Farmhouse Inn - Forestville

A must come and visit before they get their Michelin stars! Chef Craig Wilmer and fabulous team are amazing! Creative forward with delicious outcomes! A hidden gem you'll want to experience before it's too late and you can't get in! Cozy and welcoming ambiance and great staff! I can't say enough great things about the tasting menu and sommelier wine pairing is a magical experience traveling through all your senses and worldly touches. We loved it so much we booked two nights in a row to come and enjoy the menu, cuisine, and service!

Amazing night, chef Wilmer gave us faith again on high end cuisine. He is a magician in the kitchen. Each dish had amazing flavors, textures and senses. We love every ounce of it with a superb wine pairing. The staff was at the level of the cuisine. I highly recommend this experience. My wife and I are foodies, chef Wilmer deserves his Michelin stars hands down.

We loved this place when we were last in Sonoma, but other than the location, it 's unrecognizable. Here 's the highlights... great staff tho the chef is new (I read online later that their long time chef retired and this is their 3rd or so since? the old menu had dishes like 'rabbit, rabbit, rabbit ' but now its all vegetables and fish, Asian flavor profile super tiny portions (even for fine dining , focus on technique but not delivering a good dish or experience (the tomato dish, and there 's a fish dish where 2 ppl explained how amazing the technique is for cooking w the skin on, but then you 've got scales in your teeth for the rest of the night flavors are very acid forward...Lord did I pick the wrong night to not take acid blockers! one of the dishes was a dehydrated then rehydrated tomato, which itself was fine but impossible to eat bc you had to cut the thing w a fork and knife while inside a tiny bowl. Just trying to cut it, hacking thru the tomato destroyed all the pretty touches and it was all i could do to keep it from ending up all over the table or across the room. Mind you, we were in peak tomato season, beautiful heirloom tomatoes everywhere...not dehydrated rehydrated another dish was a lovely piece of albacore w peach and basil, but a horseradish sauce drowned the albacore and all the flavors of the dish the dessert was amazing, the somm was great, and I do think they genuinely wanted feedback, but I just think they need to somehow rename, rebrand or somehow let ppl know it 's been such a dramatic shift in the menu...I 'd expect vegetable forward dishes from a farmhouse, focusing on fresh, beautiful locally sourced simple ingredients, but not Asian inspired fish dishes super heavy on acid

WOW! I cannot overstate how amazing the meal prepared by Chef Craig and staff was. It was the greatest dining my wife and I have ever experienced, period. Truly an exceptional meal. Worth. Every. Penny. The service from front staff Jessica and Teresa, waiter Sam, and wine pairings via sommelier, Jared, were unparalleled. The atmosphere was romantic. We loved the meal and experience so much that we had to meet Chef Craig and the whole crew! They were fantastic. Next time we are in town, please save us a table for two!

Very Expensive Elite but a Very Good Restaurant, great ambiance n Service, at least 4 yrs ago, last time there.