Glass of Champagne in hand, I sipped a tiny shot of creamy mussel soup and gazed out over the verdant cabernet vineyard fronting Sonoma’s Cyrus restaurant.
I was in the Bubble Lounge, the first stop on what Cyrus chef Douglas Keane calls a “dining journey.” Next it was on to the kitchen for more bites and a chat with Keane, then to the clean-lined formal dining room for sit-down courses and finally to a dark, hidden space with a chocolate waterfall.
This former Healdsburg tasting menu temple, which reopened last fall in Geyserville after a 10-year hiatus, already has a Michelin star. And it’s only one example of why Northern California wine country is buzzing right now.
