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  • Dry Creek Kitchen

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Dry Creek Kitchen
Dry Creek Kitchen

Dry Creek Kitchen Details

  • Dining Style: Casual Elegant
  • Website: http://www.charliepalmer.com
  • Email: reservations@charliepalmer.com
  • Phone: (707) 431-0330
  • Hours of Operation: Lunch: Friday - Sunday: 12:00pm - 2:30pm; Dinner: Sunday - Thursday: 5:30pm - 9:30pm, Friday - Saturday: 5:30pm - 10:00pm
  • Payment Options: AMEX, MasterCard, Visa
  • Cuisine: American, Contemporary American
  • Executive Chef: Dustin Valette
  • Dress Code: Casual Dress
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Entertainment, Farm to Table, Fireplace, Full Bar, Happy Hour, Late Night, Non-Smoking Restaurant, Patio/Outdoor Dining, Personal wines welcome (corkage fee applies), Private Room, View, Weekend Brunch, Wheelchair Access, Wine, Wine Bar
  • Catering: Charlie Palmer catering can provide food and beverages for any occasion and party size. The possibilities are limited only by your imagination.
  • Private Party Facilities: Dry Creek Kitchen and Hotel Healdsburg offer a broad range of meeting and special event spaces for private dinners, wedding celebrations, wine tastings, meetings and other occasions.
  • Private Party Contact: Lindsay Rudell (707) 922-5243
  • Entertainment: Enjoy live Jazz performances in Hotel Healdsburg's Fire Side Lounge, every Friday and Saturday, 7:30pm - 11pm.
  • Special Events & Promotions: Join us for dinner Friday and Saturday nights, stay to enjoy live Jazz performances in Hotel Healdsburg's Fire Side Lounge, 7:30pm - 11pm. Enjoy lunch on our outdoor patio Friday - Sunday.

Getting there

  • Cross Street: Matheson Street
  • Parking: Valet
  • Parking Details: Limited street parking is available. Complimentary self parking is available one block east on the corner of Vine and Matheson Streets.
A word from Dry Creek Kitchen
If this country has a culinary cradle, it's in Northern Sonoma, where the fruits of local labor—from outstanding produce to handcrafted cheese—have never been on a plane. Drawing upon regional ingredients is a superior way to eat and one can taste the freshness in Chef de Cuisine Dustin Valette's Dry Creek Kitchen specialties. You can also experience the regional abundance in the six-course, wine-trail tasting menu, featuring "neighborhood" food and wine pairings.
Dry Creek Kitchen's wine cellar reflects the area's celebrated appellations, featuring more than 600 Sonoma wines with vintages ranging from 1985 to 2007 and a particular emphasis on Pinot Noir and Chardonnay as well as Cabernet Sauvignon and Meritage Blends.
Charlie Palmer's long standing commitment to wine manifests itself in his one-of-kind-collection drawing from the private libraries and cellars of the area's winemakers.
Foodspotting photos
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Awards voted by OpenTable diners
  • Diners' Choice WinnerAmerican
  • Diners' Choice WinnerNotable Wine List
  • Diners' Choice WinnerMost Booked 1000-Point Tables
Diner Reviews
  • "We dined at Spoonbar on the previous evening, which is at the sister hotel location, and we thought the cocktails and the cuisine there were really fresh and inspired. We had heard lots of people recommend Dry Creek but it felt a little overwrought and uninspired. I had the warm asparagus salad, which was good, then the ahi tuna nicoise where the tuna and pork belly were really just OK (that's not what you want to be thinking about ahi tuna and pork belly) and my favorite part of the plate was the haricots verts in the middle with the sunny-side up egg. Everything was just a little heavy, and flatly seasoned. Our server was nice but impersonal and rushed, our opening cocktails took FOREVER to come out, and were too strong. Overall, meh."
    Dined on 4/19/2014
  • "Dry Creek still remains one of our favorite restaurants in the Sonoma Wine Country! The compilation of gourmet infusion of flavors, service, ambiance, and BEST of all---waived corkage fee if a local wine is brought in! This is why we are regular returnees!"
    Dined on 4/12/2014
  • "Our table of 4: Overall, we thought our recent dinner did not live up the the hype surrounding this restaurant. The dishes were generally over pretentious, concentrating on appearance rather than complementing of tastes, using more ingredients than necessary for the sake of appearance. The presentations, however, were quite attractive and the service was gracious and attentive. Two of us ordered the lamb loin chops, and both of us found them very fatty with very little edible meat and lots of bone. One was returned to the kitchen and a substitute ordered. The staff brought an additional, more lean chop to the other diner to supplement the original. One diner's duck dish was also returned - too salty, and the maitre'd tasted and agreed."
    Dined on 4/11/2014
  • "I had the best N.Y. steak I've ever had. It was remarkable. It came on a bed of delectable mushrooms accompanied by some very scrumptious Yukon potatoes. This dish was a hit. My wife was very jealous. We enjoyed Charlie Palmer's wonderful peanut butter bar for dessert. I've enjoyed that before at Palmer's steakhouse in Reno. The service was superior. It was a most enjoyable lunch experience."
    Dined on 4/12/2014
  • "This was supposed to be our 'special dinner' place so we were expecting outstanding. Unfortunately it was just a 'pretty good'. Don't get me wrong wine list was great (as is everyone's in this part of the world) and service was great, but the food was just good. Of the three dishes I had I would only say one was excellent. If you want to splurge on a fancy dinner go to Farmhouse."
    Dined on 4/5/2014
  • "The food was as good as it gets and the value for the Friday lunch was excellent. However they didn't have their service act together. They seemed flustered when we arrived and a leasurly lunch turned into two agonizing hours of slow service."
    Dined on 4/4/2014
  • "Impeccable service and top notched food seem to be their trademark. We started out with encrusted scallops with a butter truffle sauce, which we thoroughly enjoyed. I had the chicken dish, which was served with goat cheese inside a roasted pepper and vegetables and thin sliced potatoes. My husband had the steak, which was cooked to perfection, I thought he was going to lick the plate! We finished with a sample of the home made ice creams and sorbets, not disappointed. Meanwhile, the general mangers ( there were 2) made sure the dinners were enjoying their experience. As we were finishing, the chef, Dustin Valette, came out to ensure our satisfaction. Highly recommended."
    Dined on 3/29/2014
  • "Disappointment in the food, after spending $137 for 2, including tip, & bringing my own Sonoma Co wine. We both had the surf & turf special, and it left an uncomfortable feeling in my tummy. Too much surf & turf, it would have been a better meal with more than a spoonful of salad under the surf & turf, & more veggies & potato, less surf & turf, which had a heavy feeling. Gratitude for the free salad and desert tastings."
    Dined on 3/28/2014
  • "The food was excellent and the menu choices really unique. Loved it"
    Dined on 3/28/2014
  • "I stumbled upon DCK some years back and have had great food there. Recommended it to friends who have made it their go-to place for great dining in Napa/Sonoma. Can't beat the service, free corkage on Sonoma wines and great live music. But on this visit, the entree -- duck three ways -- was just way overloaded with salt. I understand that confit and sausage are going to have some salt, but I finished the entree feeling like I had just downed a super-size bag of McDonald's fries. After mentioning this to the waitress, she brought my companion and I each a dessert glass of wine on the house, which was a nice gesture. But the experience has me moving DCK farther down my list of must-dine places in the area."
    Dined on 3/18/2014
  • "Now that I do not live in Healdsburg, DCK is more of a treat. Never fails to perform. Drew always has spot-on wine suggestions."
    Dined on 3/24/2014
  • "So much good food in Healdsburg but Dry Creek Kitchen just takes it up a notch. Amazing meal for a joint birthday dinner. Thoroughly enjoyed our experience. Consistently good, high quality food - beautiful presentation and melding of flavors and ingredients."
    Dined on 3/23/2014
  • "We have been going to DCK for years and have found that, while the ambiance and service are always outstanding, the food definitely has its ups and downs. Our last experience, unfortunately, was more "down" than "up." I had the Sonoma neighbor menu with wine parings--a good value--and, while it was lots of bacon, I was generally satisfied. My husband, however, had the winter salad which he found bland at best, and a fish entree that, again, had unappetizing vegetables. We have had this experience frequently, where one of us is satisfied with the food and the other--not so much. It is a beautiful place, with great service, so we will return (we are locals); but the kitchen needs to improve and become more consistent."
    Dined on 3/20/2014
  • "Dry Creek Kitchen exceeded our expectations on all points. Great for novice foodies as well as others. Be sure to include appetizers & save room for desserts. The entrees were perfect in portion and taste."
    Dined on 3/19/2014
  • "We visited Dry Creek Kitchen for the first time with friends and were not disappointed. Even though it was Sonoma County Restaurant Week (so it was busy), service was really great and food was wonderful. We will definitely go back again!"
    Dined on 3/13/2014
  • "Beautiful setting with clever food. Lovely presentations and serving sizes which allow tasting rather than feeling stuffed."
    Dined on 3/19/2014
  • "We have never been disappointed with Dry Creek Kitchen. As a matter of fact, that is the reason ( well one of them) to visit the Russian River wineries. The ambience is lovely, simple peaceful and yes.... quite. You can actually have a conversation with your dinner partner. The Service is over the top. Charlie Palmer must have done embedded the mantra to his employees to treat guests well. The wine list is fabulous, but the policy of no corkage charge if you bring in a Russian River wine is more than gracious. It actually promotes more monies to spend on food items. Good Job Charlie."
    Dined on 3/18/2014
  • "It's one of our favorites! Food is wonderful and it doesn't hurt that corkage is free on Sonoma wines."
    Dined on 3/16/2014
  • "Excellent food and wine choices. Service was slow even though there were not many customers in the restaurant."
    Dined on 3/15/2014
  • "This is a fantastic restaurant! Great food, great service, great atmosphere. In a word- priceless!"
    Dined on 3/15/2014
  • "My wife and I had our anniversary dinner at Dry Creek Kitchen during our Sonoma visit. We had the Restaurant Week three course meal. All three courses were prepared creatively and presented well. Each course was paired with a local wine to complement it. The staff were all attentive, especially the restaurant manager, Georgio. We will definitely dine here again on our next visit to Healdsburg."
    Dined on 3/14/2014
  • "The quality of the food was more than equaled by the attentive and professional service provided by the front of the house staff...hard to imagine a better experience. We were fortunate to dine during restaurant week and the offering was outstanding......we look forward to a return in the near future"
    Dined on 3/13/2014
  • "Fabulous food - especially the pork dish and dessert. So many flavors in one dish that went so well together. Presentation was perfect. A very special place for a special occasion."
    Dined on 3/13/2014
  • "If you like great food and excellent service with modern well thought out menu here is a place to go. One of the best restaurants in the North Bay. Great for a special occasion."
    Dined on 3/12/2014
  • "Somewhat pricey for what is served, the food was still very good and the service was fabulous. The homemade bread was wonderful and the cocktails were equally enjoyable. We were there for restaurant week, so had a special menu that contained mostly pork. I find it is difficult to prepare pork perfectly so am not surprised that I was not wowed by it."
    Dined on 3/10/2014
  • "All the hoopla about Dry Creek Kitchen is on the money. This is an amazing dining experience with great ambiance and courteous staff. The food was innovative and delicious. For a restaurant in the heart of California wine country, the wine list is fitting. Sonoma wines are abundant. We enjoyed the 3 course menu done for Sonoma Restaurant week and were not disappointed. The new GM for the restaurant, Georgio, is a treasure. A very good thing to bring this talented New York restauranteur to California!"
    Dined on 3/10/2014
  • "this was our 3rd visit to the restaurant and it still was as great as the first. we will return when we come back to the Sonoma area"
    Dined on 3/8/2014
  • "We dine at the Dry Creek Kitchen often. Dustin Valette is a fabulous chef and the food is consistently wonderful. The best deal is the end of the work week, lunch special. It's a three course pre-fix with a choice of one of two starters, one of two mains and one of two desserts. There is a wine special that is also featured for $7 per glass and if you'd rather bring your own, bring a Sonoma County wine and there is no corkage fee! The restaurant is quiet, comfortable and enjoyable to spend time with friends and have a great conversation. You can hear each other! There's music playing in the background but at an acceptable level. And again, the food is fabulous! All of it! And the service is the best! Enjoy!"
    Dined on 3/7/2014
  • "not that good, it was my birthday, g/f called and i posted in on here when i made the reservation....Andrew"
    Dined on 3/6/2014
  • "Every staff person who helped us was incredible. Everyone was knowledgeable about the food courses and wine. Each of them made direct eye contact with all of our guests. Every course was fired at just the right time. And my napkin was replaced each time I got up from the table! It was a beautiful experience in the tiny town of Healdsburg."
    Dined on 3/1/2014
  • "You can consistently count on this restaurant to deliver superb food and highly professional service. The pigs & pinot preview duroc pork duo paired with the pinot noir) was unbelievably flavorful. The duck trio is also not to be missed. We don't live here but whenever we travel to the area we make sure to dine here."
    Dined on 3/1/2014
  • "A really special evening that we enjoyed the food and service. A beautiful setting with very attentive staff."
    Dined on 2/27/2014
  • "Went with my wife for a birthday dinner. It was jazz night and we were seated in front of jazz group. They were quite good, but loud and it made it very hard to talk. The food was good (lamb sirloin and crab stuffed petrale sole) , but not outstanding. With high prices, hoped for more of a "wow" experience. Service was very good, extremely efficient and business-like. Wait staff pleasant, but not warm or chatty. Overall, a good meal, but not one that would make me rush back. I would try again though with different menu items."
    Dined on 2/26/2014
  • "Truly a remarkable gem of a restaurant! We will be back."
    Dined on 2/23/2014
  • "I have been to Dry Creek Kitchen several times for their special Friday Lunch Special and it has been a wonderful experience each and every time!!! I brought my mom this last Friday. It was her first time dining there and it was an amazing experience for the both of us! The wait staff treated us wonderfully! I will definitely go again!"
    Dined on 2/21/2014
  • "Initial service was good although we asked to be moved upon arrival because the reserved table was in the path of arriving and departing guests. Thereafter service was attentive as always. Food was very good for 3 of the 4. We ordered the daily tasting menu and the mushroom soup was delicious. The tri-tip beef of the 4th was below par with gristle and it was rather tough. This was unfortunate as the others experienced tender tasty beef. Given the occasion (Valentines) the party did not want to complain at the time and upset the evening. Desert was spectacular. As usual. Wine service (we had brought one of our bottles) was very attentive and discrete as was water. Overall a very good evening save the underperforming with the beef."
    Dined on 2/13/2014
  • "Have been to DCK many times in the past, but this time it wasn't quite as good as usual. Their tastings menu, which we normally enjoy, did not even sound good. We opted to select from the regular menu. I had the crab stuffed sole while my dining companion did the pork duo. My fish portion was very small...maybe six bites of fish...served on a bed of tiny mushrooms & surrounded by ? vegetables which were cold. Left me disappointed. My date's pork selection was better, except the pork belly with crispy skin was very greasy. Maybe it was an off night in the kitchen, but I usually leave with rave reviews and wanting to return. This time, no."
    Dined on 2/16/2014
  • "My wife and I were greeted by what seemed to be a dazed hostess. Arriving 5 minutes late seemed to really throw her off. Anyway, not the best first time introduction. We sat for 15 minutes before the server came around- strike 2. I was never offered a drink, strike... oh never mind. Trying to make the best of things,I commented "so I hear the food is good!"... hope springs eternal and all that. The amuse bouche arrived... hopes dashed. It was a mushroom/olive something or other... all I could think was "these people don't know what good food tastes like. The bad ride continued with a salt bomb they called Scallop En Croute. The pork belly was a flavorless sacrilege. When the check finally came, I had one thought... I've been robbed."
    Dined on 1/18/2014
  • "Valentines Day 6 course tasting menu. Service was a little slow to get started but it moved nicely after that. Food was outstanding."
    Dined on 2/14/2014
  • "This was our first time to Dry Creek Kitchen.The food was superb,the service was excellent and the room is very nice. You always wonder what kind of experience you'll have when you visit a restaurant on a special occasion.We were pleasantly surprised how really good it was.I would say it's a "grown-up" restaurant that works best for the special event or holiday meal."
    Dined on 2/14/2014