Handline Restaurant is a dream we’ve always had. The food we will serve will be fundamentally Californian. To us, this means inalienable freshness, the kind that you can only experience when the air has recently kissed the Pacific. It is an adventure and the Coast is our inspiration. It is a place where the celebration of our region’s bounty merges with the state’s diverse culinary heritage. We look to pay homage to the cooking techniques and beloved ingredients brought to California by generations of immigrants, while reflecting the evolution of modern Californian fare. We hope the food will embody the joy and passion we feel for diverse communities and lively dinner tables. Click to visit restaurant website!


Tostadas:  A Visual Taste of Handline’s Upcoming Summer Fare

Last month, our friend and photographer, Dawn Heumann spent the morning with Two Belly Acres farmer and chef, Natalie Goble to capture the simple summertime beauty of building tostadas, an upcoming menu item for Handline Restaurant, soon to open this summer.  Get inspired with the visuals and then get cooking!  With the warm weather we’ve been having here in Sonoma County, it’s not too early in the year for this kind of fare. Heat your oven to 275 degrees and put the fresh tortillas directly on the rack. They should be nice and crispy within an hour, flip them once during the baking process.  Presoak your beans the night before you plan to make tostadas.  Check out the Local Food Matters blog for PL’s Chef Joe Zobel’s awesome bean recipe!  This is a meal to prepare for the family, building your tostadas can be a great way to engage the kids in the dinner making process! They are a great option for vegetarians but could easily be augmented to include your favorite grilled meat. For the slaw, …


Handline Vinaigrette

This salad dressing is full of the bold flavors of cumin, vinegar and citrus. To balance out this boldness, I like to keep the salad itself really simple, with just a few ingredients. Tender greens work beautifully but the dressing also could stand up well to heartier greens like kale, etc. Shaved radish and toasted pepitas add a little texture without overcomplicating things. The vinaigrette is meant to be broken (not emulsified) so don’t fret when the oil separates from the rest of the ingredients, just be sure to stir it well before dressing your salad. The acid component makes it great as a palate cleansing course, something to be eaten alongside rich, spicy or fried food. For the Dressing: Juice of 2 lemons, zest of 1 Juice of 2 limes, zest of 1 Juice and zest of 1 orange 2 oz. apple cider vinegar 1 1/2 C. olive oil 1/2 tsp. ground cumin1t ground coriander 1/2 tsp. ground chili 1 tsp. dried mexican oregano 2 cloves garlic 2 Tbl. honey Salt and pepper to taste` Makes about 2 cups of dressing …


Handline Ceviche

Classic Ceviche (serves 6-8) Here in warm Autumnal California, we look for ways to use up the last of the abundant tomato and pepper harvest we’ve had this year.  This dish is a simple version of classic Mexican ceviche. It is a refreshing and satisfying way to really showcase beautiful fresh fish. To this end, always use the freshest fish you can find which will ensure superior flavor and texture. Give the fish ample time to marinate as this will allow it to ‘cook’ in the lime juice. Also, never skip the second marination as this allows the dish to develop complexity of flavor. Great paired with your favorite crisp lager on a summer day. 2 pounds rockfish fillet, cleaned 4 limes, zest and juice ½ red onion, finely diced 2 jalapenos, diced, seeds removed 1 bunch cilantro, chopped salt ½ T agave nectar 2 ripe medium sized tomatoes, diced 1 bag tortilla chips cut the rockfish into 1/4 inch cubes add the zest of 2 limes and the juice of 4.  cover with plastic wrap …