Dry Creek Kitchen

Chef Charlie Palmer has been a busy fellow since he first opened his landmark NYC restaurant, Aureole, back in 1988. Over the past two decades, he’s diversified his interests to include more than a dozen properties around the country—including this upscale comfort-food outpost in the Healdsburg Hotel. The menu here is hearty and draws heavily on local produce; dishes might include truffle-stuffed chicken breast with English peas and smoked bacon lardoons; or garlic confit–marinated Berkshire pork chop with caramelized horseradish. The Sonoma-only wine list is more than 600 labels strong and will keep you sipping happily all evening long (corkage is waived on your first two bottles of local wine).