Nearby points of interest
Nearby points of interest
About Drakes Sonoma Coast Kitchen
Drakes Sonoma Coast Kitchen celebrates Sonoma’s bounty in The Dining Room and The Fireside Lounge . Your dining experience is driven by local seasonal availability of sustainably farmed produce, seafood and meats. Our Chef has established close relationships with local organic farmers, ranchers and artisan cheese makers creating a delicious and innovative menu. You will enjoy stunning views of Bodega Bay, the Pacific and beyond. Savor the seasonal offerings, serene views and an authentic culinary experience of our Sonoma Coast Kitchen.
Our beverage program is headed by Sonoma County native Director of Food and Beverage Bill Govan who has longstanding associations with many in the local food, wine and farming communities. We have a full bar and offer wonderful local non-alcoholic options as well. Our wine list features almost exclusively Sonoma County wines and beers as we love to support our neighbors who help make Sonoma County the Tuscany or Provence of America.
Bodega Bay, CA 94923
Contemporary American, Californian, Comfort Food
Hours of Operation:
Breakfast Daily: 7:30am - 11:00am
Lounge Nightly: 5:00p - 10:00pm
Dinner Nightly: 6:00pm - 9:00pm
Doran Park Road
$31 to $50
AMEX, Diners Club, Discover, MasterCard, Pay with OpenTable, Visa
Free on-site parking.
Banquet, Bar Dining, Bar/Lounge, Beer, BYO Wine, Cocktails, Corkage Fee, Fireplace, Full Bar, Gluten-free Menu, Non-Smoking, Private Room, View, Wheelchair Access, Wine
Drakes Sonoma Coast Kitchen Ratings and Reviews
very disappointed in the experience. The reservation was for 6:30 we arrive at 6:16 and were told we would hav to wait in the bar until 6:30 even though 90% of the tables were empty. As a former restauranteur in Marin and San Francisco I was appalled.
we ordered sea bass and short ribs---the short ribs were OK the sea bass came with cold mini raviolis and the portion was gone in two bites which for $32 did not feel right. Crab cakes also decent but nothing to rave about. The wine list is good except that half bottles and full bottles are mixed together so a little confusing.
the atmosphere is strange, and not at all what one would expect in Sonoma or on the coast. Resembles more of a lodge in the Sierra or a restaurant in an airport chain like Hyatt or Marriott.
The plaid carpet is out of place in Bodegay Bay and a throw back to the 80's.
we live in Dillon Beach 20 minutes away hence we were very excited to try for the first time since our local choices are limited. Unfortunately we will not come back.
Our waiter Austen was the bright light of the evening and he was very pleasant and professional.
Dining room is adjacent to bar and casual dining area with a huge door that remains open. Certain loss of intimacy/separation from the bar scene. Food portions were not generous. Baked chicken was under-cooked and when noted to the manager the response was 'no it isn't". Wine by the glass was significantly overpriced .
Service was above average and attentive.
I had read some Yelp reviews that had some pretty bad things to say so I was concerned. However we had breakfast and dinner and both were excellent. The menu is small but the food was very good and the service was outstanding. If you are looking for a more upscale place to eat in Bodega Bay this is where you should go.
We were so happy to discover they would be serving on Christmas Day. The crab cakes were heavenly. I had the prime rib and my companion had the salmon. Both were excellent. Service was outstanding. Interesting cocktails. Our server picked out wines that paired well with the dinners. Incredibly beautiful view from our windowside table. Altogether a memorable experience.
Was really looking forward to Xmas Eve dinner at Drake’s. Service was incredibly slow. Food was substandard. Ordered the prime rib (meh) and had to wait over 5 minutes for the horseradish. Two in our party ordered the lava cake, which was a joke. Looked like the executive chef chopped off a Hostess cupcake, dug out the filling and called it a day. Along the worst looking desserts I’ve ever seen. Wish I would’ve took a picture of this novelty to upload on OpenTable. For a $74 prix fixe menu, it was overpriced and over-rated. I attribute the slow service to being understaffed, which happens. But the so-so food and dessert is on the executive chef.
Go with Bluewater Bistro instead.
Very surprised and disappointed to be handed a fixed price menu of $74 each on Christmas eve. Was not on website and was not informed when I made our reservation on open table. The bar room, where we were seated was cold(most left on outdoor jackets), noisy and tv was on. Food was outstanding but couldn't make up for the unpleasant surprise.
Our first time at the restaurant. We reviewed the latest menu on their website but found on arrival it did not match the current offering. Slightly disappointing because we specifically were looking forward to one bar item and one dessert item. I think the manager can do a little better in this regard.
Arriving early, we chose a sofa in the lounge to wait and had a drink while talking to a pleasant young couple. The server we had was terrible. Couldn’t tell if she was new, but her attention to detail was poor. We watched our drinks sit at the bar for 10 minutes while she wandered around the lounge looking lost. Eventually the bartender asked if we thought the drinks were ours. How would we know? She needs to know, not us.
With the negatives out of the way, the main dining room was very comfortable. We were seated fireside, very nice! The food was good and on par with equivalently rated establishments. Wholesome local ingredients were welcomed. My wife and I both had the beet salad and braised short ribs. Also had a recommended bottle of red wine to share. No complaints here.
Here’s where the train came off the rails again just a bit. The dessert menu wasn’t a match to what was offered online or in the restaurant. We’re not real picky about sweets so we found a suitable sharing dish.
Overall we would go back without hesitation. We’ll expect the menu to be wrong so not to be disappointed. We’ll also avoid the lounge if the same server is working.
This was our second visit to Drakes, and was just as good as the first time. We both ordered the King salmon special. It was served with a grapefruit-shallot salsa that really complemented the perfectly cooked fish. A reasonably priced wine list by the bottle; a bit pricey by the glass. Ask for a table by the windows overlooking the wildlife preserve.
Birthday dinner while staying in Duncans Mills. About a 12 mile drive along the Russian River and down the coast to Bodega Bay. I had the rock cod, my wife had seafood stew. Both were excellent. I booked for a sunset dinner, but the fog rolled in. Still a good view of Bodega Bay.
Service was pretty bad, but the beautiful ambiance and delicious food (almost) made up for it. We had to wait about 15 minutes after being seated before anyone even came up to us--that's pretty bad. There seemed to be only 1 waitress working, which was the problem. The delicious cheese plate and seafood stew made me forget the slow service--it was that good!
We were celebrating a friends retirement, and wanted the evening to be very special. We received excellent assistance in advance in choosing the champagne, and a recommendation for nearby flower shop. Service and food were absolutely outstanding . The evening could not have gone better. The host greeted us several times throughout the evening and everyone made us feel relaxed and welcome.
A beautiful room with a wonderful view, good service and old fashioned food. Pork chop brined and too salty, Linq Cod heavily breaded served over starchy corn and improbably topped with guacamole turned a light dish into a heavy one. Too short wine list by the glass.
Breakfast service is fine, professional and very good.
Ordered the braised short ribs. Was served the equivalent of low grade pot roast. For a 150$ meal for 2 with a screw cap bottle of wine, extremely disappointed with main course. Service was excellent and staff friendly but please don't call that braised short ribs. I'm a chef and know the different cuts of meat and have served higher quality pot roast and much better braised short ribs even while camping with a cast iron pot with briquettes. If you want to cheap out, call it something else please!
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