After a wonderful morning of wine blending at Ravenswood Winery, the #Trafalgar2012 group hopped in the coach and headed into downtown Sonoma for lunch at El Dorado Kitchen.
It was another facet of Northern California guided vacation that I experienced with the amazing Trafalgar team – the total satisfaction of my inner foodie, okay who am I kidding…it’s both inner and outer with me! The restaurants are carefully selected and vetted and they definitely don’t disappoint!
El Dorado Kitchen, on the main square in Sonoma and part of the El Dorado Hotel, is presided over by chef Armando Navarro, a man with an impressive culinary resume, this restaurant not only pleases the eye with beautiful design work (including reclaimed wood from a Vermont bridge) but completely satisfies the palette.
Our group was famished and dare I say a little tipsy since our wine blending and tasting had begun in the late morning and we quickly made our menu selections. First up for me was a warm wild mushroom tart with goat cheese and arugula which are two of my favorites.
I followed this up with a hearty steak salad with mixed greens, pickled vegetables and taro root crisps with a cilantro-lime vinaigrette. I am not big on salads, but this one was “meaty” enough.
My dining companion and friend, Andi Perullo of My Beautiful Adventures is a vegetarian and she had the vegetable panini with eggplant, red bell pepper, arugula with mozzarella and goat cheeses and pesto – it smelled divine!
For dessert, I already shared the amazing banana crisp, but I can’t help throwing in the image again. This is my new favorite dessert, which is saying a lot for someone who loves chocolate!
A few others from our group also enjoyed the lemon pudding cake with fresh berries. I had a bite but couldn’t be swayed from the crisp!
El Dorado Kitchen is a really good spot for dining in Sonoma and I will definitely be back again!
Disclosure: I was a guest of Trafalgar for a tour in San Francisco and Napa. I was not required to write this post, nor am I being compensated for doing so. All opinions are 100% my own.