healdsburg restaurants

Healdsburg's garden restaurant now serves casual suppers and books private parties and community evenings, with the art of Studio Barndiva hung around the gallery dining room. Chef Erik Anderson works with produce from the Hales family farm in Philo and Sonoma County growers: goat cheese croquettes, roasted Mt Lassen trout, the Barndiva Burger. Open Thursday through Monday evenings.

Mark and Terri Stark's Healdsburg tapas bar does most of its business outdoors, across a flagstone patio, a heated deck and an outdoor bar behind the house. Small plates arrive as they are ready: patatas bravas, jamón ibérico sliced to order, eggplant chips with truffle honey, crab-stuffed piquillo peppers. Paella cooks over wood on weekends. Sangria comes by the pitcher.

Charlie Palmer's dining room across from the Healdsburg Plaza pours only Sonoma County wine, with a sommelier on hand to point toward an unfamiliar local producer. Executive chef Shane McAnelly cooks from the week's farm deliveries, with handmade pasta throughout: a 50-layer lasagna, saffron linguine, Manila clam chowder. Thursdays bring the relaxed Sonoma Neighbor Menu. Dinner Wednesday through Sunday.

Reed Palmer runs the open kitchen at Appellation Healdsburg, cooking over a live-fire grill and wood hearth with Sonoma County produce. Dinner Wednesday through Sunday is an $85 three-course prix fixe, or the six-course Folia Tasting, written each night and paired by sommelier Tess Housholder: grilled Hog Island oysters, black cod cioppino, 'nduja croquettes. The patio sits among olive trees.

Tufted leather banquettes and low, clubby light set this Healdsburg Plaza steakhouse apart from the town's spare wine-country rooms. Prime and Wagyu beef leads, from a 16-ounce ribeye to a barrel-cut filet, with a tableside Caesar cart, Dungeness crab cakes and ahi tartare. The upstairs bar holds more than 80 whiskeys. Dinner Tuesday through Saturday; Prime Rib Thursdays.

Montage Healdsburg's signature restaurant serves breakfast, lunch, Saturday brunch and dinner, so it suits a late-morning table after a walk in the vineyards as easily as a long evening. The cooking is seasonal California with a French accent, and the setting is the draw: a hillside dining room and terrace above the resort's own vines.

A plant-based café, restaurant, wine lounge and music room in downtown Healdsburg, Little Saint runs an all-day menu with no animal products. Breakfast brings avocado toast and brioche French toast; later come harvest lasagna, a Caesar and a burger. Wines from low-impact producers are poured in the lounge or sold to go, and Thursday nights bring free music upstairs.

SingleThread is chef Kyle Connaughton's three-Michelin-star restaurant and five-room inn in downtown Healdsburg, a kaiseki-influenced tasting menu built on seasonal produce from the farm Katina Connaughton runs in Dry Creek Valley. The cooking blends California cuisine with Japanese precision in an intimate setting, and the wine list is global, with depth in Sonoma and Burgundy.

Hometown chef Dustin Valette's The Matheson faces the Healdsburg Plaza on three levels: a double-height dining room, a mezzanine and the Roof 106 bar with fire pits. Downstairs, a self-pour wall of 88 wines by the glass meets micro-seasonal cooking such as a Wagyu burger, Sonoma County lamb T-bone, Liberty duck breast and handmade pasta.

A sourdough bakery and sandwich shop by day, Troubadour turns after dark into a California-French dinner room that earned its first Michelin star in 2026. Owners Sean and Melissa McGaughey, both SingleThread alumni, cook precise, produce-driven courses from a compact kitchen on Healdsburg Avenue, and Melissa's pastry background carries through to dessert.

Brothers Dustin Valette and Aaron Garzini opened Valette on Center Street in 2015, where their grandfather once did business. The open kitchen follows the Sonoma County season, from day boat scallops en croûte to a weekly-changing five-course tasting, and the California list adds international bottles. Dinner is served nightly.

Steps from the Healdsburg Plaza since 2003, Willi's Seafood & Raw Bar is Mark and Terri Stark's party of shared coastal plates, with Mark Stark and chef de cuisine Rocio Valentin running the kitchen. Order in rounds: Maryland crab cakes, ceviches, flash-fried calamari, bacon-wrapped scallops, warm Maine lobster buns and citrus-bright cocktails on the patio.