Even for scenic Healdsburg, Barndiva is eye-catching. No stranger to these parts, the brick-red barn has seated countless visitors and hosted many a wedding in its appealingly easy-breezy space. Set amidst sprawling grounds, behold the soaring A-frame ceiling and flood of natural night pouring in through lofty windows. It's no wonder this is such an enchanting retreat.
Service is generous, attentive, and with nary a hint of pretense. Nothing feels contrived in this dining room, where farm-to-table is the dictum. The cooking, as conceived by Chef Jordan Rosas, hones in on prime local produce and sustainability. Ergo, there is a tangible deftness in such aromatic flavor combinations as seared dayboat scallops with lemongrass-ginger butter sauce; as well as hamachi with green papaya, fermented mango, and serrano oil.
Of course, it should be unlawful to forgo the creative goodies from pastry chef, Neidy Venegas. Desserts, like a vanilla genoise layered with citrus mousse and decorated with blood orange gel; or blackberry sorbet matched with a chocolate financier are almost too pretty to eat. Well, almost. A thoughtful list of spirits and infusions adds to the post-prandial fun.