Charlie Palmer's Dry Creek Kitchen

Charlie Palmer's Dry Creek Kitchen Progressive American cooking rooted in Sonoma County.
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If this country has a culinary cradle, it's in Northern Sonoma, where the fruits of local labor—from outstanding produce to handcrafted cheese—have never been on a plane. Drawing upon regional ingredients is a superior way to eat and one can taste the freshness in Executive Chef Shane McAnelly’s Dry Creek Kitchen specialties. Dry Creek Kitchen's wine cellar reflects the area's celebrated appellati

ons, featuring more than 600 Sonoma wines with vintages ranging from 1985 to 2007 and a particular emphasis on Pinot Noir and Chardonnay as well as Cabernet Sauvignon and Meritage Blends. Palmer's long-standing commitment to wine manifests itself in his one-of-kind collection drawing from the private libraries and cellars of the area's winemakers, including limited production wines not available to anyone else, not even through private auctions.

Purple Rain, from Bar Chef Jess.Plum and pluot shrub (a pluot is a cross between a plum and apricot), allspice, sparklin...
07/16/2026

Purple Rain, from Bar Chef Jess.

Plum and pluot shrub (a pluot is a cross between a plum and apricot), allspice, sparkling water. Bright, a little spiced, and it drinks like something you'd order twice.

At the bar now!

Sixteen years ago, two friends (a chef and a winemaker) decided that one of California’s great grapes deserved a weekend...
06/01/2026

Sixteen years ago, two friends (a chef and a winemaker) decided that one of California’s great grapes deserved a weekend of its own. And that the people pouring into it could quietly do a lot of good while they were at it.

On Saturday, August 22, Project Zin returns, co-hosted by Chef Charlie Palmer and Winemaker Clay Mauritson, with the signature evening at Appellation Healdsburg. Sought-after Zinfandels. Food from our team at Dry Creek Kitchen, the team at Folia Bar & Kitchen, and a roster of top Sonoma County chefs. Every dollar to the Down Syndrome Connection of the Bay Area.

Mark the calendar. Tickets and lodging packages go live Wednesday, June 10 at 11 AM PT.

In case you haven’t met him yet, this is Jon.You’ve probably seen him moving through the dining room, talking through th...
05/27/2026

In case you haven’t met him yet, this is Jon.

You’ve probably seen him moving through the dining room, talking through the wine list with a guest, or quietly making sure your night feels exactly the way it should. He’s our General Manager, and the steady hand behind a lot of what makes Dry Creek Kitchen, feel like Dry Creek Kitchen.

Nebraska-raised, Midwest at heart, and obsessed (in the best way) with Sonoma County wine. If you ever want to know what to pour with what you’re eating, ask him. That’s his favorite question.

Say hi next time you’re in. He’ll remember you.

Once a month at DCK, we hand the night over to a winemaker or collaborator we love. On Wednesday, June 17, that’s Peter ...
05/20/2026

Once a month at DCK, we hand the night over to a winemaker or collaborator we love. On Wednesday, June 17, that’s Peter Michael Winery.

From the Sonoma mountains in Knights Valley come some of California’s most quietly revered wines, small-lot Cabernets, layered Chardonnays, and a Sauvignon Blanc made for slow summer evenings.

Chef Shane McAnelly is plating five courses to meet them where they live: Hog Island oysters with caviar, seared scallop with corn pudding, squash blossom-wrapped Bellwether ricotta gnudi, Liberty duck, and Wagyu rib cap finished over Japanese binchotan.

Bar Chef Jess closes with a Modern Grasshopper. Because of course she does.

$350 per person, plus tax and gratuity.

🎟️ Tickets at the link in bio.

05/13/2026

That brown butter moment.

Beet agnolotti filled with roasted beets, thyme, ricotta, and parmesan. The sauce starts simple: brown butter foaming in the pan, lemon juice cutting through the richness, poppy seed adding texture. Finished with aged balsamic and scallion.

Available nightly on our Pasta Tasting Menu.🍝

Today, while many of you are celebrating the moms in your life, four of ours will be quietly doing the work that makes y...
05/10/2026

Today, while many of you are celebrating the moms in your life, four of ours will be quietly doing the work that makes your celebration possible.

Mari, Odalis, Rosa, and Maria are the BOH prep chefs who set the foundation of every plate that leaves Dry Creek Kitchen. Long before service starts, they’re slicing, breaking down, building the small acts of care the rest of the menu rests on. They’re moms. And today, they’re feeding yours.

Thank you, ladies. Today, and every day.

Happy Mother’s Day from all of us at Dry Creek Kitchen 🤍

Our English Pea Panna Cotta is the kind of dish that makes you slow down, and enjoy each bite a little extra.Silky, herb...
05/08/2026

Our English Pea Panna Cotta is the kind of dish that makes you slow down, and enjoy each bite a little extra.

Silky, herbaceous, threaded with sweet Dungeness crab, brightened with lemon verbena, finished with the gentle tang of buttermilk. We’re pouring it alongside the 2022 Limestone Sauvignon Blanc from Dry Creek Valley, a wine that loves green things and knows it.

You’ll only find it one place: our six-course tasting menu, available nightly. One dish, made just for this experience, surrounded by the dishes that have made Dry Creek Kitchen what it is.

Reservations at the link in bio.

A morning visit to with Executive Chef Shane and Farmer Dave. A Healdsburg farm Dave has been growing for twelve years,...
05/07/2026

A morning visit to with Executive Chef Shane and Farmer Dave.

A Healdsburg farm Dave has been growing for twelve years, and one our team has leaned on for the menu time and again.

Stay tuned for what lands on the plate this week. Chef has strawberries, escarole, breakfast radishes, kale, thyme, and spring mix coming in for service!

It started with a basket of Meyer lemons from Charlie’s garden.Pastry Chef Taylor took them, kept the soul of a classic ...
05/05/2026

It started with a basket of Meyer lemons from Charlie’s garden.

Pastry Chef Taylor took them, kept the soul of a classic lemon meringue, and built something a little more elevated.

Toasted meringue for that familiar warmth. Passion fruit and blueberry coulis for color and brightness. Microflowers, because dessert should be beautiful before it’s anything else.

A simple idea, made with care, plated like a small celebration.

05/01/2026

Let us reintroduce ourselves.

Dry Creek Kitchen. Founded in 2001 by , we were Healdsburg’s first Michelin-starred restaurant and we’ve spent 25 years proving that fine dining can be rooted in place.

The world’s largest collection of Sonoma County wines. Ingredients from farms you can visit. Pasta made in-house every morning. Progressive American cooking that honors where we are.

Now, with Executive Chef at the helm, we’re building on that foundation.

This is DCK. This is Sonoma County cooking.

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Address

317 Healdsburg Avenue
Healdsburg, CA
95448

Opening Hours

Wednesday 5:30pm - 9pm
Thursday 5:30pm - 9pm
Friday 5pm - 9pm
Saturday 5pm - 9pm
Sunday 5:30pm - 9pm

Telephone

+17074310330

Website

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