“Seasonal ingredients and guest interactions are our passions; we source fifty percent of the product for our vegetable-driven menu from our own biodynamic gardens and the Marin Farmers’ Market.”
Housemade rigatoni with artichokes, morels, peas, hen egg, and green garlic butter; wood-roasted padron peppers and shabazi; fattoush salad with our garden’s lettuces, house-made pita chips, pickled ramps, black olives, watermelon radish, and a sumac-buttermilk vinaigrette.
A wood-fired oven is the engine behind many of the lusty, refreshingly simple dishes at the Glen Ellen Star, the tiny restaurant that Chef Ari Weiswasser and his wife Erinn Weiswasser run in the equally tiny Sonoma town that bears the restaurant’s name.
A vet of Thomas Keller’s French Laundry, Weiswasser has created a seasonal menu that sings of Sonoma: dinner might begin with wood-roasted vegetables or a spring pea soup with ricotta gnudi. Succulent chicken cooked under a brick signature, while a chorus of blistered pizzas tempts year-round.
“The country charm of this quaint cottage belies the level of culinary chops that will impress even a hardened city slicker.”
A farmhouse restaurant specializing in wood-fired cooking with Californian sensibilities