Glen Ellen Star is chef Ari Weiswasser's wood-fired Sonoma Valley restaurant, set in a small cottage on Arnold Drive in Glen Ellen. Weiswasser trained at Daniel, Picholine, Corton, and The French Laundry before opening the room with his wife Erinn Benziger-Weiswasser in 2012; the cooking centers on a 650-degree custom-built wood oven and produce from her family's Glentucky Family Farm. The dining room is intimate — fewer than fifty seats — and the menu changes frequently to reflect what's growing in the Sonoma Valley that week.
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Glen Ellen Star is chef Ari Weiswasser's wood-fired Sonoma Valley restaurant, set in a small cottage on Arnold Drive in Glen Ellen. Weiswasser trained at Daniel, Picholine, Corton, and The French Laundry before opening the room with his wife Erinn Benziger-Weiswasser in 2012; the cooking centers on a 650-degree custom-built wood oven and produce from her family's Glentucky Family Farm. The dining room is intimate — fewer than fifty seats — and the menu changes frequently to reflect what's growing in the Sonoma Valley that week.
The wood-fired oven anchors nearly every dish — lightly charred sugar snap peas with truffle-chili cashew crunch, golden beets with harissa crumble, fennel-crusted fennel with chili and Meyer lemon oil. The Margherita Pizza is the crust everyone benchmarks against. Brick Chicken and whole roasted branzino are the rotating mains; the Wagyu zabuton (Denver strip with potato dauphinois, broccoli, guanciale, and bordelaise) is the steak-night choice. Cast iron quick bread with local feta and za'atar opens many tables, and the house-made ice creams (vanilla maple bourbon among them) close the meal in the same homemade register.
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