Gourmet Vegetarian and Gourmet Vegan dining - 5 nights a week.We make our own pastas, soups, salads, desserts from scratch.Headquarters for 3,000 member dine and wine club. Over 1,500 local members live here in Sonoma County .Cozy West County vibe. Indoor / patio / garden seating.5 Stars on Yelp. 7 years Nextdoor Fave.Reservations and pre-ordering preferred. Talk with us about any dietary concerns.A true 'find' here in Sonoma County.
Updated Italian-American “red sauce” cuisine meets the freshest local ingredients in this family-friendly neighborhood gem. Dinner, lunch, and weekend brunch are served on the year-round garden patio or in the lively dining room with its mix of cozy booths and banquettes. A love letter to the owner’s Brooklyn-born and raised Nonna, Campanella’s menu is classic East Coast Italian with some modern touches. Think New York-style pizza topped with Chicken Parm or “Mac & Peas” with house-made cavatelli. Vegetarian, gluten and dairy-free options, too. Full bar with craft and classic cocktails, local and Italian wines, and beers. The whole family will feel like they’re in the warm embrace of their hip grandma.
FEATURING A LOCALLY INSPIRED MENU , THINK CALIFORNIA CUISINE WITH A SOUTHERN DRAWL, IN A CASUAL UPSCALE SETTING Located in the Barlow in Sebastopol, Blue Ridge Kitchen is a farmhouse style wood grill and cocktail bar (cocktails coming soon). Designed for family style sharing, our menu is made up of large and small plates. BRK delivers the level of creativity and quality you would expect from a fine dining establishment, but with the approachability and comfort of a neighborhood staple.
Koshō Restaurant at The Barlow is a modern Japanese and sushi restaurant in Sebastopol with a progressive focus on food, local ingredients, and sustainability. We utilize local purveyors for fresh produce and meats as well as national and international providers for fresh seafood and sushi grade fish.
Koshō derives its moniker from the condiment of the same name, Yuzu Koshō. Known for its spicy, acidic and balanced nature, it appears throughout the menu in various forms; including Meyer lemon, grapefruit, and satsuma orange koshō.
Our chef, Jake Rand, has traveled to many of the famous markets in Japan and has a vast knowledge of selecting top ingredients and the freshest fish and has over 20 years of experience preparing them.
