Northwestern Pacific Railroad helped grow Healdsburg. Trains will traverse Russian River again thanks to SMART.
Healdsburg is a scenic Sonoma County town located along Russian River that often infirm entrepreneur Harmon Heald established in 1857 after making a highly questionable land grab. Russian River Valley AVA was established in 1983 and has become one of California’s most decorated wine regions. Area tasting rooms have become popular for vinophiles at vineyards and in-town. Chefs also utilize prized produce and proteins from nearby farms and ranches. Local, seasonal ingredients have long been a baseline at Healdsburg restaurants, bakeries, butcher shops, and ice cream parlors. SingleThread is the highest rated restaurant, known for a high-end tasting menu and five guest rooms. The town’s flavors extend far beyond this luxury destination. Learn about 7 other Healdsburg food and drink stops worth seeking.
Amy Covin runs four Amy’s Wicked Slush locations across Sonoma County, including a stand by Healdsburg Memorial Bridge. Their tart, refreshing Split combined black raspberry soft serve with peach slush.
Jon Frech and his talented team expanded Black Oak Coffee from Ukiah and clearly serves Healdsburg’s best coffee. Standout signature drinks include their Lovers Lane Latte with local wildflower honey, bee pollen garnish and notable artistry.
Fogbelt Station expands on Santa Rosa success and features a biergarten fashioned from an old railcar and shipping containers. I recommend a tasting flight with beers like Yellow Vine (Belgian Golden) and Farm Fresh (Wet Hop IPA).
Embrace dealer’s choice at Journeyman Meat Co. Peter Seghesio’s crew slices six house-made salumi to order for their plentiful board. During my visit, that meant saucisson sec, spicy soppressata, fennel-flecked finocchiona, tequila spiked chorizo, umami rich Parmigiano-porcini, and coppa, served with Wm Cofield aged cheddar from Sebastopol, cornichons, mixed olives and crostini.
Little Saint is a multifaceted SingleThread collab that showcases plant-based cuisine. Mushroom Tartine balances cremini and maitake mushrooms, slow cooked leeks, thyme, mustard greens, pickled onions and green onion powder on Quail & Condor levain.
Melissa Yanc and Sean McGaughey line Quail & Condor‘s counter with tantalizing baked goods just south of downtown. Their soft, fluffy, oversized cinnamon roll combines a gooey center with wavy vanilla cream cheese frosting.
Troubadour is Quail & Condor’s kid sister and specializes in sandwiches on house-baked bread. Their textbook BLT stacked crisp bacon, late harvest heirloom tomatoes, baby gem lettuces and Duke’s mayo on soft, crusty Yecora Rojo sourdough.