Just one month into the new year, Charlie Palmer welcomed newly appointed Michael Lewis to the position of executive chef at Dry Creek Kitchen. The restaurant, with Lewis at the helm, reopens on Friday, February 5th for both takeout and outdoor dining on the spacious patio and adjacent Hotel Healdsburg grounds.
Lewis comes to the Healdsburg venue from The Lakehouse at Calistoga Ranch. The Pasadena, California native is a graduate of Le Cordon Bleu College of Culinary Arts, and also brings extensive experience from the busy Los Angeles food scene, including turns at Bestia, Herringbone and Cento Pasta Bar, as well as San Francisco’s Boulevard. Before heading to wine country, he was also chef and owner of Lewis Provisions, his private catering and bone broth company in L.A.
Like Palmer, Lewis is a firm believer in locally sourced ingredients and developing strong relationships with the farming community. Of his new role, he says, “Dry Creek Kitchen embodies heritage, community and growth, and the key, intangible ingredient—genuine hospitality. Chef Palmer and I want to continue to honor the loyal patronage of the Healdsburg community, as well as take them and the culinary experience we provide into the future.”
Palmer says, “Michael has absolute respect for the quality of ingredients we have access to here and brings with him the great partnerships he’s developed with our providers. We’ve worked together on a menu that reflects the best of the season and continues Dry Creek Kitchen’s tradition of exceptional dining, and I think our patrons will find it really exciting. I know we’re all eager to get back to work and I look forward to reopening our doors with Michael in the kitchen.”
The newly tailored menu features such regional specialties as Bodega Bay mussels, seared wild-caught Glory Bay salmon, and whole spiced glazed Liberty duck for two with all the trimmings. Top it off with dessert, including the always-in-season chocolate peanut butter bar.
Of course, in wine country no meal is really complete without a generous pour from Sonoma County’s finest vineyards—or a well-crafted cocktail. Dry Creek Kitchen’s Spirit Bar is open as well and will keep your glass full.
Dry Creek Kitchen offers a seasonal Dinner for Two To-Go menu featuring specialties such as 48-Hour Angus Short Rib and Herb Crusted Ora King Salmon, both served with family style salad and dessert for $90. The takeout menu also offers the popular DCK Smash Burger and Crispy fries.
Dry Creek Kitchen is open for dinner and takeout from 5:30 p.m. to 9 p.m. Sunday through Tuesday and from 5 p.m. to 9 p.m. Friday and Saturday. Spirit Bar is open for wine, cocktails and bites from 5:30 p.m. to 9 p.m. Sunday through Tuesday and from 5 p.m. to 9 p.m. Friday and Saturday, with Happy Hour from opening until 7 p.m.
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