This historic roadhouse and one-time stagecoach stop has been welcoming travelers from near and far for generations. Whether your journey has been long or short, you’ll find a warm welcome waiting for you at the Boonville Hotel.
An authentic farm to table experience, refined, fresh, and innovative, highlighting seasonal produce, herbs, and edible flowers, some of which are grown in the restaurant’s garden
Charmingly decorated in a comfortable, rustic-elegant style, the sunny dining room peeks into the open kitchen where chef Perry Hoffman works his magic. Hoffman, who spent childhood summers with family in Boonville, recently returned to his roots when he took the restaurant’s reins from his uncle, Johnny Schmitt, who was ready to retire after decades of managing the kitchen and the hotel.
In addition to his lofty culinary pedigree – grandparents Don and Sally Schmitt opened the French Laundry in the 1970s – Hoffman is the youngest chef to be awarded a Michelin star, for his work at the now shuttered Étoile restaurant at Domaine Chandon in Napa. At the Boonville Hotel, Hoffman gives diners an authentic farm to table experience, highlighting seasonal produce, herbs, and edible flowers, some of which are grown in the restaurant’s kitchen garden. These form the basis of every menu, with whatever is freshest being the inspiration for the dishes cooked that day. The cooking is refined, fresh, and innovative, bringing out the best in the locally sourced ingredients without being pretentious.
Starters might include sparkling fresh, sweet oysters with a classic mignonette on the side, followed by a salad of shaved cucumber with grilled nectarines and a dollop of local Pennyroyal Farms goat cheese, and perhaps Dungeness crab with citrus, sorrel, and sherry cream, or pasta with fiddlehead ferns and mushrooms with smoked crėme fraiche.
Anderson Valley is wine country, and the restaurant’s wine list includes carefully curated selections from neighboring vineyards, from sparkling to red to sweet dessert wines. There are a few international bottles as well, mostly from France and Italy. And if you’re not a wine drinker, never fear – there is an excellent range of local and local-ish beers available, in addition to cider from Hoffman’s family’s nearby Apple Farm.
During the warmer months, the patio and garden are an idyllic place to spend a balmy evening, surrounded by blooming flowers, under ancient trees or a rioting trumpet vined pergola. Whether you’re sitting inside or out, the table is yours for the evening to relax and immerse yourself in the delicious food, inviting atmosphere, and the beautiful surroundings.
Cooking classes are occasionally held on Saturdays, teaching participants how to make fresh pasta from scratch, successfully (and safely) forage for mushrooms, and other delicious culinary skills. Most classes include a lunch as well as taking your work home with you. Call the hotel for more information and pricing.
The restaurant is open on Thursday through Monday evenings for a prix fixe dinner, with seating in the romantic courtyard when it’s warm. Reservations usually end up being necessary Friday through Sunday nights.
The Boonville Hotel is located at 14050 Highway 128 in Boonville. Phone: (707) 895-2210 for reservations or to confirm hours.