Jodi Jackson’s Hollywood

January 18, 2013

NoHo, formerly known as North Hollywood, used to be a very blighted area. It was known for burglaries, drug deals, and down trodden folks. But soon after 1993, North Hollywood’s grand resurgence began; with the fantastic appearance of the Noho Arts District, this neighborhood has really had a complete makeover.

Among much of the added touches to the area is the popular Spanish inspired eatery ‘Bow and Truss’. It is easily the leader of the pack. When my old PR friend Henry Eshelman suggested that I try one of his client’s new restaurants, I was very excited. The place offers a Latin inspired fare with a marvelous twist that is just simply delicious.

My waiter Tor, was most inspiring. He must have taken lessons from
Ellen Degeneres, with his non-stop dancing. When he would stop to take your order, he was still doing some serious hip shaking. Besides being quite entertaining, his descriptions of the menu items were all perfectly on point. Tor really added a special sparkle to my otherwise grueling day.

Here’s what I tried:
Artisanal Cheese & Charcuterie: Idiazabal – sheep’s milk, hard cheese,
Blue Picon – cows, goats & sheep’s milk soft cheese.
Serrano, salchichon, chorizo, and house made jam, house mustards, pickled carrots, toasted pepitas, caramelized onions & warm bread. How wonderful is this, all of these homemade condiments are just
delightful. The very large stack of caramelized onions and jams were by far my favorites.

Appertivo y Tacos:
Fried Mahi Mahi Taco (3) – Ecuadorian wild caught Mahi Mahi, cabbage & chipotle aioli.
Pork Belly Taco (3) – with pickled jicama & avocado sauce.
Mixed Mushroom Taco (3) – cotija & pickled jalapenos.
All 3 tacos were fantastic, each with it’s own little nuances.

Green Salad- frisee, arugula, cotija, Mahon, Castelvertrano, pasilla,
pepitas, very refreshing after those hot tacos.

Clam Bowl – Manila clams, sherry broth, andouille, peppers, onions, the clams just popped in my mouth, so fresh and tasty.

Plato Principal:
Flat Iron Steak – prime cut steak, white beans & peppers, Aji Amarillo
churri, the steak was perfectly cooked, very smokey and moist, the
sides added to this great menu item.
Pan Seared Chicken – Free range airline chicken with black bean puree,
caramelized plantains & red mojo sauce. All this fantastic Spanish
inspired fare, with great attention to detail, this chicken is one more
magical taste treat.
Scallops – saffron polenta, corn & pepper salsa and roasted pepper
sauce. This dish is so amazing, it was my favorite of the night, the
best part is the oh so creamy saffron polenta.

Paellas:
Evolution – clams, shrimp, mussels, chorizo, andouille, morcilla de
arroz, a lot of big flavors, the shell fish is very fresh, and
everything is perfectly cooked.

Wine:
Spanish Whites:
Albarino – Martin Codax, Rias Baixas 2010, this wine paired well with
any of the shellfish dishes, including the clams and the paella.

Domestic Whites:
Chardonnay – LaMerika, Russian River – this wine was terrific with the Artisanal Cheese and Charcuterie plate.
Garnacha Blanca – Bokish, Lodi 2011 – nice light fruit, very drinkable, and paired great with the Artisanal Cheese & Charcuterie.

Spanish Reds:
Tempranillo – Campo Viejo Gran Reserva 2004, this wine very heavy, with a leather tobacco flavor, it went great with the Flat Iron Steak.
South American Reds:
Malbec – Dona Paula Estate, Mendoza, nice fruit forward kick, paired good with Pan Seared Chicken.

Domestic Reds:
Pinot Noir – 24Knots, Monterey Bay, very elegant wine, paired with the meats, as well as The Scallops, also was good with chorizo, andouille sausages in the Paella.

Signature Cocktails:
Go Figure – Habiki Whiskey, Aged Dos Maderas Rum, Dry Olorosso Sherry, Fig Syrup and Fresh Grapefruit. This is very unique, bold and fun, give it a try.

The atmosphere was very industrial, but with a nice modern flair. The big open kitchen lends itself to a perfect view of Executive Chef Stefhanie Meyers creations. She earned her chops at John Sedlar’s Playa and Rivera. There is also a very fun patio, scented by thyme and basil from the adjacent garden, with 2 large flat screens that play major sports events. It is completely walled from the street, transports you to the beaches of Spain with crushed granite sand, umbrellas, and an exterior bar. The name ‘Bow and Truss’ reflects the original design element; the bow and truss ceiling. The hydraulic lifts are gone, and so are the days of this place being a body shop. The background jazz music added yet another cool component.

My old friend Ed, from ‘The Joint’, now acts as one of the owners. He runs both ‘Bow and Truss’ and the new up and coming, “The Federal” which I will be reviewing at a later date. Ed sat right across from me and was very helpful in my ordering.

The crowd here is upscale, but casual, everyone handsome and prettier then the next. But truly there is no attitude, just an eager friendly staff, taking care of your every whim. You can also hang at the bar and order your savory courses there; did I mention how affordable the food is? The culinary cocktails are designed by Marcos Tellos and Aidan Demarest of Liquid Assets.

Yes, Noho might be a bit of a schlep for some of us city dwellers, but it is well worth it. You can stroll freely in this eclectic arts area, and stop in at some of the new shops and coffee houses. It is all very safe and very fun, while remaining approachable and relaxed.There are lots of locals out on the streets. I would definitely run back to this great new restaurant and fun new area, time and time again!

[Show as slideshow]

Bow & Truss
bowandtruss.com
11122 Magnolia Blvd
North Hollywood, CA
(818) 985-8787

Oct. 26,2012

So you think Disneyland is the happiest place on earth, well ROFL Café will give you a run for your money. AKA Republic of Laughter Cafe is just one big happy family. Their credo is “Laughter, Love, Joy, Happiness” They are dedicated to making their customers happy through yummy, conscientiously sourced food, exceptional Intelligentsia coffee and uplifting service. The team there strives to make everyone’s day brighter by leaving a lasting smile on your face and in your heart.

As if all of this great food, fun and laughter were not enough, then you throw renowned Los Angeles celebrity chef Govind Armstrong. His restaurant history speaks for itself; starting off at Spago, then all of these very famous dining establishments; City, Campanile, Patina, Pinot, Chadwick, 8 oz. Burger Bar, Post & Beam, and now ROFL. He has worked with so many culinary wizards: Wolfgang Puck, Mark Peel, Nancy Silverton, Susan Feninger, Mary Sue Miliken, Joachim Spichal, Ben Ford, Andrew Kirshner, Neal Fraser, Jon Shook and Vinny Dotolo.

Even with it’s cafe style atmosphere, ROFL manages to inspire
you while you are getting your laugh on. The walls are lined with uplifting words, and it is very bright and cheery.

My server was Liz, who from the moment she entered my world she definitely made a difference in my experience. Her stories, her attention to detail, her energy really made the difference. The food is astounding, and Liz equally described the entire fresh farm to table goodness to perfection.

Here is what I tried:

Nibbles:
Dips with Flat Bread- Lentil hummus, tapenade, creamy yogurt feta. This is so perfect for someone who does not want to eat meat. The lentil hummus is very rich and meaty. The 2 other dips are fantastic as well.

Fall Specials:
Soup:
Yellow Split Pea-Bacon, green peas, and yogurt. Like mothers milk, makes you feel so comfortable and relaxed, just like home.

Salad:
Baked Tomato Salad- Olive oil braised chickpeas, frisee, feta cheese, olives, cucumber, fennel, red onion, and red wine vinaigrette. So fresh, so tantalizing, you forget how healthy this salad really is.

Pizza:
Mushroom Gorgonzola- Gorgonzola, white sauce, 3 cheese blend, roasted mushrooms, and baby wild arugula.

Pepperoni de Filippi – Crushed Tomato, cup pepperoni, three cheeses, grana, and extra virgin olive oil.

Both pizzas were miraculous, one with thick crust and one with then, but both to die for.

Sandwiches:
Barbecue Burger – 1/3rd lb burger, roasted poblano, fried onion rings, bacon, white cheddar cheese, and classic barbecue sauce. Some burgers are meant to be eaten and some cherished, this one should be put on a pedestal. The combination of these marvelous textures and flavors really is the best of the best.

Tuna Melt – Fresh olive oil poached albacore tuna salad, white cheddar cheese, and sourdough. Like no other tuna melt ever, this one melts in your mouth and then some.

Big Bites:
Pastrami Spiced Kurobuta Pork Ribs; Mustard BBQ sauce glazed ribs, caraway roasted cabbage, and caramelized sweet potato. These ribs are outstanding, with so much juicy pork flavor and all of the fantastic seasonings, a true original.

Dessert:
House Made Cheesecake, so light so fluffy, so wonderful.

My experience was pure and heavenly, even without pairing this food with wine, (they are applying for liquor license now) I still truly enjoyed this culinary delight.

I was also very fortunate to have tasted their offerings at their grand opening as well, my highlights on that night were their perfectly cooked BBQ Pork Ribs, and the crowd was fantastic. Can you imagine break dancing at a grand opening party; well that is what ensued, as well as landing on the front page of AOL the following morning!
http://westhollywood.patch.com/articles/rofl-cafe-celebrates-grand-opening-on-melrose

Whether you just want some truly fantastic food or to soak up a good dose of joy, try ROFL Cafe, you will be happy about this new slice of neighborhood excitement.

[Show as slideshow]

ROLF cafe
7661 Melrose Ave.
Los Angeles, CA.
323-951-1536
www.roflcafe.com
http://www.facebook.com/roflcafela

Sept. 14

Friday nights they have live music at Sebastiani winery, and fantastic BBQ. I was so fortunate to have met that night, and without any set-up to do a review he gave me a plate of Baby Back Ribs and chicken with all the fixings. Both meats were so tender and very tasty. Their sides were also nicely blended. The best part is that you can buy bottles of wine that pair perfectly to this glorious food. I really enjoy my fine array of yummy BBQ, and would go to Sebastiani for the music, the wine and the amazing BBQ anytime I am in glorious Sonoma.

Palooza Catering and Events
707-578-5000
www.paloozacateringandevents

Sept. 13, 2012

Chef – Owner Jose Pelayo has been serving up amazing food for 30 years in Sonoma county. His wife Mary and Jose formed a cooking partnership; creating their own style of Italian cuisine. But you not only get them you also get their lovely daughter Nicole as a server, and it is all wrapped in a very nice package. You don’t feel the confines of a real fancy Italian dinner house, but you do get the same bold fantastic food. This place oozes locals, and they come in all shapes and sizes. There is a counter that you would find in a coffee shop where the locals like to congregate to shoot the breeze with Mary and Jose, and can feel comfortable eating alone. But here you are never alone; the minute you walk in their front door you are part of the Pelayo family. Both Jose and Mary are on constant watch to make sure your experience is on point. They have hit the nail on the head with their Italian dishes bursting with flavor.

Next time your in Cloverdale and fall short of good food, try Paciere, and your faith will be restored to what home cooked Italian food is all about. Piacére is Italian for “With Pleasure.”

Here’s what I tried:

Scallop and Prawn with arugula white wine sauce, tobiko on top, with garlic cream sauce. The seafood is cooked tender and the sauce is luscious, while the tobiko on top pops nicely in your mouth.

Steamed Clams, in a white wine broth. I am always craving these little wonders and these clams were so delectable.

Tortellini all Romana with prosciutto, peas and pesto with an impeccable cream sauce, so fantastic, just melts in your mouth.

Ceasar Salad Hearts of Romaine in classic Caeser dressing with garlic croutons. The perfect amount of everything in this terrific salad.

Papardella with smoked chicken, sundried tomatoes and mushrooms. Homemade pasta is so scrumptious, and the sauce is a wonderment in itself.

Mushroom Ravioli with pesto sauce, this is one of their specialties, and after you taste you will know why.

Lamb with Apricots and ginger, what a combination, so creative and so good.

New York Steak with Cabernet, sage and mushrooms. This steak is a must have, cooked beyond perfection.

Wines Tasted:

Liars Dice Murphe-Goode, this wine went great with the meats, highlighting the rich fruit sauces.
Frances Coppola Chardonnay, any and all pastas and fish worked great with this lovely Chardonnay.
Cloverdale Ranch merlot, paired nicely with the lamb.

Desert:
Crème Flan, honestly I have never tasted flan that as so light and refreshing, a culinary miracle.
Mary’s Homemade Tiramisu, this is very good, but I would get the flan everytime.

The history of this place is pretty cool, it was a Smorgette, like a Smorgasbord but smaller, and then it was a Café Victoria,that is why there is a coffee style counter near the entrance. Chef Jose was the chef at Santa Rosa’s Roberto’s restaurant for four and a half years. Mary and Jose met at Cellini’s restaurant, where Jose was the head chef for two and a half years. Mary is Armenian; and English, Jose is Mexican. They say their cuisine is Italian with a Mexican flare. What ever they say I believe because Mexican, Italian, Armenian, its all one great marriage. A marriage of two people and a marriage of very wonderful cuisine, how can you go wrong? Why not try Paicere the next time you are wine tasting in the Alexander Valley. Even better just hop in your car and drive up to Cloverdale, take in some sights and get your appetite ready for some extra special food.

[Show as slideshow]

Piacere Ristorante Italiano
504 N. Cloverdale Blvd.
Cloverdale, CA.
707-894-0885
piacereristorante.com

Sept. 13, 2012

Now this place was a complete surprise. It was as if I found my missing link. You have to go kind of outside of town to find this gem. A classic Americana Road stop. This legendary restaurant has long been a favorite stopping point for travelers along Highways 101 and 128, as well as local loggers and ranchers. Bob krucker and his wife Joanne are the owners. I was completely blown away when I met ,Joanne, she looks like she could be a long lost sister of mine. Her roots followed a similar path to my own family. She was raised in London, like my father Philip, and went to a Kibbutz in Israel for 30 years, where she met her second husband. Bob is from Kansas City, hence the BBQ restaurant. And her daughter was born and raised in Israel.

With Bob’s Kansas City roots, he has brought in a giant wood-fired smoker where BBQ favorites like Brisket, Baby Back Ribs, Pulled Pork and Chicken is slowly cooked and available all year long. Joanne told me that I looked like one of her relatives; she could have very well been a cousin on my father’s side. Knowing Sonoma county and all of the bounty it has to offer I was lucky to be able to experience this mouth watering BBQ, especially with such an interesting back-story. The walls are lined with post cards from around the world. After you have enjoyed your spectacular BBQ they give you a post card to send back from where ever you came from. So many foreign places, I could not keep up. And then there is the food. So many items slow cooked, anywhere from 18 to 30 hours and all delectable. Bob is also a judge at many national BBQ events, so he knows his stuff.

Here is what I tried;

Baby Back BBQ Ribs, so tender, so moist, slow cooked and delicious.
Pastrami, better then any deli pastrami I’ve ever tasted, wow!
Tri-Tip, nice flavor, just what the doctor ordered.

Brisket, just what you would expect from this amazing BBQ joint, nice bark, great smoke ring, and oh so good.
Pulled Pork, nice flaky meat with some mush BBQ goodness.
Pulled Chicken, I really loved the flavor of this, a nice blend of BBQ and seasoning.

Chorizo and andouille sausage, sliced thin and grilled to perfection.
Daily Homemade Soup, brisket and vegetable. Very wholesome, kind of like what my grandma “Tillie” used to make. She would use the scraps from a good brisket and make a nice rich soup. My grandfather David was a butcher and meat was always abundant.

Onion Rings, these bad boys are to die for, and I am the official onion ring junkie.
Potato Salad, made fresh everyday with lots of great fresh potatos.
Coleslaw, again made fresh everyday, really simple but very nice.

Baked Beans, this is a must have, so sweet and perfect with the BBQ meats.
Sweet Potato Fries, kind of the light side, but you can’t stop eating these fries.
Mac N Cheese, so rich, so cheesy, a nice addition.

These are their homemade sauces: BBQ sauce; sweet-spicy or Carolina Spicy, Carolina Spicy mustard. All of their sauces are really fantastic, you just want to float away in all of them.

These are the wines I tried:
Marietta, Geyserville, Zinfindel.
Mauritson, Dry Creek, Chardonnay.
Both wines went great with the meats and the variety of side dishes. They have a great selection of wines to match any of their menu items.

They won some great accolades at the 2012 Sonoma County Harvest fair: a silver ribbon for their Bojos mild BBQ Sauce, a gold for their Bojos spicy BBQ Sauce, and a double gold for their Bojos Carolina style spicy BBQ sauce. For their appetizers and entrees they won Silver for their Homemade andouille sauage, double gold for their pulled pork sliders, and double gold and best use of pork for their baby back ribs and BBQ sauce. Their desserts won big too; caramel apple crisp won silver, English bread pudding with butterscotch won gold, and butterscotch cream pie won double gold.

You just feel like you are transported to another time, of good ole home style BBQ, in all its American glory. During the summer months, Bob and Joanne work the outdoor grill serving big steaks, salmon and oysters, and there is a great selection of local wine, micro-brews and domestic beers.

The family is so unique, so not only are you transported from the food, but as well as all of their individual ethnicities, Israel, London and Kansas City. Everything here is one big happy marriage and the food reflects all of this family’s happiness. It is so worth a road trip to Cloverdale.

[Show as slideshow]

Hamburger Ranch and BBQ
31195 N Redwood Hwy, Cloverdale, CA
(707) 894-5616
hamburgerranchandbbq.com
North of town-Top of the Hill

Winery Tour Sept. 13, 2012

Roxanne from Auberge set-up my going to Bob Dog winery, she said it was a must see. Little did I know when she set it up that it would become a highlight of my time in Cloverdale. She gave us a map and said it was four miles up the hill. Roxanne also said that there is a big grade so be careful to get enough power in your car so that you don’t go backwards and then want to turn around. What she did not tell me was how many more mountains I would climb once I got up there!

Tim Ward, who is the wine maker, chief bottle washer, self-appointed dirt farmer, greeted us with his very funky jeep. It was like being on an African Safari without the animals, and lots of grapes instead of natives. But the point is that his jeep climbed a lot of very steep mountains. He said I might throw up, not with my iron clad stomach, but there was a lot of excitement in out tour. The hills were very steep and the terrain is very rough, which made for a tour that was like a Disneyland ride. It was especially exciting when the clutch pooped out and we started rolling down the hill. After we were finished I was in need of a wine tasting. All of his wines were very good and true to his winemaking philosophy.

BobDog Wines is a grower-based winery.  What does that mean?  Well it’s quite straight forward.  All great wines start with the vineyard, it’s the grapes.  You cannot make a good wine from bad grapes.  The key is to grow great grapes, and then have the Wine Maker build from there.  As a winery, their priority is to handcraft the best grapes from the noble varietals they grow, and combine that treasure with the skills of the artisan wine maker.

The mission of BobDog Wines is summarized in its credo, Sustainable Agriculture, (the love and husbandry of the land itself). Social Stewardship, (charitable giving from wine sales proceeds to programs for the protection and care of animals); Consumer Education, (multi-media programs and hands on vineyard events for the consumer: theie vineyard boot camp series; and their renowned: RedWine and BlueMusic Festival).

This place is not to be missed, and Tim will make your experience all the more enjoyable. He is an expert on winemaking and filling you in on all the details of his winery. After all BobDog wines are located on Sky Pine Vineyards, which are known as the highest winery in town and Sky Pine Vineyards has the best Bordeaux on the mountain.

[Show as slideshow]

Skypine Vineyards

BobDog LLC

31955 Pine Mountain Road

Cloverdale, CA 95425

Phone: 707 894-4812

www.bobdogwine.com

www.skypinevineyards.com

Dinner at The Hacienda – Sept. 12, 2012

Like something out of a Robert Rodriguez or Quentin Tarantino film, this place is a throwback from days gone by. The next time I hear of a location needed for Old Mexico I will absolutely suggest La Hacienda Restaurant. It has brilliant neon both in the bar and on the outside Marquees. The stuffed deer in the case in the bar is also something to see, not to mention the other deer heads on the wall.

La Hacienda opened it’s doors 12 years ago, owner Victor Calderon has been a chef for 25 years, his originals Mexican recipes have been passed from his family from generation to generation.

Victor who originally comes from the beautiful state of Michoacan, bring’s all this authentic food that originally comes from the Southern border and the heart of Mexico. Victor was a very generous host and served up some amazing Mexican food, for sure one of the best in Sonoma County.

During the summer, La Hacienda uses their BBQ, located in the deck, and servs all class of Steaks and Prime Rib, BBQ Ribs, BBQ Chicken, Shrimp, Pastas and Salads.

Here’s what I tried:

Probably the best top shelf Margarita I have ever tried was my beverage of this dining experience, they do have wine, but Victor suggested his drink of choice instead.

Shredded Beef Taco, very simple with great flavor.

Guacamole Chips and Salsa, you get a big plate that is rich with avocado, very authentic.

La Hacienda Chicken Enchiladas, chicken is very tender, and the beans and rice are delicious.

Carne Asada Al La Tampiquena, the steak is tender and moist, with exceptional flavor. You get so much food; it is served on big platters.

Grilled Pork Loin, so much pork on this plate, had to take most of it home.

Camarones Al Mojo De Ajo, with the shells on and butter flied, this dish was by far my favorite.

Caldo Siete Mares, a staple is real Mexican cuisine and this one could battle with the big boys, great seafood, and nice texture. This one is a keeper.

This place is the only good Mexican place in town. They do a lot of to go orders and you can see why. You can come for the atmosphere or come for the food, either way you will in for a treat.

[Show as slideshow]

La Hacienda

143 N. Cloverdale Blvd. North Cloverdale, CA.

707-894-9365

http://www.lahaciendarestaurante.com/

Sept. 12 & 13, 2012

Nestled amongst a very rustic Oak Tree is the mighty splendor of this very old Victorian Inn. It boasts one of the very few Inns in Sonoma to actually be on a vineyard. When I was there you can walk right out of your room onto a very lush vineyard with grapes about to be harvested. I even tasted one of the grapes, it was sweet and juicy, and seemed just right for the picking. I was there in September, but the main crush is usually in October, so their grapes were a little early.

Continue reading →

Sept. 12, 2012

I really like to sample the dives and the finer establishments, this  one is somewhere in the middle. With its diner like feel, it truly  offers some tantalizing home cooked creations. The main highway in Cloverdale 101 used to run right threw downtown, but in the early  nineties they moved the freeway to its own location, so now you have to  get off of the freeway to explore downtown Cloverdale. This landmark is worth getting off the freeway, there were some naysayer about many choices in reviewing this place, but I said what the heck. What is a good trip without experiencing the divvy diners in every small town.

Jeff the owner inherited this spot, which I heard from a third party,  because I never even got to meet Jeff. I met Ashley, our very sweet  server, and Victalina who has been serving up good food at The Owl for  quite a while. Valencia started in 1989 as a dishwasher, and then got a promotion into the kitchen, and has been slinging hash since then. She is the best-kept secret here, besides The Corn beef hash.

Here’s what I tried:  Homemade Corn beef hash, their best seller, and you can see why. The corn beef is slow cooked daily; this is the perfect combo for an amazing breakfast.

Combo Omelet; with an assortment of fresh vegetables. Melted cheddar  cheeses and mushrooms. This omelet was really light and fluffy; I would  suggest this one when you’re in the mood for eggs.

Tortilla Soup, I would skip this one next time.

Chicken Caesar Salad with broiled chicken breast, atop romaine, tossed with parmesan cheese, tomatoes, olives, croutons and special Caesar  dressing. For a light lunch this one is the way to go.

Chef Salad with julienne turkey, ham and two kinds of cheese atop crisp greens with fresh seasonable vegetables. Maybe just too familiar with not much that’s special, but it is fresh and crispy, and has all of what you would expect from a Chef salad.

My Burger Got The Blues with bacon and blue cheese crumbles. This burger is astounding, with all of it’s great meaty flavor, and the blue cheese crumbles makes this one a sure fire winner.

Alaskan Salmon Burger with tartar sauce, given the choice I would go for the Blues Burger hands down.

I also tried the made fresh everyday coleslaw and potato salad, and  will say two big thumbs up to both.

I tried a few wines as well:

Milano Winery, Hopland, California – Big Ass Red, went great with the blue cheese burger.

Milano Winery, Hopland, California – Chardonnay 2009, paired nicely with the two salads and the Alaskan Salmon Burger.

There are owls all over the place, as well as handmade airplanes made   from recycled beer cans. What the place lacks in ambiance is made up for by the down home good food.

This place is so kitschy and corny, but there is also a real element of Americana, and makes you just want to come back for more. It takes you back in time, when things were just plain old fun, and you could find simple tasty food at a place like this. So get off that darn freeway and jump into The Owl Café, you will be glad you did.

[Show as slideshow]

The Owl Cafe 485 S Cloverdale Blvd Cloverdale, CA. (707) 894-8967

Macarthur Place Inn and Spa Stay – Sept. 11, 2012   Back in April I had the great opportunity to have dinner at Saddles, and Bill Blum was so generous to offer me a night stay at Macarthur Place Inn and Spa. I was very pleased, and had a wonderful time.  Such a perfect location, in the beautiful Sonoma Valley Wine Country four blocks from historic Sonoma Plaza, Macarthur Place is a luxurious 64-room hotel and spa set in the midst of wineries, fine dining, shops, and unique galleries. Just a short fifteen-minute drive from the Napa Valley and forty-five minutes from San Francisco, the Inn is convenient to both Sonoma Valley and Napa Valley wineries.  My room was very large and bright. There is a fantastic claw foot bathtub housed in the bathroom, but the shutters allow the bather to also see the living room, and fireplace. The room has all of the amenities, and after along hard day of wine tasting it is just what a traveler needs. The grounds are so spectacular; a very large chessboard enhances one of the many gardens. The spa and pool is equally luxurious. The pool water is very warm and inviting, and the Jacuzzi is guaranteed to ease your tired muscles. They have a wonderful wine tasting in the Library everyday from 5-6, which also includes some nice cheese and snacks. A great way to start your day is their very high-end breakfast  buffet that has all of the necessary energy building foods to  make sure you have a great day.  I would say to any Sonoma visitor, if you want to be pampered in luxury then by all means book a stay at Macarthur Place Inn and Spa, it would  be one of your highlights, just like it was mine.

[Show as slideshow]

Macarthur Place Inn and Spa

29 East MacArthur St.

Sonoma, CA 95476

707-938-2929

www.macarthurplace.com