Charlie Palmer's Dry Creek Kitchen

Even though we here at DCK are closed on Wednesdays + Thursdays, Spirit Bar is open 7 days/week! Stop in tonight or tomorrow for drinks and some snacks from Pizzando. : Emily Martin Communications & Events

Say hello to one of the new nibbles on Spirit Bar’s menu Smoked Mackerel Crostini with blackberry compote, pickled parsnip, nero di seppia, and crème fraîche.

Start spreading the news we’re opening for outdoor dining + takeout on Friday, February 5th! We’re so excited to welcome you back, safely. : The JetSetting Fashionista

2020! Here’s to a happy and healthy new year!

Last day to get 50% off our wine list! All that wine will come in handy when the countdown starts on New Year’s Eve Pictured here is our Alternative Whites pack: *2018 Aperture, Chenin Blanc, Clarksburg *2017 Mengler, Viognier, Hoot Owl Creek Vineyard, Alexander Valley ... *2018 Marimar Estate, Albariño, Don Miguel, Russian River Valley Find the wine list and ordering details here https://bit.ly/3rp51UN. For that extra special bottle, call 707.922.5245 for a personalized shopping experience.

Keep the festivities going and order one of our curated wine packs to-go. We’re offering 50% off our wine list, but better order quick because this deal ends tomorrow! Pictured here is our Cabernet Sauvignon pack: *2016 A. Rafanelli, Dry Creek Valley *2016 Jordan, Alexander Valley... *2016 Silver Oak, Alexander Valley Find the wine list and ordering details here https://bit.ly/3rp51UN. For that extra special bottle, call 707.922.5245 for a personalized shopping experience.

That skin . Beautiful char siu Liberty Duck from yesterday’s Thursday night special. Next Thursday, we’re making Coleman pork chops for two. Call 707.431.0330 to reserve.

Cheers to November’s Maker of the Month Silver Oak Cellars + Twomey Cellars Try their featured wines all month long and be sure to ask your server for the recommended pairing from Chef @sromano20. Mark your calendars for November 18th when VP of Winegrowing Nate Weis will be here pouring and answering all your questions while you have dinner. Reservations on Resy.

This Thursday’s special for two is a char siu Liberty Duck. Make sure to call 707.431.0300 by Wednesday at 5pm and alllll this crispy skin can be yours!

We had the best time grilling Sonoma rack of lamb for two with guest chefs Duskie Estes and John Stewart for our Thursday night special! And the fried potato sprinkled with Black Pig Meat Company bacon? Heavenly Next Thursday, we’ve got char siu Liberty Duck for two. Call 707.431.0330 to reserve yours early.

Sign up for November 11 for Thanksgiving-for-2 with Exec Chef Scott Romano!

This Thursday, join us in welcoming guest chefs Duskie Estes and John Stewart from Black Pig Meat Co. There are only *two* more Sonoma rack of lamb specials left so call 707.431.0330 before they’re gone! Duskie is leading the charge at Farm to Pantry to rescue produce that would otherwise go wasted and get it to people in need. When you see her on Thursday, ask for ways to donate and get involved.

Pop into Spirit Bar for a bite + a drink. Today we're craving lobster corn dogs and our Cocktail For Carl with jalapeno infused El Jimador, lime, Tres Agave syrup, cilantro, and a tajin dusted rim. Open Sun-Thurs from 5:30-9pm with happy hour until 7pm.

If you missed last night’s bone-in ribeye special , next week we’ve got guest chefs @duskie_estes and @zazurestaurant joining Chef Romano grilling Sonoma rack of lamb for two! Duskie is now leading the charge at Farm to Pantry to rescue produce that would otherwise go wasted and get it to people in need. We hope you will consider donating to this crucial cause.

Make sure to catch our Maker of the Month @jkatzwine tomorrow night pouring @aperturecellars 2017 Oliver Ranch Cabernet Sauvignon. He’ll be tableside offering pours in three different sizes: 3 oz for $19, 6 oz for $38, or a bottle for $151. Wine Wednesday indeed Reservations on @resy.

Just a few more orders available of our bone-in ribeye for two on Thursday night Call 707.431.0330 by Wednesday at 5pm to secure yours, then watch Exec Chef Scott Romano + Chef Charlie Palmer grill it to perfection.

Last night’s special was all about the bass. Next Thursday, we’re serving up bone-in ribeye for two Supplies are limited so call 707.431.0330 by Wed. at 5pm to reserve yours.

Every Thursday, we’re doing an off the menu special this week we’re grilling whole striped bass for two with vegetables from@chefcharliepalmer's very own garden. We've only got 10 in supply so call ahead 707.431.0330 and reserve yours by Wednesday at 5 p.m.

Join us every Friday from 6-8pm and Saturday from 5:30-8:30 pm for live music on the Event Green.