Dry Creek Kitchen

My fiance took me to the Dry Creek Kitchen to celebrate my birthday on February 1st. The evening began with a glass of bubbles, of course. Our server brought our menus with several choices; Sonoma County Neighbors menu, a great deal: $36 per person for three courses, the Chef’s Tasting menu: six courses for $74 and the main menu has many great options for enjoying a little bit of this and that ranging in price from $9-$38.  We went for the three course menu and ordered a few items off the main menu. We have gone in a few times before and the Chef, Dustin, is always so gracious; he sends out some of his favorites for us to try.

The Foie Gras dish really needs no more discussion, it is what a Foie lover would think it would be: dynamite. With the new law coming into effect, no more Sonoma County Foie Gras, we thought we better get as much in as we can for now, at least while it’s still called “Foie Gras”.

Every bite was creamy, rich and fatty. The presentation was beautiful, the entire dish was delightful.


Diver scallops en croute; cooked and then baked with puff pastry on top. Table side they poke a whole in the puff, steam pours out and they pour in truffle, red wine beurre rouge. I am still blown away by this dish, the scallops were cooked perfectly, down to every last bite. The flavors of the scallops meshed beautifully with the truffle and red wine. A true masterpiece.


We shared the paprika crusted sea bass and the honey crusted pork chop, both cooked to perfection. Dry Creek Kitchen commitment to quality ingredients shows through in every dish and is the main reason we continue to revisit the restaurant.

From the bed of root vegetables and local olives to the house made bacon and hash, all the ingredients are fresh, local and many are made in house. Many of the meats at DCK are all house cured.

The roasted Porcini Veloute, a soup that began with a bowl filled with crispy prosciutto pieces, Cognac sabayon and scallion coulis was finished off table side with the Porcini soup. A gorgeous presentation and brilliant mix of flavors.

The dining experience at DCK is meant to be long. This is a place to sit and appreciate the fine foods we have available to us in Sonoma County.
The service is quality; the Sommelier is approachable and knowledgeable. We brought in a bottle of Williams Selyem 2004 Bucher Vineyard Pinot Noir. The wine was treated with respect and poured gracefully.
Each element of our experience was quality, well thought out and wonderfully executed.
We finished off the night with an incredible display of chocolate: a multi layerd mini cake with layers of different textures of chocolate along side a “hot chocolate” or a chocolate consume. Basically we ate and drank chocolate.
Truth be told, I know food, I am passionate about it anyway. <3






Dry Creek Kitchen on Urbanspoon

Leave a Reply

Your email address will not be published. Required fields are marked *