Drakes Sonoma Coast

The sound of the surf. The smell of the ocean. The fresh coastal breezes. You don’t have to travel halfway around the world to get off the grid. The Lodge at Bodega Bay offers a place to restore, rejuvenate and reconnect with those you love—whether it’s for a romantic getaway or to spend time with the family. Originally purchased in 1972 by the Alden family, it was once a small motor lodge perched on a bluff. In recent months, it’s been transformed and rebranded to The Lodge at Bodega Bay and the resort is celebrating its 50th anniversary. A part of Woodside Hotel Group, it’s a remote and elegant lodge, surrounded with Monterey Cypress trees with 83 guest rooms, along a rugged coastline with ocean views. “The Lodge invites guests to disconnect from the stresses of day-to-day life, while reconnecting with their mind, body and spirit,” says Andrea Murray, managing director. “Everything we offer—from the fresh, seasonal ingredients in our cuisine to our unique wellness programming—allows our guests to experience life in-tune with nature.”

The Lodge’s signature restaurant is Drakes Sonoma Coast and Chef Damon Jones came on board to join the culinary team in April. His goal was to create a menu that showcases local flavors and seasonal ingredients. So Alex and I ventured there on a Thursday evening and are seated at a table with an harbor view at 6:30.

Our server for the evening is Jose Barragan, who’s been with Woodside for five years. We begin with cocktails—Rye with Me—a refreshing concoction of rye whiskey, chili-anise syrup, orange bitters and soda water. As we sip our beverages, Barragan arrives with an amouse bouche, courtesy of Chef Damon, a savory, smoked local salmon cheesecake, served with crostini and garnished with fresh greens and a light drizzle of olive oil—it’s delicate bite with a lot of flavor. Next, we enjoyed the chilled Marin Miyagi Oysters for a taste of the ocean, served with a grilled lemon and a traditional champagne mignonette (a concoction of minced shallots, cracked pepper and vinegar). This is followed with the steamed Tomales Bay Manila Clams, served in a broth of Sonoma Chardonnay, butter, thin slices of garlic and herbs, as well as chorizo—a sensational and unexpected combination. If you’re dining with friends, the Valley Ford Cheese Board, is a great starter to share with a selection of cheeses, quince paste, mixed nuts and a chunk of honeycomb. If you bring the kids, this gives them an opportunity to experience some elevated tastes.

In between courses, we enjoy the view and count 35 boats in the harbor when Chef Damon stops tableside. “They’re staging to go salmon fishing,” he says, adding that salmon season officially begins at midnight. Originally from Oregon, Damon was named Chef of the Year by the Oregon Beef Council in 2019 for his outstanding culinary achievements, but he certainly knows how to showcase seafood and each dish includes a fresh element that I promise you’ll find yourself nibbling on at every chance. “I’m ingredient-driven, and new to California,” he says. “I have this appreciation for the level and quality of ingredients.” He mentions that he likes to mix things up on the menu frequently and loves showcasing the bounty of the county.

For entrees, we enjoy a variety of items. The special of the evening is black cod, perfectly cooked and served on a bed of toasted pine-nut butter and topped with one exquisite fried okra. In a word: Dynamite. We also enjoyed the Estero Gold Gnudi, a vegetarian dish that hits all the right notes. Gnudi (pronounced nu:di in Italian) are gnocchi-like dumplings made with local cheddar and ricotta cheese. A luscious, pillow-y pasta (unlike the denser, chewier gnocchi) this is a patron fave and a spectacular plate of food that includes caponata (a Sicilian dish of eggplant, olives and onions, seasoned with herbs), pesto and cherry tomatoes. If you tend to overlook vegetarian options, think again. This is a plate you don’t want to miss. For a hearty plate of food, try the Oak Ridge Farm beef tenderloin, topped with a sauce vert made with herbs sourced from the on-site garden, pickled onions and served with crisp fingerling potatoes.

For dessert, we enjoyed a selection of sweets from Pastry Chef Ben Golden. The Valley Ford Cheesecake is a light, fluffy confection like nothing I’ve ever experienced, thanks to a switch in ingredients to a fresh farmer’s cheese. If you love carrot cake, try Chef Ben’s take on this classic—a signature dish at Drakes. The Chocolate Pot de Crème is sweet nirvana, created with vanilla crème fraiche, local cherries and cacao nibs.

Whether you’re looking for a weekend getaway, or you’re planning a day along the coast, make a reservation at Drakes Sonoma Coast. Enjoy the inventive culinary creations of Chef Damon and team and rejuvenate your soul with a side of coastal vibes.

 

Drakes Sonoma Coast

The Lodge at Bodega Bay

One Bodega Bay, Calif. 94923

(707) 875-3525

lodgeatbodegabay.com

Wine/Beer/Cocktails

Entrees $29—$60