Folio Bar & Kitchen at Appellation Healdsburg Comes From a Father-Son Duo With Serious Food Chops | Eater SF

"Part of Appellation Healdsburg’s check-in area, this restaurant greets arriving guests at a wooden Boos Block counter with a bite from the kitchen and possibly a cocktail in development or a taste of wine, setting a homey, kitchen-first tone. Chef de cuisine Reed Palmer leads the kitchen under his father, Charlie Palmer, alongside hotel executive chef David Intonato, drawing on wide-ranging experience while collaborating closely with family on the restaurant’s details. An open-fire wood grill fueled by locally harvested oak is the menu’s main flavor driver, with local sourcing from purveyors like Hog Island Oyster Co., 38 North Poultry, and produce from Singlethread Farms, plus plans to harvest from the hotel’s own garden; a grilled or smoked element finds its way across much of the menu while preparations stay simple and respectful to the ingredients. Dishes include duck breast slowly cooked, smoked, and rendered over the fire with Swiss chard and oyster mushrooms, a grilled pork chop, olive oil-poached halibut, and a chile pepper rock fish for two; starters range from heirloom tomatoes with grilled apricots to spaghetti alla nerano with summer squash, and snacks span salumi, yellowtail crudo with nectarine and plum vinaigrette, and a savory manchego bread pudding that repurposes Quail and Condor sourdough. Reed calls the cooking “new American,” while Charlie dubs it “progressive American,” the next generation of farm-to-table, and the bar inside the restaurant is more wine-focused. Opening Wednesday, September 3, it serves daily from breakfast through dinner, 7 a.m. to 9 p.m., with reservations available via OpenTable." - Dianne de Guzman