"Though this Santa Rosa bistro has only been open since July, the original in Sebastopol carried pastry chef Lito Morin’s reputation for flaky croissants and breakfast brioche 12 miles east. Chef Didier Ageorges, who hails from Burgundy, pulled together a lunch menu that blends French and American standards. The signature soup, a l’oignon gratine, can be matched with a tuna salad panini zhuzhed up with Old Bay aioli. The French Dip panini au jus? “That’s 100 percent American,” Ageorges says. The bigger kitchen in Santa Rosa means everything is made fresh onsite in the morning, pop-up dinners will soon transition to regular service, and gateau Basque and cheesecakes will be available soon." - Christina Mueller
