Our experience was absolutely incredible. Letisha helped setup the perfect itinerary a month before our stay and was spot on! She was fantastic to work with and made our stay special. Everyone on staff was professional and held their service to the highest standards. The property, rooms, and dining were top notch. I would recommend Farmhouse Inn to anyone.Make sure to utilize the free wine tastings you get as being a guest of Farmhouse inn. In addition, they will arrange a driver for dinners in Healdsburg so you can focus on the experience. Make sure to give a tip!
Service: 5
Erin G.
I had such an amazing experience here! The staff were amazing and the food experience was unbelievable! It was creative, well executed, not a single detail was spared or went unnoticed. The tasting experience went in so many exciting directions and the wine parings with it were unbelievable! The sauces were to die for, and everything was cooked to perfection! Everything was exceptionally sophisticated and well thought out. All the dishes were very technical and impressive. The chefs were amazing and always eager to talk about their process. The head chef really knows what he's doing and keeps a very organized and refined kitchen. I was so happy to hear that most of what they served was locally sourced or foraged, as a local it made the meal so special. I will definitely come back!
KarlF
The Merus wine dinner was amazing. The chef at the Farmhouse Trever Anderson menu was pure perfection. Every course was creation unto it's self. The dinner was without doubt the best we have had seen the departure of Steve Litke a few years back. And then there was the wine. !!!!
Justine Cook
Our favorite "staycation" spot!
Service: 5
Glenn Reynolds
We stopped in for breakfast but they were not serving. Google maps showed them as open.
Tom Jacobsmeyer
This was the most amazing restaurant experience I've ever had. 11 course dinner and every course was special. Service was excellent. The explanation of the plates was great. Formerly, a 1 Star Michelin restaurant (the chef moved on)... It should get that star back. Truly wonderful.Make no mistake... This is an expensive endeavor. It's a bit of a drive but worth it.Noteworthy details: Did not get a room, just had dinner in the restaurant.
Service: 5
Justin wilson
A must try for a visit to Sonoma. If heading to Russian River area, there is no better experience that The Farmhouse Inn.Rooms: Room was incredible, cozy with the Farmhouse feel but modern touches. Love the inside / outside fireplace to the deck, being in the forest in front of a vineyard, hard to be better.Food & drinks: The Fine dining experience is a MUST. Farmstead was excellent and so cozy. Breakfast was delicious and they have the cutest coffee mugs ever.
Service: 5
JamesM
The food was amazing. Innovative, multiple distinct tastes in each course. Very falvorful sauces. Perigord truffle on the dessert course was unconventional but really worked. We will be back!
Umala Mitchell-Palley
I haven't stayed at the Inn yet. But I was given the best customer service and help for an event I wanted to throw here.Heidi and the staff here really went out of their way to make sure I could do my event here and wanted to make sure all the details I cared about were included. Thank you Heidi and Farmhouse Inn staff!!
Service: 5
Daniel C.
Nice place , nice outdoor dining right in the river, excellent Italian grinder sando.
My husband and I went here for my birthday dinner. It was absolutely incredible. The sommelier & the servers were engaging, friendly, and knowledgeable. Each of the dishes were so delicious and paired well with the wines. I couldn't pick a favorite, all of them were! They gifted me a signed menu for my birthday. We felt so special. It was intimate and romantic as well.
MelC
My husband and I went here for my birthday dinner. It was absolutely incredible. The sommelier & the servers were engaging, friendly, and knowledgeable. Each of the dishes were so delicious and paired well with the wines. I couldn't pick a favorite, all of them were! They gifted me a signed menu for my birthday. We felt so special. It was intimate and romantic as well.
Jason Hoang
Craig Wilmer’s Gestalt of Food:Chef Craig Wilmer has managed to execute artistic GESTALT in his food creations. Beginning with the single crab leg bathed in vinegar infused with 35+ flavors and aromas. The simplicity of the crab leg and vinegar triggers memories of catching and cooking fresh Dungeness crab along the Oregon coast as a child. However, the incredible complexity of the vinegar carries the experience well past simple nostalgia and into the realm of "reification." Where the various hints of peppercorns and herbs infused within the vinegar form a stage of airiness in the mouth. A cloud of heightened perception upon which the texture and sweetness of the crab leg can play.Next was the cauliflower creamed, caviar topped, oysters on the half shell. Where the cauliflower's vegetal cream created a pillow upon which the briny flavors of the caviar and oyster could rest, as the earthy flavor of the cauliflower blends with the nutty undertones. As they cross back and forth in the palate, become aware of Chef Craig Wilmer playing with the multistable nature of gestaltism in your food. The man is a chef and Psychologist Philosopher combined.The Roe Tartare was perhaps more traditional and offered a break from the culinary equivalent of being cranked up the first hill of a roller coaster, and dropping down the other side. I love fresh fish roe, and the briny, nutty flavors were right up my alley. Here Chef Wilmer is letting you sample the raw ingredients as a nod to the freshness and perfection of his ingredients procurement and supply chain.Next was the fish ball soup, where most of you will begin your own culinary journey with The Farmhouse Inn. The Soup henceforth referred to as a proper noun, immediately transported my tongue to the night market in Taiwan, to the 100-year-old soup stall run by generations of a single family. With the strong kick of white pepper, the fish balls deceptively hide mostly Dungeness crab within, so the texture is equally as delicate, with the flavor of The Soup also being a very clear seafood broth. I feel as I must stress the clarity of flavor in The Soup. The celery oil dropped on top brought as much visual play as it did flavor. In The Soup was the gestalt property of invariance, whereby all flavors point to the source of all the ingredients consumed thus far, the Ocean itself brought forth as a statement.Shima Aji and Beets -- The platter upon which the Shima Aji and seaweed was presented was stunning! Atop a bed of flavored foam sat a crunchy fried seaweed. Upon breaking it and mixing it within the foam our party discovered small beetroot squares and Shima Aji. The beet's sweetness paired well with the Shima Aji.Barfin Flounder with Rare Citrus -- Here Chef Wilmer is playfully recreating the individual scales of the fish with handmade replica scales, but fully edible. The fish was perfectly cooked, and the sauce it rested in was well worth scooping up with the bread that was provided mid-meal.Abalone Shell -- This was the visual masterpiece of the meal. A crispy edible abalone shell created from the magic of Chef Wilmer's kitchen adorning two perfectly cooked pieces of abalone, of course, topped with caviar sitting on a bed of a vegetable that I forgot the name of.There is much more, like the Squab which arrived on an aromatic bed of smoked rosemary and house-made hoisin sauce, or the wagyu beef strip grilled to perfection paired with an ultra-thin daikon ribbon embossed with flowers.To finish off the culinary symphony/concerto, pastry chef Amanda Hoang's Apple Mooncake is a twist on an apple pie, with a nod to her Taiwanese heritage in shaping the apple treat into a mooncake. The flavor is reminiscent of an apple fritter combined with a churro but with the buttery flakiness of French puff pastries. It is paired with a caramel sauce and Vanilla Bean ice cream on a bed of toffee and toasted nibs.In summary, the sum of the parts was far beyond the parts themselves and formed a greater experience that I will not forget for a long time.
Service: 5
Dana Gray, GRAY GROUP REAL ESTATE
This is an absolutely dreamy place! The service and amenities are fantastic! They make your stay so easy and really roll out the red carpet for you. Can't wait to come back!
Service: 5
GloriaA
My daughter & I celebrated her birthday and from the time we walked in until the time we walked out, we were treated like royalty! The food, wine and service were impeccable. What a TREAT! The Chef came out to our table and we even met the owner.
Our experience was absolutely incredible. Letisha helped setup the perfect itinerary a month before our stay and was spot on! She was fantastic to work with and made our stay special. Everyone on staff was professional and held their service to the highest standards. The property, rooms, and dining were top notch. I would recommend Farmhouse Inn to anyone.Make sure to utilize the free wine tastings you get as being a guest of Farmhouse inn. In addition, they will arrange a driver for dinners in Healdsburg so you can focus on the experience. Make sure to give a tip!
Service: 5
I had such an amazing experience here! The staff were amazing and the food experience was unbelievable! It was creative, well executed, not a single detail was spared or went unnoticed. The tasting experience went in so many exciting directions and the wine parings with it were unbelievable! The sauces were to die for, and everything was cooked to perfection! Everything was exceptionally sophisticated and well thought out. All the dishes were very technical and impressive. The chefs were amazing and always eager to talk about their process. The head chef really knows what he's doing and keeps a very organized and refined kitchen. I was so happy to hear that most of what they served was locally sourced or foraged, as a local it made the meal so special. I will definitely come back!
The Merus wine dinner was amazing. The chef at the Farmhouse Trever Anderson menu was pure perfection. Every course was creation unto it's self. The dinner was without doubt the best we have had seen the departure of Steve Litke a few years back. And then there was the wine. !!!!
Our favorite "staycation" spot!
Service: 5
We stopped in for breakfast but they were not serving. Google maps showed them as open.
This was the most amazing restaurant experience I've ever had. 11 course dinner and every course was special. Service was excellent. The explanation of the plates was great. Formerly, a 1 Star Michelin restaurant (the chef moved on)... It should get that star back. Truly wonderful.Make no mistake... This is an expensive endeavor. It's a bit of a drive but worth it.Noteworthy details: Did not get a room, just had dinner in the restaurant.
Service: 5
A must try for a visit to Sonoma. If heading to Russian River area, there is no better experience that The Farmhouse Inn.Rooms: Room was incredible, cozy with the Farmhouse feel but modern touches. Love the inside / outside fireplace to the deck, being in the forest in front of a vineyard, hard to be better.Food & drinks: The Fine dining experience is a MUST. Farmstead was excellent and so cozy. Breakfast was delicious and they have the cutest coffee mugs ever.
Service: 5
The food was amazing. Innovative, multiple distinct tastes in each course. Very falvorful sauces. Perigord truffle on the dessert course was unconventional but really worked. We will be back!
I haven't stayed at the Inn yet. But I was given the best customer service and help for an event I wanted to throw here.Heidi and the staff here really went out of their way to make sure I could do my event here and wanted to make sure all the details I cared about were included. Thank you Heidi and Farmhouse Inn staff!!
Service: 5
Nice place , nice outdoor dining right in the river, excellent Italian grinder sando.
Restaurantji Recommends
My husband and I went here for my birthday dinner. It was absolutely incredible. The sommelier & the servers were engaging, friendly, and knowledgeable. Each of the dishes were so delicious and paired well with the wines. I couldn't pick a favorite, all of them were! They gifted me a signed menu for my birthday. We felt so special. It was intimate and romantic as well.
My husband and I went here for my birthday dinner. It was absolutely incredible. The sommelier & the servers were engaging, friendly, and knowledgeable. Each of the dishes were so delicious and paired well with the wines. I couldn't pick a favorite, all of them were! They gifted me a signed menu for my birthday. We felt so special. It was intimate and romantic as well.
Craig Wilmer’s Gestalt of Food:Chef Craig Wilmer has managed to execute artistic GESTALT in his food creations. Beginning with the single crab leg bathed in vinegar infused with 35+ flavors and aromas. The simplicity of the crab leg and vinegar triggers memories of catching and cooking fresh Dungeness crab along the Oregon coast as a child. However, the incredible complexity of the vinegar carries the experience well past simple nostalgia and into the realm of "reification." Where the various hints of peppercorns and herbs infused within the vinegar form a stage of airiness in the mouth. A cloud of heightened perception upon which the texture and sweetness of the crab leg can play.Next was the cauliflower creamed, caviar topped, oysters on the half shell. Where the cauliflower's vegetal cream created a pillow upon which the briny flavors of the caviar and oyster could rest, as the earthy flavor of the cauliflower blends with the nutty undertones. As they cross back and forth in the palate, become aware of Chef Craig Wilmer playing with the multistable nature of gestaltism in your food. The man is a chef and Psychologist Philosopher combined.The Roe Tartare was perhaps more traditional and offered a break from the culinary equivalent of being cranked up the first hill of a roller coaster, and dropping down the other side. I love fresh fish roe, and the briny, nutty flavors were right up my alley. Here Chef Wilmer is letting you sample the raw ingredients as a nod to the freshness and perfection of his ingredients procurement and supply chain.Next was the fish ball soup, where most of you will begin your own culinary journey with The Farmhouse Inn. The Soup henceforth referred to as a proper noun, immediately transported my tongue to the night market in Taiwan, to the 100-year-old soup stall run by generations of a single family. With the strong kick of white pepper, the fish balls deceptively hide mostly Dungeness crab within, so the texture is equally as delicate, with the flavor of The Soup also being a very clear seafood broth. I feel as I must stress the clarity of flavor in The Soup. The celery oil dropped on top brought as much visual play as it did flavor. In The Soup was the gestalt property of invariance, whereby all flavors point to the source of all the ingredients consumed thus far, the Ocean itself brought forth as a statement.Shima Aji and Beets -- The platter upon which the Shima Aji and seaweed was presented was stunning! Atop a bed of flavored foam sat a crunchy fried seaweed. Upon breaking it and mixing it within the foam our party discovered small beetroot squares and Shima Aji. The beet's sweetness paired well with the Shima Aji.Barfin Flounder with Rare Citrus -- Here Chef Wilmer is playfully recreating the individual scales of the fish with handmade replica scales, but fully edible. The fish was perfectly cooked, and the sauce it rested in was well worth scooping up with the bread that was provided mid-meal.Abalone Shell -- This was the visual masterpiece of the meal. A crispy edible abalone shell created from the magic of Chef Wilmer's kitchen adorning two perfectly cooked pieces of abalone, of course, topped with caviar sitting on a bed of a vegetable that I forgot the name of.There is much more, like the Squab which arrived on an aromatic bed of smoked rosemary and house-made hoisin sauce, or the wagyu beef strip grilled to perfection paired with an ultra-thin daikon ribbon embossed with flowers.To finish off the culinary symphony/concerto, pastry chef Amanda Hoang's Apple Mooncake is a twist on an apple pie, with a nod to her Taiwanese heritage in shaping the apple treat into a mooncake. The flavor is reminiscent of an apple fritter combined with a churro but with the buttery flakiness of French puff pastries. It is paired with a caramel sauce and Vanilla Bean ice cream on a bed of toffee and toasted nibs.In summary, the sum of the parts was far beyond the parts themselves and formed a greater experience that I will not forget for a long time.
Service: 5
This is an absolutely dreamy place! The service and amenities are fantastic! They make your stay so easy and really roll out the red carpet for you. Can't wait to come back!
Service: 5
My daughter & I celebrated her birthday and from the time we walked in until the time we walked out, we were treated like royalty! The food, wine and service were impeccable. What a TREAT! The Chef came out to our table and we even met the owner.