Restaurant

Dead Letter

Modern California, charcoal-grilled
LocaleTerroir: hostess at the door of a dining room, Sonoma, Sonoma County
LocaleTerroir AI-produced county- and industry-inspired placeholder image
101 E. Napa St.
California
95476
Sonoma Plaza
$$$
Wed, Thu & Sun 5–9pm; Fri & Sat 5–9:30pm

From John Toulze and Sondra Bernstein of the Girl & the Fig, Dead Letter brings charcoal-fired, share-driven cooking to a former Sonoma Plaza post office. Chef Jeremy Zimmerman sends out grilled seafood, blistered vegetables and smoky Ibérico pork meant to land in the middle of the table.

Full Bar
Bar Seating
Historic Site
LocaleTerroir: hostess at the door of a dining room, Sonoma, Sonoma County
a post office, reborn

Dead Letter

Sonoma Plaza
•
Sonoma
LocaleTerroir AI-produced county- and industry-inspired placeholder image
101 E. Napa St.
·
Sonoma
·
California
·
95476
Wed, Thu & Sun 5–9pm; Fri & Sat 5–9:30pm
CALLWEBSITERESERVE A TABLE
Full Bar
Bar Seating
Historic Site
Wine Focus
Esoteric yet approachable, leaning on France and Italy with Sonoma names; ten by the glass, house cocktails.

Dead Letter opened on July 16, 2026 at 101 East Napa Street, on a corner of the Sonoma Plaza, in a stone-walled building that once housed the town's third post office and later Pete's Electric and a run of restaurants. The restaurant takes its name and much of its look from that postal past, down to a vintage postal window and mail-themed details. Owners Sondra Bernstein and John Toulze, the partners behind the Girl & the Fig, built it as a modern California restaurant of about 65 seats around a Josper charcoal grill, with an open kitchen behind an enlarged bar and banquettes along the walls. Surreal digital art by PROTO.logue shifts across screens set against the rugged stone. A young kitchen, it is already finding its following.

Menu Highlights
Butterflied Trout
Red curry, charred cucumber labneh (made to share)
Chicken Karaage
Crisp fried chicken over hummus with preserved tomatoes
Rockfish Aguachile
Sliced raw local rockfish, strawberry aguachile, pine nuts
Ibérico Pork Steak
Tomatillo crudo, Anaheim relish, hominy

Chef Jeremy Zimmerman cooks for the middle of the table. Most plates are built to share, from small dishes to larger formats, an approach he sums up as removing food envy, and the charcoal grill marks much of the menu: seafood, blistered vegetables and smoky meats with bright, unexpected sauces. Order a few small plates, then one or two large ones for the group. The wine list is esoteric yet approachable, leaning on France and Italy with Sonoma names such as Littorai, Kistler, Unti and Beltane Ranch, ten wines by the glass and a dozen house cocktails, with fine Scotches behind the bar. Dinner is served from 5 p.m., with later seatings on weekends, and reservations are taken online or by phone.

Drawn portrait placeholder of a man and a woman, LocaleTerroir sample

Jeremy Zimmerman

Head Chef

Jeremy Zimmerman leads the kitchen at Dead Letter, cooking shareable plates of seafood, vegetables and Ibérico pork over a Spanish charcoal grill. He joined the girl & the fig team in 2012, after training at the Scottsdale Culinary Institute and working restaurant openings for Roy's.

Drawn portrait placeholder of a man and a woman, LocaleTerroir sample

John Toulze

Chef & Partner

John Toulze left Viansa Winery in 1997 to help Sondra Bernstein open The Girl & The Fig in Glen Ellen, starting as sous chef and manager. He became executive chef around 1999, a role he still holds, and as a business partner he directs operations across the group's Sonoma restaurants.

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