New American Restaurants near Geyserville, CA

“Catelli’s is one of our favorite places to go. The food , the people and the environment are all the best! We love it ❤️“

“Thank you so much. we loved both the food and the service.“

“We had a great prix fixe meal of 3 courses but the also offer 5 courses. No bad selections except for the cauliflower steak. I don’t think that is worth a steak or shrimp pasta but that is my opinion. Outdoor dining is available and they have heaters by the wall of sliding windows that open up totally he outside. Awesome deserts. I had the cookie butter cheesecake. I died and went to heaven.“

“Top notch and the perfect setting for a getaway.“

“I have no words. I have to say this was the best meal of my entire life. It was flawless from beginning to end. I feel crazy saying this but I feel like they could actually charge more. It’s that good. Michelin describes the three starts as “Exceptional cuisine, worth a special journey.” And SingleThread knocks that out of the park. Unreal!“

“Valette is the kind of restaurant that reminds you why dining out is an experience, not just a meal. The Day Boat Scallops en Croûte is an absolute showstopper—encased in a delicate, golden pastry, it arrives at the table with a dramatic tableside pour of velvety sauce. The result? A perfect balance of buttery richness and ocean-fresh sweetness. Another amazing is the Sashimi Grade Hawaiian Ahi Poke Style. This is not your ordinary poki as it is made with 24 Month Barrel Aged Soy. The level of freshness of the fish truly comes through as the flavors blend perfectly with the crisp avocado. It is a fine line when adding a flash fried avocado to a dish that’s usually served cold. Vallete executes it perfectly! For the main course, the Dry-Aged Duck is a must-try. Crispy skin, succulent meat, and a medley of locally sourced seasonal veggies. Dessert is not an afterthought here. Strongly Suggest even if we do not have room at the end we always order the ItsNotA ‘Snickers Bar’ Deux. Service is impeccable—attentive without being intrusive, and the staff exudes genuine passion for the food and wine they serve. We love the whole team but especially Aaron-Jake-Sean-Isaac are amazing !?!?“

“I had a large party that fluctuated in size, and the staff was able to work with me and accommodate me down to the last moment. The food was incredible, the rooms were gorgeous, and I highly recommend this place to visitors and natives of sonoma County alike.“

“I’m making a special trip from Illinois just to eat here. Gonna revolve our Vacation around the area. Looking forward to coming“

“It was a beautiful day, and to be able to enjoy perfect cocktails, champagne, and delicious food. I really could not have asked for anything more. Nick was professional, friendly, and very helpful with questions we had about the menu and the local area.“

“Incredibly fresh raw oysters. The view is amazing. The wait staff is kind & attentive. The manager really cares about his customers. I highly recommend this restaurant.“

“Geweldige burgers! De bediening is ook heel aardig en de sfeer is helemaal top. Wij hebben hier zo ontzettend lekker gegeten! De kwaliteit van het vlees is buitengewoon en er wordt alleen gebruik gemaakt van verse producten. Wij waren op doorrit maar hebben geen spijt van deze stop.“

“we all had the steak frites ribeye. was delicious and our server Lauren was perfect outside patio was Devine!! can't wait to come back!!!!“

“Food and service was excellent!“

“This was our first time dining at Barndiva in this newer format. The original Barndiva used to be my favorite restaurant and I have missed it greatly. I'm still not sure why they switched from the pretty side of the restaurant to the current side. The outside garden is very nice, much nicer than sitting inside. The food was very good with the fresh peach croustade being outstanding! The menu is a bit limited so if you have any dietary restrictions or are a picky eater, I would definitely check it before you go. It was a wonderful evening and we will definitely be back, hopefully while they're still making the peach croustade!“