BiteClub’s found two chef-run storefronts firing up with little more than a couple of deli cases and a burner or two. Instead of white tablecloths, these micro-kitchens are doing a brisk business in brown take-out boxes and and paper plates. Consider them your inside line to soulful meals on wheels.
The Epicurean Connection: Sheana Davis is a Sonoma catering institution and nationally-known cheesemaker who recently opened her tiny deli in in Boyes Hot Springs (just outside the town of Sonoma). She’s already got lines out the door on Wednesdays and Thursdays for her 24-hour slow cooked pulled pork sandwiches on fresh Dutch Crunch rolls (the best I’ve had in ages), homemade soups, cheese plates and daily baguette specials.
Davis also has a case of fresh artisan cheeses and pastas to go, along with haute condiments and jams. Pick up a container of her Delice de la Vallee, a tasty soft cheese made with triple cream cow and goat milk.
On Saturday mornings, she does a made-to-order pumpkin waffle with maple apple compote. 18812 Sonoma Hwy, Sonoma. Open Wednesday through Saturday, 11am to 6pm, plus special events.
Aioli Deli: Husband and wife chefs Autumn and Nicholas Opitz have been quietly impressing Wine Country travelers who stumble upon their tiny Forestville kitchen since 2007. The couple whip up fresh soups daily, a solid pulled pork sandwich (with their own BBQ sauce), several types of panini and take-home meals of chicken pot pie, stew (or whatever they feel like that day). But you’re here for crab cakes and duck confit salad.
The cakes aren’t on the menu every day, so call ahead (they usually have them on Wednesdays, but again, check first) but they’re worth the trip alone. The warm duck confit salad is served on a bed of frisee with balsamic vinaigrette — a classy kick to everyday greens. There’s a small outdoor patio for dining, along with local wines by the glass. 6536 Front St # 7, Forestville, 887-2476.
