Charlie Palmer's Dry Creek Kitchen

Charlie Palmer's Dry Creek Kitchen Progressive American cooking rooted in Sonoma County.
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If this country has a culinary cradle, it's in Northern Sonoma, where the fruits of local labor—from outstanding produce to handcrafted cheese—have never been on a plane. Drawing upon regional ingredients is a superior way to eat and one can taste the freshness in Executive Chef Shane McAnelly’s Dry Creek Kitchen specialties. Dry Creek Kitchen's wine cellar reflects the area's celebrated appellations, featuring more than 600 Sonoma wines with vintages ranging from 1985 to 2007 and a particular emphasis on Pinot Noir and Chardonnay as well as Cabernet Sauvignon and Meritage Blends. Palmer's long-standing commitment to wine manifests itself in his one-of-kind collection drawing from the private libraries and cellars of the area's winemakers, including limited production wines not available to anyone else, not even through private auctions.

Kanpachi CrudoThis first course is built around thin sliced kanpachi, Seven Moons Farm grapes, radish, Brokaw avocado, a...
09/21/2026

Kanpachi Crudo

This first course is built around thin sliced kanpachi, Seven Moons Farm grapes, radish, Brokaw avocado, and Farmer Dave’s cucumber from Russian River Organics, finished with a grape aguachile.

Now available on our three-course tasting menu nightly!

09/08/2026

Big news, we made it onto the ballot for Best of Healdsburg 2026, in 10 categories too!

Voting is now open. Cast your vote for Dry Creek Kitchen in Best Restaurant, Best Romantic Restaurant, and Best Place to Dine Solo. Then vote for our team: Shane McAnelly, Shane Mcanelly, for Best Chef, Taylor Kelley, ♡taylor♡, for Best Pastry Chef, Courtney Pickart for Best Server, and Jon Macklem for Best Sommelier. Pigs & Pinot made the ballot too, for Best Food & Wine Event. Best Event Planner: (the one and only) Lindsay Rudell.

Cast your votes by Saturday, September 26th! This team pours everything into this restaurant every single night, and seeing them on this ballot means the world to us. Go team!

Vote here: https://www.healdsburgtribune.com/best-of-ballot/ #/gallery?group=553094

09/04/2026

Our Strawberry Mousse Cake starts with Russian River Organics strawberries, cake and mousse layered one at a time until each sets just enough to hold the next. Pastry Chef Taylor, ♡taylor♡, finishes it with a blueberry ganache, heavy cream and fresh blueberries steeped and strained until silky.

On the plate: a blueberry cremo, a blackberry lime gel of fresh lime juice and blackberry puree, and raspberry crispies, dehydrated fruit tossed in cocoa butter for crunch.

Available for a limited time on our dessert menu!

Next up for Once a Month at DCK: Russian River Organics x DCK, on Wednesday, September 16. 🥕🥬🥒Dave Pew farms three certi...
09/02/2026

Next up for Once a Month at DCK: Russian River Organics x DCK, on Wednesday, September 16. 🥕🥬🥒

Dave Pew farms three certified organic acres right here in Healdsburg, heirloom and specialty varieties we’ve been picking up all season. Chef Shane Mcanelly built four courses around what’s coming off his ground as summer turns to fall: gem lettuce, cucumber, melon, squash blossoms, strozzapreti, and salmon, finishing with fig and almond.

$83 per person, link in bio to reserve!

Zucchini Stuffed Pappardelle starts with zucchini sauteed slowly in olive oil with garlic and shallot, then blended with...
08/30/2026

Zucchini Stuffed Pappardelle starts with zucchini sauteed slowly in olive oil with garlic and shallot, then blended with egg yolk and parmesan into a silky puree. We sheet our pasta thin, sandwich the puree between two layers, and cut it into strips, rolling each piece by hand.

The sauce comes together from heirloom tomato water, butter, and a zucchini sofrito of zucchini, fennel, and onion, finished with squash blossom and purple basil. Toasted pine nuts on top.

Now available on our pasta tasting menu nightly.

Project Zin 2026 in the books!Last weekend we attended the 16th Annual Project Zin, at Appellation Healdsburg, alongside...
08/28/2026

Project Zin 2026 in the books!

Last weekend we attended the 16th Annual Project Zin, at Appellation Healdsburg, alongside Clay Mauritson, and Chef Charlie Palmer, raising support for Down Syndrome Connection of the Bay Area.

Thank you to all the amazing sponsors for making the night possible: American AgCredit, Baker Tilly, and Charlie Palmer Collective, along with GreenLeaf, a Chefs' Warehouse company, TAHOE ARTESIAN WATER, Allen Brothers Prime Steaks & Seafood, ENCORE Events Rentals, and digitalXpress.

And thank you to everyone who poured, cooked, and showed up for a cause that means so much to this community. See you next year!

08/24/2026

Lorighittas are a ring shaped pasta, braided by hand, from a small village in Sardinia. We roll every one ourselves, right here in the kitchen.

Ours comes with a ragu of linguica (smoked Portuguese pork sausage), chicken thigh, heirloom tomato, and roasted garlic, finished with white wine and butter. A little purple basil on top, crispy chicken skin for crunch, and local Spring Hill Jersey Cheese asiago to close it out.

Available on our pasta tasting menu nightly.

Late summer, folded into a cheesecake.Pastry Chef ♡taylor♡ built her Cinnamon Buttermilk Cheesecake around plums from Se...
08/18/2026

Late summer, folded into a cheesecake.

Pastry Chef ♡taylor♡ built her Cinnamon Buttermilk Cheesecake around plums from Seven Moons Farm. Some go into a puree with fresh ginger. Others get sliced thin and pressed with ume syrup, a brown rice vinegar steeped in Japanese plum.

Underneath is a brown butter graham cracker crust made in-house with gluten-free flour. On top, a cloud of chantilly cream steeped with toasted oats and caramelized milk chocolate, finished with a dark brown sugar streusel for the crunch.

What’s coming in the kitchen back door:Heirloom tomatoes from Farmer Dave at Russian River Organics. Cocktail-mix cucumb...
08/16/2026

What’s coming in the kitchen back door:

Heirloom tomatoes from Farmer Dave at Russian River Organics.

Cocktail-mix cucumbers (Gimlet, Mojito, Margarita) also from Farmer Dave at Russian River Organics!

Brentwood supersweet corn from Dwelley Family Farms, out in the deep East Bay near the Delta, the same corner of the world where our Executive Chef Shane Mcanelly grew up!

Peaches! Kind of coming from all our friends. Dwelley Family Farms, K&J Orchards, LLC, Russian River Organics, Seven Moons Farm, and more.

Squash blossoms from Farmer Dave at Russian River Organics.

A look at what this season is giving us!

08/15/2026

Four drinks that are having a very good summer.

Over at Spirit Bar, inside Hotel Healdsburg, across from our dining room - four cocktails have been on repeat: a Red Pear Martini, a Cucumber Gimlet, a Lavender Martini, and the Healdsburg Spritz.

Around them, twenty wines by the glass from local appellations, a curated list of single-barrel scotches and whiskeys, and small and large plates from our kitchen. A fireplace to sit next to. The newly renovated Garden Courtyard to spill out into.

Happy hour Sun–Thu, 5:30–7pm. Live contemporary acoustic on Fridays, jazz on Saturdays. 🤍

Address

317 Healdsburg Avenue
Healdsburg, CA
95448

Opening Hours

Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5pm - 9pm

Telephone

+17074310330

Website

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