Carlisle
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. We visited the restaurant on the day after Romano had worked the Pigs & Pinot festival, an annual weekend of food and wine sponsored by the Hotel, with the participation of local eateries and dozens of Pinot Noir producers.
From Vinous Table: Dry Creek Kitchen, Healdsburg, CA (Apr 2018) by Stephen Tanzer
2015 The Derivative
Color: Red
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