Dry Creek Kitchen

317 Healdsburg Avenue    
Healdsburg, CA 95448

+ 1 (707) 431-0330

BY STEPHEN TANZER |

The Food: 

Red Russian Kale and Brussels Sprout Salad: Chicory, goji berries, Meyer lemon, whole grain Kamut berries, Meyer lemon-fennel pollen vinaigrette

Vadouvan Carrot Risotto: Roasted baby carrots, pine nut and Marcona almond crumble, Laura Chanel’s goat cheese froth

Tamarind Glazed Spanish Octopus: Caramelized spaghetti squash, Bernier Farms persimmon purée, Journeyman Meat Co. Calabrian salumi, port wine molé

Liberty Farms Duck Breast Spring Cassoulet: Thumbelina carrots, fava beans, English peas, green garlic, cannellini bean purée, roast duck demi

Pan Seared Diver Scallops: Braised Belgian endive, celery root, pomegranate, craisin purée

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Charlie Palmer opened his Dry Creek Kitchen restaurant in the Hotel Healdsburg on the town’s historic plaza in 2001. A number of executive chefs succeeded him over the years with varying degrees of success, but when Scott Romano, veteran of the Palmer and Puck organizations, assumed the role in 2016, he re-established Dry Creek as a destination for foodies.

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