Barndiva

"Barndiva serves up creative seasonal dishes in a rustic barn-inspired setting. The patio is the perfect spot for late lunch or early dinner, beautiful but not overly romantic, so it works equally well for a group of friends or a date. If you want a more intimate setting, grab a table indoors. The menu changes monthly to best incorporate seasonal local ingredients, but it’s important to start off a meal here with the famous, always-on-the-menu goat cheese croquettes. On our most recent visit, the menu included egg yolk dumplings with peas and bacon, roasted duck with blackberries and chanterelles, and Hokkaido scallops with clams and a sansho pepper broth." - allison green

"A wine country wedding favorite for more than 15 years, Barndiva maintained its star for another year, for rustic dishes served in a lofty red barn. (1 star)" - Lauren Saria, Dianne de Guzman, Eater Staff

"Known for its Michelin-starred farm-to-fork cuisine in a style that's fresh, modern, and elevated. The garden atmosphere and non-alcoholic libations are standout features." - Travel + Leisure Editors

"Even for scenic Healdsburg, Barndiva is eye-catching. Service is attentive and with nary a hint of pretense. Nothing feels contrived in this dining room, where farm-to-table is the dictum. Chef Erik Anderson's cooking hones in on prime local produce and sustainability. An Early Girl tomato filled with mozzarella espuma on a base of dashi gelee takes familiar flavors and creates something utterly new. Roasted duck accompanied by caramelized fennel, orange confiture and duck liver mousse dusted in cocoa powder is given a gorgeous plating. Don't skip Pastry Chef Neidy Venegas's desserts, like a vanilla genoise layered with citrus mousse and decorated with blood orange gel; or blackberry sorbet matched with a chocolate financier. They are almost too pretty to eat. Well, almost." - Michelin Inspector

"Shiso Mojito: An alcohol-free take on the classic cocktail with a modern (and deceptively simple) twist—shiso-infused simple syrup and soda water." - The MICHELIN Guide