This charmingly rustic retreat lives up to its name, tucked on a wooded edge of Sonoma wine country. Guests may be drawn in by the peace and quiet of the setting, but husband-and-wife Chefs Craig Wilmer and Amanda Hoang are breathing fresh life into the longstanding restaurant and providing an additional lure. Proudly espousing a typically Californian ethos of local and seasonal products, the pair’s culinary efforts—offered either as a compact prix fixe or a lengthier tasting—show care that goes beyond a passion for quality ingredients. Herb-laminated pasta is matched with foraged black trumpet mushrooms, while buttery black cod gets a Vietnamese-inspired aigre-doux sauce; to finish, a luscious semifreddo combining matcha, pistachio, and apricot.