"Healdsburg in 2001 was a different place. Back then, a $25 steak felt like a splurge, and the sidewalks belonged to dusty boots and Carhartts, not Birkins or Blahniks. That was the year chef Charlie Palmer opened Dry Creek Kitchen, putting the agricultural outpost on the culinary map. Heirloom tomato salad and locally grown beets with goat cheese still felt novel - and Palmer's $25 charcoaled beef sirloin was the priciest item on the menu."
"Now, more than 20 years later, the two restaurants that once bookended Healdsburg's dining scene are tied together again, with Palmer at the helm of both menus. He brings along his signatures - Julia Child's boeuf bourguignon, duck confit - while keeping the old standbys like the HBG burger and fried chicken. Sometimes, what's old feels new all over again."
"In mid-December, Palmer and HBG owner Danya Richter unveiled a full refresh: a new menu and bar program, a brighter look and a reimagined outdoor space. It's just the latest in Palmer's flurry of projects - he's just opened Folia at the Appellation resort in Healdsburg, has his sights set on a similar venture in Petaluma and still keeps a hand in Dry Creek Kitchen, not to mention his restaurants in New York and Napa."
Healdsburg in 2001 had modest dining, where a $25 steak felt extravagant and sidewalks showed workwear rather than luxury brands. Chef Charlie Palmer opened Dry Creek Kitchen that year, introducing heirloom salads and a $25 charcoaled beef sirloin as a high-priced highlight. A block away Healdsburg Bar & Grill offered family meals with burgers for $7.25 and grilled salmon under $11, remaining an accessible option as higher-end restaurants arrived. Palmer now oversees both menus, preserving signature dishes and HBG favorites, and launched a mid-December refresh with a new menu, bar program, brighter decor, reimagined outdoor space, and Hugh Dyer running the kitchen.
Read at The Mercury News
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