|
Meet the Award-Winning Chefs of Mendocino
Mendocino is well known for it's world-class cuisine. In large part to the talented chefs of Mendocino. See the reviews, their restaurants and reserve your favorite table!
|
Little River Inn
It's difficult to say which is better, their deliciously fresh food or the friendly service. Or the mind-blowing desserts, amazing seasonal specialties and a spectacular wine list all served under the loving, if entirely extraordinary, supervision of master chef Marc Dym. Who, also serves killer breakfasts and brunches with all the good stuff done just to order.
|
|
Cafe Beaujolais
On-site owner/Executive Chef David LaMonica enjoys overseeing all points of service and quality. Café Beaujolais' cooking concept starts by acquiring only the finest ingredients and organic local produce, to bring you the best the world has to offer. Prepared in a simple yet innovative style to reveal the natural flavors of each dish. |
|
MacCallum House Restaurant and Grey Whale Bar
Executive Chef, Alan Kantor, is a graduate of the Culinary Institute of America. He expresses his culinary talents using the North Coast's rich palette: the fine wines of Mendocino; greens from local farms; fresh fish and shellfish from the ocean. Some of the country's finest meats and grains come from the valley regions, and world-class products arrive in the kitchen daily. |
|
Black Point Grill at Sea Ranch Lodge
Black Point Grill at Sea Ranch Lodge
Acclaimed chef Phillip Kaufman offers a seasonal menu crafted from fresh, local ingredients. Come savor innovative, delicious fare that matches the panoramic ocean-view setting. Dining is enhanced further by an award-winning list of regional wines. Open daily 8 am 9 pm.
|
|
Silvers at the Wharf
Silver Canul, co-owner and Executive Chef, has an extensive background in French Cuisine, the food of his Mayan heritage, and Southeast Asian cooking through the Culinary Institute of Art at Greystone. Local seafood and continental favorites are featured on both the lunch and dinner menus as well as the increasingly popular lounge menu. |
|
Stanford Inn Ravens
Head Chef, Barry Horton came to Ravens' Restaurant from the Cordon Bleu Culinary program at Portland's Western Culinary Arts Institute. Barry was neither a vegetarian nor a vegan - in fact he was an avid meat eater. Today, Barry is vegan and committed to creating the finest vegan cuisine that tastes great to everyone. Enjoy food that is as good for you as it is tasty! |
|
Mendo Bistro - Ft Bragg Restaurant
After graduating from the California Culinary Academy in 1991 Chef Nicholas Petti spent the next few years at various Mendocino restaurants. In 1995 he joined alternative country rockers Whiskeytown with his wife Jaimi Parsons (daughter of former Byrds drummer Gene Parsons). The rocker lifestyle didn't work for the chef and he returned to his other instrument, the stove: creating Mendo Bistro in the Company Store. |
|
|
