Valette

"Housed in the former Zin space, this contemporary darling is actually a full-circle comeback for Chef Dustin Valette and his brother/General Manager Aaron Garzini, whose grandfather owned the building in the 1940s. Its current look offers plenty of charm, thanks to dandelion-like light fixtures, concrete walls and horseshoe-shaped banquettes. The bill of fare is modern American with a few French twists. Scallops arrive beneath squid ink puff pastry, into which a server pours caviar-flecked champagne-beurre blanc. Then, Peking-spiced duck breast set atop hearty forbidden rice is taken to the next level with a touch of tamarind sauce. For an appetizing end, dig into the smooth block of chocolate mousse with a luscious salted caramel center." - Michelin Inspector

50 Best Romantic Vacations for Couples

"A high-regard restaurant in Sonoma recommended for couples looking for refined, romantic dining experiences within the region's food-and-wine circuit." - Travel + Leisure Editors

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"An elevated neighborhood restaurant whose dishes reflect deep community ties and a commitment to celebrating local bounty with contemporary technique." - Wendy Pramik

The San Francisco Chronicle Will Once Again Bravely Attempt to Rank 100 Restaurants in the Bay | Eater SF

"The Michelin Guide–recognized Healdsburg restaurant is bringing anniversary specials from Monday, March 10 to Sunday, March 16 in honor of its 10th birthday. Chef Dustin and co-owner Aaron Garzini are winding back the clock with “best of” menus, offering a four-course for $95 and a six-course for $175, and pairing with a different winery each night of the week-long anniversary; reservations can be made through OpenTable." - Paolo Bicchieri

How One Vineyard Turned the Tables on a Ruined Crop

"Nearby at Valette, Chef Dustin Valette was similarly excited about the chance to give new life to Aperture Cellars’ raisined fruit. 'We used it for both sweet and savory,' Chef Valette says. First, he added it to Valette’s house made mustard, which always features a seasonal fruit. 'We made this amazing, freakin’ delicious Cabernet mustard. We made this tight glaçage—or reduced, fortified stock—with grape, and then we took pickled mustard seeds, and we puréed it together.' And it was absolutely delicious." - Ali Wunderman