Dinner grows
here.
Then it walks nine steps to the plate.
Raíz is a nine-course tasting room at the edge of a fourteen-acre farm in Healdsburg. The menu is written each Tuesday from whatever the rows give us — and rewritten by Friday when they give us something else.
We don't source ingredients. We grow the menu, then cook it.
Fourteen regenerative acres, no-till
Our beds are turned by chickens and cover crop, never a plow. We rotate two hundred and forty varieties across the season so the soil is never asked the same question twice. What's ready at 3pm is on the pass by 6.
- Compost closed-loop — every trim returns to the rows
- Dry-farmed tomatoes, zero irrigation since 2021
- Seed library shared with nine neighboring farms
One live fire, eight cooks, an open pass
The room is built around a single hearth of almond and oak. There are no heat lamps and no walk-in theatrics — just a counter where you watch the last sear before the plate reaches you. Reservations seat in two waves so the kitchen cooks for one room at a time.
Low-intervention wine, grown nearby
Forty-odd bottles, almost all of them from growers within an hour's drive who farm the way we do. The pairing flight follows the menu course for course; our sommelier will also happily pour you a single strange glass and tell you the whole story behind it.
Read the wine list
I have never been handed a menu that apologized for nothing. At Raíz the kitchen simply shows you what grew, and trusts you to be moved by it.
Find the gate at dusk. Dinner is the rest of the evening.
Reservations open the first of each month for the month ahead. The drive in is fifteen minutes of gravel and orchard — leave early, arrive slow.
Reserve on Tock- Wed – Thu
- 5:30 / 8:00
- Fri – Sat
- 5:00 / 8:30
- Sunday
- 4:30 only
- Mon – Tue
- on the farm
