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!
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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. |
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Mendocino Hotel
Drew Ison was professionally trained at the California Culinary Academy in San Francisco. He joined the hotel in 2005 and was named the Executive Chef in 2007 where he directs the creative efforts of breakfast, lunch, dinner and banquets. |
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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.
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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. |
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St. Orres Restaurant
You'll be hardpressed to find a better meal than that constructed by Rosemary Campiformio. She's a brilliant self-taught chef who... creates some of the most innovative food, combined with creative presentations.
Michael Bauer
Best Restaurants of San Francisco |
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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. |
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Rendezvous Inn
"A magical evening awaits guests of Kim Badenhop, a classically trained chef-owner and wonderful host whose little New French gem tucked away in Fort Bragg is the nicest place for miles and miles. ....Bottom line: it's worth every dollar for anniversaries, birthday dinners or even once a month."
2007 Zagat Survey |
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Cafe Beaujolais
On-site owner/Executive Chef David LaMonica and his wife Kristy over see 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 the product. |
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Hopland Inn Restaurant
Executive Chef and Co-Owner Shaun Behrens graduated from the California Culinary Academy in San Francisco and cut his teeth at notable restaurants from San Francisco, the California wine country and most recently an acclaimed Portland, Oregon restaurant. Chef Behrens strongly believes in supporting the local sustainable and seasonal agriculture. |
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Stevenswood Spa Resort
Chef Randy Lewis' culinary education hails from the acclaimed New England Culinary Institute. His own restaurant, Indigo was awarded "10 Best new Chefs" by Food & Wine Magazine. Stevenswood is proud to have Randy at the helm of their 5 star restaurant. |
