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 w**e cellar reflects the area's celebrated appellations, featuring more than 600 Sonoma w**es 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 w**e manifests itself in his one-of-kind collection drawing from the private libraries and cellars of the area's w**emakers, including limited production w**es not available to anyone else, not even through private auctions.

Meet Jay Baptist, our Sous Chef.Jay’s story started in the dining room at Va de Vi Bistro in Walnut Creek, clearing tabl...
10/07/2026

Meet Jay Baptist, our Sous Chef.

Jay’s story started in the dining room at Va de Vi Bistro in Walnut Creek, clearing tables and watching the kitchen at every chance. One brave ask later, he was cooking two days a week and never looked back. That’s also where he met Chef Shane Mcanelly, who opened up new stations and a whole new level of curiosity.

When Shane opened Chalkboard in Healdsburg, Jay came north as lead line cook and fell for the town. Over eight years there, he rose to sous chef and then chef de cuisine, his first chance to put his own dishes on the menu. Time closer to family in the East Bay followed, cooking at commis restaurant in Oakland and returning to Va de Vi as sous chef, until Healdsburg called again.

Now Jay is back alongside Shane at Dry Creek Kitchen, cooking with Chef Chef Charlie Palmer and our team. Off the clock, look for him with his French bulldog or flipping through record store crates.

Welcome back to Healdsburg, Jay. 🤍

Mary’s Chicken Roulade is layered on top of Hopyard (Graton, CA) swiss chard, roasted sweet pepper, and Lino’s oyster mu...
10/04/2026

Mary’s Chicken Roulade is layered on top of Hopyard (Graton, CA) swiss chard, roasted sweet pepper, and Lino’s oyster mushroom, with pickled hot pepper alongside. The mole rojo gets poured table side, for the drama.

Now available on our three-course dinner menu nightly!

Holiday Tea is back, one of our favorite traditions of the season, and reservations launch today.Saturdays and Sundays, ...
10/02/2026

Holiday Tea is back, one of our favorite traditions of the season, and reservations launch today.

Saturdays and Sundays, December 5 through 20, from 1 to 2:30, with live piano and the halls fully decked. Six custom teas from Russian River Tea Company, savory bites like Avocado Deviled Egg and Queen’s Coronation Chicken Slider, a Brown Butter Gougère with smoked salmon mousse, and house-made scones, biscuits, and coffee cake.

$85 for tea and food, $98 with w**e or a holiday cocktail, $49 for kids under 12 with their own tea, c***r, and hot chocolate.

Link in bio to reserve.

Holiday Tea is back, one of our favorite traditions of the season, and reservations launch today.Saturdays and Sundays, ...
10/01/2026

Holiday Tea is back, one of our favorite traditions of the season, and reservations launch today.

Saturdays and Sundays, December 5-20, from 1 to 2:30, with live piano and the halls fully decked. Six custom teas from Russian River Tea Company, savory bites like Avocado Deviled Egg and Queen’s Coronation Chicken Slider, a Brown Butter Gougère with smoked salmon mousse, and house-made scones, biscuits, and coffee cake.

$85 for tea and food, $98 with w**e or a holiday cocktail, $49 for kids under 12 with their own tea, c***r, and hot chocolate.

Link in bio to reserve.☕️

Marinated Heirloom Tomato starts with tomatoes marinated until they take on the dressing themselves, then set over warm ...
09/29/2026

Marinated Heirloom Tomato starts with tomatoes marinated until they take on the dressing themselves, then set over warm fry bread with romesco sauce and basil labneh. Fresh basil, pickled pepper, and marcona almonds on top, finished with a drizzle of aged balsamic.

Now available on our menu nightly.

We’re teaming up with Ra Ra W**e Co., Ra Ra W**e Co., for October’s Once a Month at DCK, on Wednesday, October 14.W**ema...
09/28/2026

We’re teaming up with Ra Ra W**e Co., Ra Ra W**e Co., for October’s Once a Month at DCK, on Wednesday, October 14.

W**emaker Kara Groom, recently named North Coast W**emaker of the Year, makes low intervention, no oak w**es with a personality all their own, pét-nat included. Executive Chef Shane Mcanelly is building five courses around her bottles, from Dungeness crab to a duo of Liberty duck.

$150 per person plus tax and gratuity. Link in bio for tickets.

Kanpachi CrudoThis first course is built around thin sliced kanpachi, Seven Moons Farm grapes, radish, Brokaw avocado, a...
09/21/2026

Kanpachi Crudo

This first course is built around thin sliced kanpachi, Seven Moons Farm grapes, radish, Brokaw avocado, and Farmer Dave’s cucumber from Russian River Organics, finished with a grape aguachile.

Now available on our three-course tasting menu nightly!

09/08/2026

Big news, we made it onto the ballot for Best of Healdsburg 2026, in 10 categories too!

Voting is now open. Cast your vote for Dry Creek Kitchen in Best Restaurant, Best Romantic Restaurant, and Best Place to Dine Solo. Then vote for our team: Shane McAnelly, Shane Mcanelly, for Best Chef, Taylor Kelley, ♡taylor♡, for Best Pastry Chef, Courtney Pickart for Best Server, and Jon Macklem for Best Sommelier. Pigs & Pinot made the ballot too, for Best Food & W**e Event. Best Event Planner: (the one and only) Lindsay Rudell.

Cast your votes by Saturday, September 26th! This team pours everything into this restaurant every single night, and seeing them on this ballot means the world to us. Go team!

Vote here: https://www.healdsburgtribune.com/best-of-ballot/ #/gallery?group=553094

09/04/2026

Our Strawberry Mousse Cake starts with Russian River Organics strawberries, cake and mousse layered one at a time until each sets just enough to hold the next. Pastry Chef Taylor, ♡taylor♡, finishes it with a blueberry ganache, heavy cream and fresh blueberries steeped and strained until silky.

On the plate: a blueberry cremo, a blackberry lime gel of fresh lime juice and blackberry puree, and raspberry crispies, dehydrated fruit tossed in cocoa butter for crunch.

Available for a limited time on our dessert menu!

Next up for Once a Month at DCK: Russian River Organics x DCK, on Wednesday, September 16. 🥕🥬🥒Dave Pew farms three certi...
09/02/2026

Next up for Once a Month at DCK: Russian River Organics x DCK, on Wednesday, September 16. 🥕🥬🥒

Dave Pew farms three certified organic acres right here in Healdsburg, heirloom and specialty varieties we’ve been picking up all season. Chef Shane Mcanelly built four courses around what’s coming off his ground as summer turns to fall: gem lettuce, cucumber, melon, squash blossoms, strozzapreti, and salmon, finishing with fig and almond.

$83 per person, link in bio to reserve!

Address

317 Healdsburg Avenue
Healdsburg, CA
95448

Opening Hours

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

Telephone

+17074310330

Website

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