Breaking news at Breakaway Café
Renaming it the “Breakaway Bar & Grill,” the Breakaway Café’s new owners stepped up their game starting Monday with a new Happy Hour, an “express lunch” menu, and a full three-course Blue Plate Special dinner on weekdays, with a real effort at using organic ingredients.
Realizing a loss of former owner Bob Rice’s customer base with raised prices, elimination of some favorite dishes, and departures of some popular employees, the Breakaway is fighting back with some great offers.
Happy Hour cocktails range from $3.50 to $7, and glasses of house beer and wine from $3.75 to $6.
Express lunches include choice of soup or salad, a choice of tuna melt, a turkey sandwich or Reuben with house-made corned beef, a Bakeshop cookie and iced tea or soda ($15). The Blue Plate Special dinner offers soup or salad (full size) and choice of chicken piccata, meatloaf or vegetarian housemade organic rigatoni, plus a Bakeshop dessert, and coffee or tea ($29).
The grilled yellowfin tuna Niçoise salad has returned to the dinner menu, but the fish tacos now include deep fried rock cod. Nightly specials range from pasta to fried chicken and baby back ribs, and fish & chips are now served only on Sundays. Their “Burger Bar” now features Five Dot Ranch grass-fed beef, with toppings available. Red Lentil, coconut and spinach soup is on the menu daily. 19101 Highway 12, Sonoma. 996-5949.
Top 100 Restaurants from the ‘Chronicle’
Michael Bauer, San Francisco Chronicle restaurant critic and editor at large, came out with his 2018 Top 100 Restaurants list last weekend.
El Molino Central was the only Sonoma Valley restaurant to make the list. Strictly local owner Karen Taylor Waikiki fastidiously uses organic ingredients, including the masa used in everything from handmade tortillas to tamales. While she was a semi-finalist for this year’s James Beard awards as Best Chef West, the Chronicle’s Top 100 is a great list to be on as well.
Speaking of her tamales, you might try them cooked in a banana leaf topped with spicy mole, or even buy them at Whole Foods, the San Francisco Ferry Plaza Saturday farmers market, or other grocery stores. And, yes, she is still working on her pizza idea at the former Uncle Patty’s in the triangle opposite the entrance to the Fairmont Sonoma Mission Inn. 11 Central Ave., Boyes Hot Springs. 939-1010. Elmolinocentral.com.
Also new to Bauer’s list this year were the SHED and Single Thread in Healdsburg, the only other Sonoma County restaurants to make the cut.
Napa scored a minor plethora of rankings including Bottega, Charter Oak, the French Laundry, Oenotri, and the Restaurant at Meadowood.
Prohibition Spirits Sonoma Julep for Kentucky Derby
Prohibition Spirits has “concoctailed” a Sonoma Julep just in time for your Kentucky Derby party.
Amy and Fred Groth have created a bottled Sonoma Julep that they make with brandy, sweetened slightly, and then aged in bourbon barrels for a year. $20 to $35 a bottle. They even have Kentucky Derby glasses ($20) to go with the cocktail you just pour over ice and add a little fresh mint. Available only at Prohibition’s tasting room at Cornerstone.
Speaking of the Groths, after the Sonoma Valley Fund’s lovely celebration and presentation of Volunteer of the Year awards at the Barn at Tyge William Cellars, the Groths hosted a reception in their Cocktail Garden for Boys & Girls Clubs board members to honor the clubs’ super volunteers Connie Sangiacomo and Andrea Driscoll McGinty. Appropriately, the Groths named the cocktail they served the “McGiacomo Stars,” which was made with their Solano Vodka, Limoncello di Sonoma, Paul Newman’s lemonade, and simple syrup infused with lavender. Absolutely delicious.