A mix of industrial elements and refined appointments gives the interior a 21st century feel, while still maintaining its white-tablecloth sensibility. Chef Mark Purdy is a stickler for using products from as close to his doorstep as possible, making Dry Creek Kitchen one of the best places to explore the food and wine of Sonoma.
Cuisine: American Specialities: Pan-seared Sonoma foie gras; whole roasted snapper with pancetta and caper vinaigrette; tasting menu ($65). Seats: 110 Prices: $19-$28 Parking: Lot behind hotel Vitals: 317 Healdsburg Ave. (near Matheson), Healdsburg; (707) 431-0330. Lunch and dinner daily. Full bar. Reservations and credit cards accepted.
