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Erica Galindo
Celebrating Food, Faith and Family
Last edited on: June 26, 2013.

I can honestly say this was one of the best meals I’ve ever had in Northern California. Michelin rated California soul food from the star chef Brandon Sharp is nothing short of creative genius. The Diver Sea Scallops were perfectly seared  with delicate yet slightly crunchy lemon bread crumb topping. The vegetables were crispy fresh and bright.

When my friends suggested we dine at Solbar for my birthday, I immediately made a reservation. Anxious to see what the lunch menu was like compared to the elegant dinner menu, I was not disappointed. The Ceviche made from fresh halibut was incredible.

The fried egg sandwich between fried green tomatoes was whimsical and perfectly executed.

Even on a rainy day there was a buzz in the dining room. A well dressed crowd sipped and ahhhed. Not an empty chair in the house.

The impeccable wait staff  danced over us with focused grace.

Chef Brandon came out to visit with the guests after the rush. It was plain to see that he enjoys the social aspect of being a chef.












While the fish tacos were quite good, they didn’t have the same level of excitement as most of Chef Brandon’s other dishes.




If it’s not too cold, it’s lovely to sit outdoors by the firepit and enjoy the beauty of the resort.


Relaxed out door seating.


The romantic outdoor seating by the firepit.


The outdoor pavilion offers a stunning venue for private parties.

About The Author

Publisher & Editor in Chief

Erica Galindo is the Founder, CEO & Editorial Director of Sonoma Christian Home. She is happily married to her husband David, who is a Pastor at Calvary Chapel The Rock in Santa Rosa. She is a public speaker, Bible teacher and mentor at the Redwood Gospel Mission. She loves home decor, cooking and her black lab Bishop. She has one amazing godly son, Jack who was recently married to his beautiful bride, Emma Jane.

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One Response

  1. Cleta Pendley

    Dry breadcrumbs are made from dry bread which has been baked or toasted to remove most remaining moisture, and may even have a sandy or even powdery texture. Bread crumbs are most easily produced by pulverizing slices of bread in a food processor, using a steel blade to make coarse crumbs, or a grating blade to make fine crumbs. A grater or similar tool will also do.;

    Check you later


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At this time, we ask you refrain from purchasing on the Sonoma Christian Home store. We are in the process of performing updates and in the meantime we would ask you hold off on new orders. We will make an announcement once our store is back in action! Dismiss