Just east of historic Sonoma Square, this tiny, intimate restaurant treats food as art and Chef Norman Owen’s seasonal menu emphasizes local ingredients. Renowned for his roasted chicken, the perfectly cooked, succulent, juicy, browned breast and thigh exudes a thick, dark brown sap with intense meaty flavor. This main course is featured daily, with ever-changing accompaniments. One example: Diced mushrooms, onions, shallots and herbs sautéed in butter and stuffed in artichoke bottoms, with ricotta gnocchi, pesto drizzle and roasted coulis. You’ll swear you’ve died and gone to heaven.