"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."
"That same year, a more humble pub opened just a block away to a quieter reception. Healdsburg Bar & Grill, or HBG as it was quickly dubbed, became the place where locals could settle in with a beer and feed the whole family for less than $50. It wasn't McDonald's, but you could get a solid burger for $7.25 or grilled salmon for less than $11."
"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. What's new 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"
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. Chef Charlie Palmer opened Dry Creek Kitchen that year, showcasing heirloom tomato salad, locally grown beets with goat cheese, and a $25 charcoaled beef sirloin as the priciest menu item. That same year Healdsburg Bar & Grill opened, offering affordable family meals, burgers for $7.25 and grilled salmon under $11. Douglas Keane and Nick Peyton ran HBG from 2008 to 2024. Palmer now oversees both menus, keeps classics like burgers and fried chicken, and unveiled a refreshed menu, bar program, brighter look, and reimagined outdoor space.
Read at www.pressdemocrat.com
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