#Easy rider petaluma plus#
#Easy rider petaluma mac#

#Easy rider petaluma mac#

Southern Fried Chicken Dinner, $29: Joy, elation and clapping were in order when this impressively giant dish of fried chicken, beautifully browned mac and cheese, collard greens, and a gravy boat (no joke) came to the table. It’s luxurious, airy, and a great foil for heavy dishes. This version is equally impressive, though it includes far more greens, an impossibly light lemon dressing, apples, fennel and pecans.

Smoked Trout and Baby Lettuce, $17: My favorite trout salad in the world is at Blue Ridge Kitchen in Sebastopol and Sliced Salad with Smoked Pink Trout.

#Easy rider petaluma plus#

The addition of Old Bay Seasoning Plus Remoulade and Pepper Coulis may be overpowering, but may only enhance instead. Low Country Crab Cake, $19: Blue Crab has a far more delicate flavor than Dungeness, and it shows in these well-crafted cakes. Strawberry jam with a tinge of jalapeo kicks up the flavor like a champ. must-orderīacon and Cheddar Hushpuppies, $12: Warm, crunchy, and just the right amount of cornmeal with its barely-there cheese and chunks of bacon. It all works out brilliantly, if not always perfectly, with heart and soul and the right things at the right time. That’s a gut-busting amount of food for less than $200. We tried four appetizers, two desserts, one salad, and three entrees, all costing $193 before tax, tip, and a $12 “living veg” fee. Mixed drinks are $13 and well worth the price. Portions are hearty, almost surprisingly for the price, but Rogers said he wants guests to experience the eclectic Southern-style hospitality and share around the table.ĭishes range from about $12 for some appetizers and small plates to top out at $38 for a New York strip steak. Chef Jared Rogers from Easy Rider at Petaluma on Tuesday, March 1, 2022. He is passionate about using products that are nearby, but doesn’t hesitate to bring seafood caught in the Gulf from Sausalito’s Gulfish to get the authentic taste. “I’ve spent thousands of Fed-Xing grits here,” said baby-faced Rogers. Easy Rider expands on that experience but lets Rogers loose with its native cuisine from rural Virginia. Both also worked in the famous Pico of Larkspur. Growing up in the shadow of the Blue Ridge Mountains, Rogers co-founded Marin’s Guesthouse restaurant with Sullivan in 2018 that serves a well-sourced modern Cal-Italian, wood-fired cuisine. The team behind Easy Rider, chef Jared Rogers and Dustin Sullivan, are not new to the North Bay food scene. (Press Democrat Staff)Įasy Rider isn’t a South-meets-California-style restaurant, but a casual marriage of South and West. (Press Democrat Staff) Southern fried chicken dinner with leftover collards, mac n’ cheese, bacon truffle gravy and Calabrian chile honey with the Derby cocktail from Easy Rider at Petaluma. , Curated local ingredients and California flavors punctuate rather than dominate, accented by Anson Mills grits from South Carolina, Gulf shrimp and Atlantic blue crab.īacon + Cheddar Hushpuppies with Strawberry/Jalapeo Jam from Easy Rider at Petaluma. Most striking is the easy fusion of classic Southern and Low Country dishes such as Shrimp and Grits, Crab Cakes (with blue crab), Collard, Cajun-Spice Fish and Fried Chicken, which gently suffocate you rather than overpowering Southern cuisine. We sat at one of two semi-enclosed booths – a quieter, more intimate space than a bistro table or bar area. Tables are in short supply at the scandalous opening meeting of 5:30 p.m., an indication of the restaurant’s early popularity. Hot flashes from inside spill out onto the pavement outside. The Easy Rider is that rare bird that fits with the moment, with its approachable Southern-inspired menu, upscale flavors and good cocktails on the streets of Kentucky and Washington on the bustling corner of Petaluma City. It is incredibly rare for a restaurant to come up at the right time, in the right place, with the right food and the right talent.