Sebastopol, California is located in the green West Sonoma County countryside approximately north of San Francisco, not far from the Northern California coast. The region was initially inhabited by native Miwok and Pomo peoples, and it has been an agricultural town since the 1850s.
Sebastopol is become an art and gastronomic mecca, displaying the finest of West Sonoma’s abundant produce. A commitment to sustainability pervades the culture, with the hallmark being high-quality local farmers, fishers, and producers. This combination of history and sustainability has resulted in some of the greatest Sebastopol eateries.
Casual dress is the norm, as it is in other Northern California cities. The downtown Barlow area is home to some of the most intriguing restaurants, tastings, and shopping. It’s an anti-mall, more of an outdoor Mercado experience to enjoy and meander around, developed out of the old Barlow family apple cannery. The highways are blocked on Saturdays and Sundays for a huge market.
Another fantastic California location for a breadbasket of farm-fresh cuisine is Sebastopol. We couldn’t make it to every worthy eatery in Sebastopolif, as we would if time and money were infinite. These are five of our favorite Sebastopol eateries, as well as a distillery!
Not in the mood to dine out tonight? Click here to have Grubhub deliver right to your door from the greatest restaurants in town.
Visiting other places in California? Check out our other tasty guides:
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- 5 Best Things To Do In Sebastopol
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- Best Mexican Food In Costa Mesa
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Going to Sebastopol? Check out our guide to the 5 Best Things To Do In Sebastopol CA!
- 1 11 Must-Try Restaurants in Sebastopol
- 2 Which of these Sebastopol eateries do you wish to sample the most? Please share your thoughts in the comments box below!
11 Must-Try Restaurants in Sebastopol
Bungalow Jams Joy
+1-707-843-9001150 Weeks Avenue
Jams Joy Bungalow is a unique, community-based outdoor and take-out caf with plenty of parking located right downtown on the square. Jamilah Nixon-Mathis, the owner, is a local who has traveled much throughout her life. Her deft cooking demonstrates a variety of influences as she combines local products into delicious concoctions based on what is available and what she feels like preparing. Of course, there are a few menu standbys.
Her Banh Mi sandwich is served on a traditional banh mi roll. She adds an Italian flair to the meatballs by using ground pork, rice, garlic, and an egg. The first mouthful delivers just what you expected: crunch, followed by softness, creaminess, and that delightful mild-tasting meatball. Combine the tanginess of pickled carrots, the heat of sriracha, and the brightness of bunches of cilantro for a mouthful of delight.
The Nutty Nudes noodles take a different approach, with soba noodles, avocado, and a pickled shiitake that bursts with a sharp acid taste against the mushroom’s earthiness, all combined together with a savory curried peanut sauce and spicy sambal. The crisp raw cabbage strips, coupled with fried shallots, mint, and cilantro, gave the dish a light, aromatic twist.
The daily special included charred radicchio, soft roasted chicken, nutty quinoa, and crisp raw cabbage in a fermented soybean and ginger sauce. That went well with a Thai iced tea.
Jams Joy Bungalow’s hallmarks are nutritious meals at reasonable rates and a loving community. The dishes start at $7.00 and are ample. She buys locally grown veggies and hormone-free, ethical foods. Her plates are all biodegradable. She expands her connection with food and the local community by assisting with the feeding of the homeless or those in need, with no questions asked.
Her food truck is usually popular. She may be seen at the Occidental Farmers Market, local wineries like the Horse-n-Plow, as well as events and private parties.
Jams Joy Bungalow is an excellent choice for a nutritious, low-cost lunch that benefits the local community. In one of the greatest Sebastopol restaurants, you may taste the tastes of the east while in the west.
McKinley St., +1-707-827-33066760 McKinley St.
The Farmers Wife, located in The Barlow, delivers some of the most delectable sandwiches around. Kendra Kolling, the owner’s wife, is an expert in selecting fresh Sonoma County food. Her personal contacts with local organic farmers ensure that she always has access to the best specimens and seasonal delicacies.
An apple juice spitzer with wildflower petals, a slice of lemon, and a sprig of lavender is a great way to start.
This restaurant specializes on sandwiches, but not just any sort of sandwich. Each taste will be enhanced by carefully selected ingredients, skill, and the all-important element of love.
The Vegettablicious tastes just how it sounds. Fresh roasted veggies and garlic-braised greens combine for a flavorful bite. Add a farm egg and finish with chvre and aged cheddar. Kendra describes it as nutritionally filled comfort meal.
If I could, I’d have the Belly & Jelly sandwich every day! Imagine a magnificent loaf of bread practically filled with thick slices of honey lavender bacon, aged cheddar, and local Point Reyes blue cheese. This one’s taste profile of salty and sweet, savory and fruity struck the mark when topped with apricot preserves and drizzled with wildflower honey.
Each side salad is a piece of garden beauty, with butter lettuces, mixed greens, and lovely slices of carrots, beets, and cucumbers sliced on the length, topped with raspberries and purple sprouts.
The restaurant’s front door is charming, with trays of freshly selected fruits and vegetables, blocks of cheese, and bouquets of fresh flowers. The Farmers Wife may also be seen at the San Francisco Ferry Building Farmers Market on Saturdays and the Marin Civic Center Farmers Market on Sundays (Sundays). Wherever you locate her, you will get the greatest sandwiches in all of Sebastopol’s best eateries.
Jack Barbecue Pack
Gravenstein Highway S.
Pack Jack Barbeque is a traditional Texas-style BBQ place located just off the highway as you enter Sebastopol. It’s a trip back in time, operated by uncles Robert and Martin (pit master), nephew Brendan (pit master in training), and niece Monica on property that has been in the Harris family for decades. Pack Donnie Harris, Jack’s dad, is turning 90!
They know their barbecue, and Uncle Robert was delighted to explain the differences between St. Louis and Texas, as well as which cuts of meat are ideal for each. They have an old-fashioned brick fire pit and specialize in slow smoking.
The restaurant’s interior is decorated with vintage Black cowboy pictures, rodeo posters, and family mementos. They lost a fortune in a fire that destroyed the restaurant in 2004, but the Harris family persisted and rebuilt.
We had smoked lamb ribs and beef spareribs, both of which were bursting with deep, meaty taste and flaunted amazing smoke rings. The texture and flavor of the smokey brisket were both outstanding. They serve it all with three varieties of barbeque sauce: a thick, rich traditional sauce that everyone is acquainted with; a thinner, milder sauce; and a peppery mixture that is also lighter in weight and is the one to go for if you want a kick.
Monica said that her grandmother’s last request was for her to carry on the family tradition at Pack Jacks, and she is determined to make that dream a reality. To guide her, she has family recipes dating back generations in Egypt, Texas.
Pack Jack Barbeque is a family-owned and operated restaurant that stands out among other Sebastopol eateries for old-fashioned Texas-style barbecue.
The Fern Bar
+1-707-807-960-377080 Depot Street, Suite 120
Fern Bar, situated in The Barlow, is an airy, bright, and plant-filled bar-focused cafe. Proprietor Sam Levy, a former bar manager at the Three Michelin-starred The Restaurant at Meadowood in St. Helena, collaborated on this concept venture with childhood friend Natalie Goble, owner of Handline (a restaurant we didn’t make it to, but looks fantastic!).
Don’t be deceived by the modest meal menu. The quality is exceptional, and each dish is faithful to the type of cuisine from which it is derived. If possible, they source their materials locally and organically, and many of their meals are gluten-free, vegan, or dairy-free.
I ordered the Hand-Pulled Noodles with Cumin Lamb in a soup richly flavored with Sichuan peppercorns. It tasted just how I remembered it from my years of travel in southern and western China. It’s a unique taste mix.
The fish is served with a green curry sauce that had me licking my spoon. It was completely true to its Thai heritage. The mild fish was wonderfully fresh, with a crackling skin, and the sliced hen of the woods mushrooms were chewy and hefty.
Let us now discuss the drinks. They provide a fantastic selection of both current and historical spirit-filled and spirit-free alternatives. Its hand-picked ingredients include a variety of specialized liquors and herbal mixtures such as Seedlip Spice, Blue Lotus, Jasmine Water, and Vodka Infused with Lemon Love Affair Tea.
The Spa Day: London Dry Gin, Cucumber, Thai Basil, and Lime was a pleasant accompaniment to the cumin lamb noodles. Metal straws and toothpicks were a lovely touch that demonstrated the company’s dedication to non-disposable culture. Fern Bar is the place to go in Sebastopol for Asian-style cuisine.
Café and Grill Kathmandu
707-861-93986761 Sebastopol Avenue, Suite 700
Go no farther than the Kathmandu Café and Grill for an authentic flavor of Nepal without having to trek all the way to the Mountains. This diner, located just across the street from The Barlow, is situated in an ancient railroad car, which creates a pleasant environment and reflects the traveler attitude. It’s also a good place for travelers to stop on their route to Bodega Bay or Armstrong Woods.
Their well seasoned momos transport you to Kathmandu. These authentic steamed dumplings are produced everyday with fresh dough. There are no store-bought wrappers here. With its lovely tastes of nutty lentil, butter, and cumin, the dal was similarly genuine.
Dheeraj Rai, the owner and manager, emphasized that all of their components are organic, fulfilling Sebastopol’s high demand for nutritious meals. Similarly, all of their take-out packaging is biodegradable. Rai emphasized that sustainability and environmental awareness are part of their basic values. He gets his culinary inspiration from traditional Nepalese flavors, as well as Portuguese and Indian flavors.
Organic Chicken Tikka Masala was delicious. A spicy yogurt marinade tenderizes the chicken breast, which is then barbequed on skewers and put in a delectable sauce of cream, garlic, ginger, cumin, garam masala, and paprika. Please keep in mind that Kathmandu Café and Grills’ default setting is moderate, and they are glad to boost the heat and spice to your liking. Just ask.
Tandoori Chicken was another hit. Its marinade, which this time included yogurt, lemon, ginger, cumin, turmeric, paprika, and cayenne pepper, guaranteed that each flavorful mouthful was moist. And it’s brilliant red. With its creamy, delicious taste, a chilled mango lassi drink was the perfect foil.
The Kathmandu Café and Grill serves delicious, genuine Nepalese cuisine. When you do, you will be supporting a family-owned small business restaurant in Sebastopol that incorporates a climate-conscious, environmental attitude into its operations.
The Distillery Spirit Works
707-634-47936790 McKinley Street, Suite 100
Spirit Works, a first-class artisan distillery, is among The Barlow’s various restaurants and stores. Ashby and Timo Marshall run the distillery, which was selected Distillery of the Year by the American Distilling Institute in July 2020. Ashby has an encyclopedic knowledge of everything and enjoys hosting. (Disclaimer: these are former colleagues from a previous job.)
This beautiful tasting area reflects the attention they put into this whole enterprise. Large wooden tasting bars, a library of bottles covering the walls, and a wide window looking into the gleaming distillery create an enticing atmosphere. They created an experience that is both enjoyable and informative, emphasizing openness in their approach.
Taste a flight of their handcrafted spirits. The vodka is only distilled once, which maximizes its full taste and smoothness. The gin has a strong juniper flavor, as well as coriander and cardamom. Dried hibiscus blossoms provide a delicate cranberry flavor. They experimented with 26 different recipes before landing on their ultimate one. I’d never had barrel-aged gin before, but I can understand why it’s a popular component to any mixed cocktail.
The initial whiskey was a pure red wheat, un-malted whiskey with flavors of toasted coconut and vanilla. It has been matured in full-size New American oak barrels for nearly four years. The rye whiskey was peppery and flavorful, with tobacco and walnut overtones. It is brewed using 70% rye and 30% malted barley.
Sloe gin has a sour flavor that gets you right in the nose. This is a recipe from Timos’ family in England. Spirit Works is the only distillery in the United States that macerates and manually presses sloe berries into a delectable gin. Each container contains two pounds of berries, allowing the taste to shine through; only organic cane sugar is used.
Therefore, if the spirit moves you, go to Spirit Works, a one-of-a-kind distillery in Sebastopol.
Phone: +1-707-827-36076948 Sebastopol Avenue
Ramen Gaijin is another lovely restaurant in Sebastopol that I strongly suggest. When you enter, there is a bar area to your left with plenty of windows and a great Japanese-style Izakaya pub to your right with a fantastic vibe, exposed brick walls, and an open kitchen.
I had the Kara Age fried chicken, which consisted of soft, succulent chicken portions deep-fried in a light, crunchy batter. They arrived sizzling hot and spicy, with a miso-ranch dipping sauce.
The Spicy Tan-Tanmen Ramen was really delicious. Fresh Sapporo noodles were served in a deep and fragrant broth with charred cabbage, ground pork, ginger, scallions, wood-ear mushrooms, and a tasty six-minute egg. The luscious fatty cha shu pig belly is a mouthful to bite into, a pleasant meaty heartiness cooked in a sweet soy and mirin sauce.
The remainder of the menu was appealing as wellsashimi, house-made pickles, donburi rice bowls, and a line-caught ahi poke that piqued my interest for a return visit. All of the seafood, meats, and veggies are sourced with care.
I also took ramen to go, which was wonderfully packed for the journey. The broth and the components were packaged separately, complete with instructions for optimal home preparation.
Owners and chefs Matthew Williams and Moishe Hahn-Schuman also own Khom Loi, a popular Thai restaurant in the neighborhood. They were closed for a short time, and although we didn’t get there for this article, it’s on our list of Sebastopol eateries you should try.
The Barlow, McKinley Street, +1-707-827-63736750
One of my favorite sushi restaurants is Sushi Kosho. The sushi is expertly prepared, and the fish selection extends beyond the typical variations. Chef Jake Rand takes pleasure in the excellent quality and sustainability of his foods, which are sourced from local, national, and international suppliers.
With his extensive understanding of both sushi and sake, Nicholas, one of their long-term waiters, enhances the whole experience.
He began with a smooth, silky sake, Niigata prefecture’s Junmai Ginjo, and a meal of their savory-spicy Blackened Edamame. This is a deadly combination.
The Japanese Eggplant appetizer was beautifully seasoned, cooked to perfection, and served with the lightest pure of trumpet mushrooma small slice of bliss on a fork.
The Yellowtail Tartare with Jalapeo was vibrant and flavorful. Red and yellow bell peppers and zucchini, finely chopped, added a nice crunch to the delicate slices of fish and pepper.
Nicholas expertly walked me through a menu of Nigiri Sushi, beginning with the Amberjack, a milder and tougher fish. A buttery pair of Hamachi Toro complemented a big glass of mineral-forward Bride of the Fox sake.
He described the Rosy Perch’s thorough de-scaling, dipping in water, and freezing procedure. It was then cut and quickly burned on the block, and it tasted fresh and supple. The uni, or sea urchin, topped it all off, fresh and creamy with a hint of sea salt.
There are a variety of appetizers, donburi bowls, and sushi rolls on the menu. Sushi Kosho tops my list of Sebastopol eateries for a light, protein-rich sushi supper.
+1-707-7998-6821 Laguna Park Way
If you like sweets, Patisserie Angelica is a must-try, and it’s only a few steps away from The Barlow. Walking through the doors of this award-winning, French-style bakery known for its excellent creations is a joy. They are open from 9 a.m. to 3 p.m. Tuesday through Saturday.
The chocolate cupcake with raspberry jam and buttercream icing was moist, rich, sweet, and deliciously chocolaty. Heaven.
Ideas for personalized cakes made me salivate at the prospect of a future customized order. Four-layer cakes are their speciality. Consider Tahitian Vanilla Bean Cake with raspberry jam, raspberries, and French-style buttercream, or White Cake studded with Organic Bittersweet Chocolate Chunks. They feature carefully selected components such as single-origin chocolate and natural food coloring.
Try this French bakery if you’re seeking for sweets among the finest Sebastopol restaurants.
Phone: +1-707-634-61428050 Bodega Avenue
Are you looking for a restaurant that is both sophisticated and modest, suitable for a leisurely day or evening with friends in West Sonoma County? The Gravenstein Grill is a fantastic option, located just off the road on Bodega Avenue and with plenty of parking. It is located on the grounds of the ancient French Garden.
Request a table on their magnificent front patio, a huge outdoor eating area surrounded by pergolas wrapped with grape vines. In the evenings, there is a musician. Executive Chef Bob Simontacchi, partners Brendan Parkhurst and Owen Barrett, and Chef de Cuisine Alejandro Garcia provide a wonderful eating and drinking experience. It’s a classic Northern California wine region hangout.
Gravenstein Restaurant has an incredibly magnificent, particularly crafted wine selection loaded with exceptional vintages from West Sonoma County, Napa County, and beyond. The local area produces some of the world’s best Pinot Noirs and Chardonnays.
Ben, our exceptional server, took us through the evening’s intricacies and was an able guide. To begin with, any Iron Horse sparkling wine is a delight.
With creamy dollops of local Double 8 Dairy Mozzarella and a Balsamic Reduction Drizzle, the Heirloom Tomato Salad eloquently presented these valued seasonal delicacy.
Delicate shredded flesh filled a Mini Rabbit Pie, which was paired with local cheeses, salty cherries, and a delectable port sauce.
Bronwyn Gauvin, their head bartender, was just named Sonoma County’s Bartender of the Year for 2020. The Chameleon, one of her trademark drinks, exploded from deep blue to vibrant purple in an instant as the cucumber tonic combined with the butterfly pea flower-infused gin.
Their Ahi Poke featured a unique touch, topped with a light avocado mousse and expertly sliced orange segments that complemented the smokiness of the sesame oil.
Pork Scallopini was served on a pile of creamed corn that had been sliced and shredded before being simmered cob in. The Seared Salmon skin had a perfect crisp and was paired with nutty, woodsy Idaho morels and goat cheese ravioli. Both were excellent.
And then there’s dessert. Their crisp and flaky Crostada filled with organic White Peaches, Marzipan, and Slivered Almonds, topped with Screamin Mimis vanilla ice cream coated with caramel. The crostada had a mild sweetness to it and was full of complimentary tastes. That was a perfect way to cap off this scrumptious trip.
Gravenstein Grill welcomes pets, as if you needed another reason to visit and spend time on the patio! The Gravenstein Grill is the place to go in Sebastopol for exquisite dining. It’s one of the greatest restaurants in Sebastopol for that.
Blue Ridge Restaurant
+1-707-222-50406770 McKinley St., Suite 150
The Blue Ridge Restaurant is a hidden treasure among Sebastopol eateries, serving farm-fresh American food with a southern twist. Chef Matthew DAmbrosi is a color and taste magician. Using Sonoma County vegetables as his palette, he is a brilliant, inventive chef who enjoys creating meals and putting them on the plate.
Blue Ridge Restaurant, located in one of The Barlow’s excellent locations, offers a large front terrace with a vibrant feel, ideal for a Northern California day. Every dish has been enhanced, with a degree of beauty, attention, and quality that will have you going back for more. They have their own smoker, and all of their meats are dry aged in-house. Their dry-aging chamber features a large window so you can see the meats and the procedure up close.
Chef Matthew began with an Ahi Tuna Tartare, which was served decoratively with Asian pear coulis (a thick puree) and spicy aioli that contrasted well with the richness of the ahi and avocado. Mint leaves break through. Large chunks of white and black prohibited rice adorned the meal.
Lime cordial, grapefruit, lime, and egg white are all ingredients. Cocktails and lemonades give you greater room to experiment. Yana Zork, the front of house manager, was a great tour guide. In a large glass, the Dragon Fruit Lemonade with Thyme struck a gorgeous pink rose. The Smoking Dove was a sophisticated cocktail that combined smokey mezcal with tequila, Pamplemousses, Aperol, and white pepper.
The creamy, fresh Italian Burrata was as appealing for its originality and color as it was for its flavor. It was like being served an amazing impressionist picture. Deep blueberry compote, golden Marcona almonds, smoky paprika oil, brilliant green dill, and beautiful wildflower flowers accompanied the rustic toast.
Lamb Cavatelli was served next. On a porcelain platter, shredded smoked lamb, fava beans, baby carrots, and pasta were heaped high, surrounded by a luscious burnt orange roasted carrot puree, and topped with pesto. Each nibble was a delicious slice of lamb extracted from a full leg that had been smoked for 24 hours. Divine.
I wasn’t sure how dessert could beat what had come before, but it held its own against the rest of the dinner. This Banana Split was cooked with bruled bananas, chocolate sauce, crispy toffee biscuit crumble, and a sharp contrast of brandied cherry cocoa nibs. And delicious banana ice cream from Screaming Mimis, the #1 local ice cream business, which can be found on the menus of many Sebastopol eateries.
Chef Matthew approaches cuisine with enthusiasm and a sense of humor. His family relocated from Marin County to Mexico when he was a child, and he learnt to cook at an early age. He’s now moved his interests to bustling West Sonoma. It’s a genuine tale from California.
Blue Ridge Restaurant in Sebastopol is a fantastic choice for a dinner of the finest quality and originality in a casual fine dining atmosphere. But, none of these 10 greatest Sebastopol eateries will disappoint.