In only its third year, Valette is already a Sonoma institution, reiterated by its vigorous response to last fall’s wildfires. The hyperlocal cuisine is matched by a list focused on Sonoma wines and the global bottlings that inspire the county’s winemakers.

From the Sommelier: “This is an exciting time for restaurants, wineries, craftsmen and artisans! There has been a revolution in the past couple years where we as a society are beginning to appreciate the art of the craft. People are willing to pay a couple extra bucks to have something that is handmade, made with passion and dedication, and this movement is spurring a whole new industry of high-quality products that are both good for our environment and built to last! At the heart of that is the cook, the winemaker, the farmer, the people that live to make others happy.” —Dustin Valette, Valette

Dish We Loved: Coriander-crusted Liberty duck breast with Valette Estate red vein sorrel, dried strawberry frangipane, roasted strawberries, Marcona almond salad

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