Fodor's Expert Review Dry Creek Kitchen

Chef Charlie Palmer's ultramodern restaurant—pastel walls, soft lighting, contemporary artworks, and a gently vaulted ceiling meant to evoke a wine cave—enchants diners with clever combinations of flavors and textures in dishes based on seasonal, often local ingredients. Summer might bring a warm local peaches-and-beets appetizer with carrot-top pesto, with similar complexity achieved in late-fall main courses like Sonoma lamb loin with crispy lamb bisteeya (lamb in a flaky pastry).