Chef Jacob Harth opens Bistro Lagniappe in Healdsburg, utilizing a wood-fired oven and highlighting seafood inspired by his Portland experience while emphasizing local produce. His approach focuses on sustainability, collaborating with local farmers, ranchers, and fishermen. Harth intends to create simple yet sophisticated dishes that showcase seasonal produce, employing diverse cooking techniques. The menu may include items like a Plate of early summer vegetables presented with various methods, demonstrating Harth’s commitment to quality and creativity in each dish.
"It's a produce-driven restaurant. It's the best product that's available right now, from our farmers, and also our ranchers and fishermen."
"There's going to be a plethora of techniques used to showcase the best of the season," he says.
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