Enobytes Wine Blog

After reading a few Citysearch reviews about Bistro Ralph on the square in Healdsburg, it seemed time to write this story. Yeah, I occasionally look at other people’s reviews because I try to offer a unique perspective in my reviews. There seems to be a theme of comments regarding the attitude at the restaurant and I thought it would be a good subject for a column in “I Don’t Buy That”.

Charlie Palmer is one of America’s leading chefs and owner of the highly acclaimed Aureole in New York. He opened this restaurant in Northern Sonoma County for the finest fresh seasonal produce, gourmet food purveyors, and fine wines, forming the essence that is Dry Creek Kitchen.

A labor of love from the start, Dry Creek Kitchen is in the Hotel Healdsburg space. With a menu of locally grown seasonal specialties and a bountiful list of excellent accompanying Sonoma wine, it is certainly a culinary destination to be sought out. Dry Creek Kitchen focuses on great and simple foods highlighting Sonoma County’s fresh ingredients with an ever-changing menu of homegrown, seasonal delights. Incredible products from local purveyors such as CK Lamb and Liberty Duck, plus numerous artisan cheeses from Redwood Hills and Cowgirl Creamery, among others, are key to the restaurant’s success.

Well that was what we were expecting but we never got a chance to find out; it started out like this – Rouxfuss and I had just finished a long day in the kitchen at Bohemian Grove and headed into Guerneville for a beer and a meal. On the drive in, Rouxfuss reminded me it was his birthday so we decided to celebrate and head over to the Farmhouse Inn in Forestville. The place was packed and we were quickly greeted by the manager and were told they were having a sold out private function. I could tell the manager was glad he did not have to seat the two of us in his dining room with his well-heeled guests. I had on oil-stained black jeans and kitchen shoes, an ok shirt and a baseball cap. Rouxfuss could best be described as Gilligan on crack; high-top kitchen boots, open with no socks, shorts, a shirt he had cooked in for two days and sitting atop of his four-day stubble a dubious looking fishing hat. The manager at the Farmhouse Inn suggested we head over to the square in Healdsburg. As a gracious host, after we mentioned we were working over at the Grove, he invited us to come back on another night.

On the drive to Healdsburg, Rouxfuss mentioned Charlie Palmer’s place and I recently read about it so we decided it would be our destination. When we got to the square, they were having a concert, so the patio at Dry Creek kitchen would be perfect as it faces the square and they had plenty of open tables on the patio. The dining room also had plenty of open tables; in fact, they had only three tables with guests when we were seated on the patio. It took forever for them to clear the extra place settings – we had menus, but 15 minutes later, still no one to take our drink order. Buy this time we have committed the menu to memory and decided the tasting menu was interesting enough to plunk down the $70 per person. However, we made the decision if we went this route we should enjoy the ambiance of the dining room to more appropriately frame the dining experience. We have now been there 22 minutes and still no one to take a drink order. We pick up our menus, went inside and informed the host we have decided on the tasting menu and would now like to enjoy our meal in the dining room. The host say’s “there will be a short wait while we prepare your table” I’m wondering, why? They have an empty dining room.

Nevertheless, it looked like a good opportunity to get a drink from the bar. A party of four walks through the door and are seated immediately, hmmm. Maybe they were late for their reservation. Maybe the tasting menu has a specific table set-up, there are plenty of reasons someone might be seated before you at a high profile busy restaurant. We order our drinks (a Vox on the rocks for me and Rouxfuss had some expensive single malt). We are asked to pay at the bar, despite the fact we are supposed to be having a table being set-up and a check to be opened. I mention this to the bartender but he insists he needs payment. I throw down the corporate Am Ex card for payment, and it is quickly snatched up and taken to the machine for authorization approval. I should of had a clue then but I have never been to a restaurant that will let you order drinks but not allow you in the dining room. While the check is being processed, I inquire with the host as to how long it will be before we are seated and once again, I am told they are still preparing our table.

The staff has now all disappeared or is hovering around one of the four tables they now have. Rouxfuss say’s “Macdaddy, lets blow this joint, I don’t care if Charlie Palmer himself is cooking! I’m hungry and we have to go somewhere we can actually get some food”. We walk out and Rouxfuss says “Where to now?” “Bistro Ralph” I replied. We walked in where we sat at the counter. I have always been treated with warmth and grace at Bistro Ralph’s and I was surprised to read opinions of people who thought they had been served too much attitude. Check out our review under restaurant reviews for my report on Bistro Ralph’s – but to the Dry Creek Kitchen I say, “I Don’t Buy That” (MDME).