Restaurant Reservations: 707 473 8030 | Order To Go | ChalkboardHealdsburg.com

The restaurant's 62-seat dining room has been remodeled into an energetic and welcoming space mixing elements with an industrial and organic edge, while taking care to preserve many of the classic features of the original space. Highlights include an open kitchen,new banquettes, newly exposed large pane-glass windows, washed White Oak floors, hand-forged iron finishes throughout, a 9-foot communal table custom made out of old-growth oak, and of course a large chalkboard displaying daily specials. The 20-seat bar adjoins the dining room and has also been renovated to create a lively environment with new finishes such as a Carrara marble bar and tabletops, and distresses metal finishes.

The menu at Chalkboard highlights daily-changing and seasonal dishes including crudos, tartare, just-picked salads, handmade pastas, roasted and grilled meats, and seafood. Menu favorites include  Cocoa Trifoglio ($24), Pork Belly Biscuits ($14), and Buttermilk Fried Chicken ($12). Desserts, all $10, are seasonal and change often; but you can always find “The Candy Bar”: brownie/caramel/roasted milk chocolate cremeaux/nougat ice cream/peanut crunch, the current seasonal donut, and the day's selection of home made ice cream & sorbets. Chalkboard's current menu can be found on their website.

Local wine flights and wine by the glass are also a major focus at Chalkboard. The restaurant offers custom wine flights——showcasing a mix of local California and European wines to be enjoyed alongside the small bites menu. Chalkboard also offers a list of cocktails inspired by fresh ingredients from the Chalk Hill garden, including old favorites like a Monkeypod, a Corpse Reviver #2 and a Perfect Manhattan.

Chef Forest Lee Kellogg

As Executive Chef, Forest Lee Kellogg brings his years of culinary expertise to Chalkboard, where his menu of small plates is inspired by Sonoma County’s local farmers, ranchers, and fishermen. Forest grew up on a sustainable ranch in Cazadero, Sonoma County. At a very young age, he learned to appreciate the joy and hard work of growing food and livestock.  He carried that appreciation through his whole childhood and secured his first restaurant job at the age of fifteen. After spending two years as a chef di partie at the Sea Ranch Lodge, he went on to a degree in Culinary Arts at the Santa Rosa Junior College.

Forest then continued his experience at Kendall Jackson winery, where he learned to pair wine with fresh ingredients from their culinary gardens. Inspired by the simplicity of Spanish cuisine, he moved to Atlanta, Georgia where he worked at James Beard nominated Cooks and Soldiers. There, he polished his craft serving high end Basque cuisine centered around a wood fired grill. Forest returned to California as Executive Chef at Timber Cove Resort on the Sonoma coast. He channeled his experience with wine pairing and Basque cuisine to create a Seafood centric menu for the boutique hotel. Forest then moved to Los Angeles, where he strengthened his skills as a Private Chef in Hollywood serving creative, privately curated meals to exclusive clientele.

After travelling across the United States six times and travelling through Europe for three months, Forest returned to Sonoma and settled in at Chalkboard. When he is not at work, Forest enjoys bringing friends together through creative cuisine. His favorite way to spend time is by enjoying new experiences and cultures through food. Sharing those experiences with friends and guests is his life’s passion.