sebastopol restaurants

Hanging plants, soft light and a long bar set the mood at this restaurant and cocktail bar in The Barlow. The kitchen leans on mushrooms, house ferments and garden produce: the umami bomb of shiitake cream, broccoli and sticky rice, a kimchi pancake, fry bread. Garden-to-glass cocktails share the bar with spirit-free elixirs; dogs are welcome on the patio.

Exposed brick, wicker pendants and tall-backed booths frame an open kitchen where chef Rodrigo Mendoza cooks over a wood fire on Sebastopol's South Main Street. Plates are sized for sharing: fire-roasted beets with caramelized yogurt, Dungeness crab ravioli, whole grilled branzino, Angus hanger steak. Happy hour Wednesday through Sunday brings oysters; the chef's counter faces the fire.

Chef-owner Natalie Goble runs this counter-service stop in an old Foster's Freeze on Gravenstein Highway South. Corn tortillas are milled and pressed on site for El Coronado rockfish tacos, tostadas and warm chips, with rockfish ceviche, a fisherman's stew of the daily catch, the Inglewood burger and soft-serve cones. A big patio among native plants; open daily.

Behind a modest Healdsburg Avenue storefront in Sebastopol, a bright room opens onto a patio framed by two-story shoji walls. The Ramen Gaijin partners cook regional Thai food for sharing: green papaya salad, fried chicken with nam jim, massaman curry with braised beef, whole fried fish, roast duck. Curries are made in house. Michelin Bib Gourmand, 2026.

Chefs Matthew Williams and Moishe Hahn-Schuman grew Ramen Gaijin from a 2014 pop-up into a Sebastopol ramen shop and izakaya with a 2026 Michelin Bib Gourmand. Seasonal bowls sit on house-made noodles, beside yakitori, pork shoulder gyoza, kara-age chicken and donburi. Japanese highballs, sake and California wine pour in a room of redwood bars and lanterns.

Matthew Greenbaum and Sally Spittles opened Underwood in Graton in 2001, a dark, bar-centered bistro where West County winemakers and neighbors meet after work. Menus mix bistro plates like French onion soup, steak frites and duck breast with Thai dishes from chef Mark Miller, among them pad Thai and Hat Yai fried chicken. Oysters and cocktails anchor the bar.