Valette

"A Michelin Guide-recognized restaurant in Healdsburg celebrating its 10th anniversary with special menus." - Paolo Bicchieri

"Housed in the former Zin space, this contemporary darling is actually a full-circle comeback for Chef Dustin Valette and his brother/General Manager Aaron Garzini, whose grandfather owned the building in the 1940s. Its current look, however, is as cutting-edge as ever thanks to dandelion-like light fixtures, concrete walls and horseshoe-shaped banquettes. The bill of fare is modern American with a few French twists. Scallops arrive beneath squid ink puff pastry, into which a server pours caviar-flecked champagne-beurre blanc. Then, Peking-spiced duck breast set atop hearty forbidden rice is taken to the next level with a touch of tamarind sauce.For an appetizing end, dig into the smooth block of chocolate mousse with a luscious salted caramel center." - Michelin Inspector

"Nearby at Valette, Chef Dustin Valette was similarly excited about the chance to give new life to Aperture Cellars’ raisined fruit. 'We used it for both sweet and savory,' Chef Valette says. First, he added it to Valette’s house made mustard, which always features a seasonal fruit. 'We made this amazing, freakin’ delicious Cabernet mustard. We made this tight glaçage—or reduced, fortified stock—with grape, and then we took pickled mustard seeds, and we puréed it together.' And it was absolutely delicious." - Ali Wunderman

"For chef Dustin Valette, the history in this space dates back to the 1930s when his great grandfather owned the property. He and his brother, Aaron Garzini, opened the restaurant in early 2015 and the duo has been serving inventive American cuisine with French influences to locals and visitors ever since. Order the coriander crusted duck breast and finish off the meal with something sweet like the carmella chocolate semifreddo. "