The Matheson

"It’d be hard to miss the Matheson, with its premier location just off the Healdsburg main plaza and tall three stories. Step inside and you’ll be welcomed by a wine wall, complete with 88 by-the-glass options, and a view into the open kitchen where the team pushes out plates like wagyu beef tartare, wild mushroom risotto, and king salmon with guanciale and blue lake beans. Upstairs, a rooftop bar and a more casual restaurant Roof 106 serves pizzas and small plates." - Christina Mueller, Dianne de Guzman

"Only on the Mezzanine level, only for groups of four or more, and only on Wednesdays, diners can delight in a four-course, family-style meal where chefs Dustin Valette and Nate Davis share family recipes that are a step above what might be on your table at home. A meal might include a first course of house-made milk bread and wilted spinach with cured egg yolk and give way to a mid-course of pimento mac ‘n cheese before four entrees descend on the table: whole roasted prime rib with green peppercorn sauce, steelhead pave with feta and farro, chilled asparagus with cured lomo and duck fat potatoes. If there’s still room after this Southern-inspired meal, chefs top things up with red velvet cake. Get the whole shebang for $48.75 per person ($195 per table)." - Christina Mueller

"There are two parts to The Matheson: a more formal dinner spot on the ground floor, and Roof 106, a more casual option on the (you guessed it) roof, open for both lunch and dinner. Downstairs, you’ll find a menu full of local seafood and seasonal produce in a huge dining room with a sweeping view of the full bar and open kitchen: if you’re dining solo or in a party of two, grab a bar seat facing the kitchen to watch the chefs work their magic. Roof 106 is more about wood-fired pizzas and piadinas with interesting ingredient combinations like broccolini and preserved lemon or merguez sausage with manchego and shishito pepper. Whatever you pick, it’s best enjoyed with a perfectly-balanced cocktail and a view of Healdsburg Plaza." - allison green

"Chef/owner Dustin Valette opened The Matheson in 2021 as a follow-up to his perennial favorite Valette. The Matheson features a micro-seasonal, hyper-local menu and 88 wines by the taste or glass." - Travel + Leisure Editors

"Chef Dustin Valette's latest venture is no shrinking violet. Located in a soaring complex, the über-cool space never takes the focus away from the menu that weaves seasonal products with California flair and Mediterranean elements. The results are thrilling, largely thanks to the Executive Chef Matt Brimer's ingenuity. Behold a golden paupiette of petrale sole, served with a typically French accoutrement like braised endive, elevated to unexpected heights with the addition of a rich and savory mushroom dashi. All-too-familiar luxuries like foie gras and caviar have an edge of excitement when given counterpoints like kiwi or shiitake XO sauce.These unique stylings are matched by the wine program, which uses a high-tech system to dispense over 100 wines by the glass." - Michelin Inspector