"Jewish comfort food, Southern fried chicken, and Korean seasonings may seem like unlikely bedfellows, but that's kind of the point. In an open kitchen, chef Mark Stark turns out chicken fried oyster lettuce wraps, crispy skin salmon wings with kimchee salt and matzo ball soup (with BBQ chicken thigh, obviously). They've got a nice selection of crowd-pleasing beers on tap, too. "
The Sonoma Valley Guide
