What are the opening hours?

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

Charlie Palmer's Dry Creek Kitchen

Name: Charlie Palmer's Dry Creek Kitchen
Address: 317 Healdsburg Avenue, Healdsburg, CA, 95448, US
Telephone: +17074310330
Price range: $$$
Rating: 4.7

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United States
Healdsburg, CA
Charlie Palmer's Dry Creek Kitchen

Progressive American cooking rooted in Sonoma County.
(690)

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.

07/31/2026

Meet Spirit Bar.

Tucked inside Hotel Healdsburg, steps from our dining room, Spirit Bar is a warm, low-lit lounge anchored by the fireplace and opening onto the Garden Courtyard. Twenty wines by the glass drawn from local appellations. A curated list of single-barrel scotches and whiskeys. Classic cocktails, small-batch spirits, and small and large plates from our kitchen!

Come in before dinner. Come back after. Stay for the fireplace, the garden, or the seasonal live jazz.

Happy hour Sun–Thu, 5:30–7pm. Live contemporary acoustic on Fridays, jazz on Saturdays. 🤍

07/29/2026

The colors on this dessert didn't come from a bottle.

Our Pastry Chef Taylor Kelley built this one from vanilla bean cake, strawberry mousse, and a blueberry ganache, blueberries steeped in heavy cream and blended with white chocolate. A blackberry lime gel finishes it. Every pink, every purple, every soft violet came from the fruit itself.

No food dye, no shortcuts.

Just berries, doing what berries do best. 🤍

07/24/2026

Our new Seared Dayboat Scallops arrive one to a plate, a single U10-sized scallop from Massachusetts, seared to medium rare, and the sauce underneath is the story.

XO is a Hong Kong condiment named after extra-old cognac. No cognac inside, the reference is a wink, a signal that the ingredients are the kind worth the wait!

Ours is built on fennel: dried shrimp, shallot, garlic, shiitake, ginger, miso, honey, and shio koji, slow-cooked in oil until every spoonful lands with a quiet, deep umami.

Around the scallop: charred and raw snap peas, stone fruit for brightness, shiso labneh (Greek yogurt strained through cheesecloth and folded with shiso oil), pickled fennel, and crispy rice cracker shards for the crunch.

One scallop, a dozen quiet flavors, and a sauce with a long story.

07/22/2026

The Healdsburg Tribune Best of Healdsburg 2026 ballot is open!

Shane Mcanelly for Best Chef. Taylor Kelley () for Best Pastry Chef. Jon Macklem for Best Sommelier. Courtney Pichart for Best Server. And Dry Creek Kitchen for Best Restaurant, Best Romantic Restaurant, and Best Dog Friendly Restaurant.

Nominations are open through August 2nd. A quick vote at the link below helps get our team to the final round.

Show our team some love! 🤍

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

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!

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.

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.

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.🍝

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 🤍

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

https://drycreekkitchen.com/

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