MENDOCINO CO., 4/17/25 — I recently visited the Little River Inn with family and can’t say enough about the experience we had. It had been quite a while since I dined there, and I was excited to try the offerings from newly hired Chef Sebastian Kaplan.
Kaplan grew up in Mendocino and after working and traveling around the world, he recently returned to the coast to take over the helm of the Little River Inn Restaurant.
We started with a cheese plate, the gambas al Ajillo (Spanish tapas-style prawns marinated in garlic oil, herbs, lemon and smoked paprika), steamer clams, roasted Brussels sprouts with chili flakes, capers and lemon, and a seasonal green salad.
The cheese plate was visually beautiful with edible flowers dancing across the offerings. The salad also had a cheese touch with Pennyroyal Farm’s Boont Corners on top. The seafood dishes were extremely flavorful. The sprouts were a tad undercooked and way too spicy – perhaps we had a heavy-handed sous chef.
For entrees, we had fish and chips, green peppercorn filet mignon with green beans and Yukon Gold mashed potatoes, chicken paillard, and a seared local sablefish from the specials’ menu. We couldn’t get enough of our dishes. Everything was perfectly cooked and flavored. I asked for my filet mignon medium rare, and it came out exactly so – that’s the sign of a good kitchen!
We wrapped up dinner with chocolate mousse and a hot fudge sundae. No regrets!
A special shout-out to the bar – I recently stopped drinking the hard stuff (six months sober!), and the bartenders crafted lovely mocktails for our table. They also told us that they are getting new zero proof spirits and non-alcoholic wines and beers on the menu. Great news.
Go check out the sunset and grab a bite to eat in the bar or restaurant. After instability in the kitchen recently, the Little River Inn Restaurant is back.
Do you have food and drink news to share? Send it to sarah@mendovoice.com.
In case you missed it
Every year, PG&E and the California Restaurant Foundation partner to distribute hundreds of grants statewide to independently owned restaurants. The grants can be used for technology upgrades, kitchen equipment, employee training and unexpected hardships. Three local restaurants have received a grant in the past: The Boonville Hotel and Restaurant in Boonville, Cafe Beaujolais in Mendocino, and the Loose Caboose in Willits. Grant applications are due April 26. Read more here.
State legislators introduced a bill recently with the hopes of extending last call at bars statewide to 4 a.m. The bill’s promoting politicians are from San Francisco, who hope to boost the economic impact of cities. The bill has failed in the past. I grew up with 3 a.m. last call in Indiana. At this point in my life the idea of a 4 a.m. last call is exhausting. I’d rather be in bed. Read more here.
Food Not Bombs launches in Willits
A group of Willits residents started a Food Not Bombs chapter. Food Not Bombs is a national grassroots mutual aid group that is anti-violence and anti-poverty. The group is looking for volunteers from the Willits area to launch a bi-weekly Friday community meal at Willits City Park. An organizing meeting is being held on April 25. Email willitsfoodnotbombs@protonmail.com to learn how to get involved.
I grew up with Food Not Bombs chapters feeding poor folks in my community, bringing together foodies of all stripes to prepare healthy meals each week and dish up hearty plates to community members in need without questions or judgment. I wish the new group success!
Leggett Valley School’s Italian Club returns from Italy
Seven students from Leggett Valley School’s Italian Club have returned home after spending two weeks in Italy. The students visited Milan, Rome, Vatican City, Florence, Pompeii and Todi, exploring historic sites and cultural landmarks. Most importantly to this column, they indulged in Italian delicacies such as Neapolitan pizza, Sicilian gelato, Florentine steak, pasta and more. Lots of community members and businesses contributed to help the students pursue their dream of visiting Italy, including foodie favorite the Peg House. Welcome back!
Tasty local lion’s mane mushrooms are now available at Arena Market & Cafe
Arena Market & Cafe in Point Arena is now carrying local lion’s mane mushrooms. According to the Mayo Clinic, the fuzzy white mushrooms may help protect against neurological damage and promote nerve tissue growth, which is beneficial to folks living with Parkinson’s disease, multiple sclerosis and Alzheimer’s disease. The market recommends pan-searing the ‘shrooms with butter, garlic and rosemary as you would a steak for a tasty meal. Arena Market & Cafe, 185 Main St., Point Arena, (707) 882-3663, arenamarketandcafe.org.
Scootrz Deli now offering barbecue
While well known for its deli sandwiches, Scootrz’s Deli in Ukiah is now making a name for itself as a barbecue spot. In addition to subs and gyros, Scootrz’s now offers smoked brisket, tri-tip and chicken. The barbecue offerings are available as sandwiches or as plates, the latter served with classic sides like mac and cheese or cornbread. It’s a welcome addition to Ukiah, which has been a void for barbecue in recent years. Scootrz Deli & BBQ, 2670 N. State St., Ukiah, (707) 472-6330, scootrzdeli.com.
Ukiah VFW hosts breakfast to benefit veterans’ programs, May 10
The Ukiah Veterans of Foreign War is hosting breakfast with proceeds benefiting its work with veterans. Two other generous local service groups are supporting it: the Ukiah Elks Lodge #1728 and Redwood Empire Lions, the latter of which will serve eggs, sausage, hash browns, biscuits and gravy, orange juice and coffee. $10 per person from 8 a.m.-12 p.m., Veteran’s Memorial Building, 293 Seminary Ave., Ukiah.
April register roundup at Ukiah co-op supports local senior center
Shoppers at Ukiah Natural Foods can round up their purchases to support the Ukiah Senior Center. The center’s mission is to “enhance and improve the quality of life for all Ukiah seniors, their families, and their caregivers and to enable seniors to remain as independent as possible for as long as possible.” Ukiah Natural Foods, 721 S. State St., Ukiah, (707) 462-4778, ukiahcoop.com.
August register roundup in Willits supports local community theater
In Willits, customers at Mariposa Market can round up their grocery purchases to support the Willits Community Theatre & Performing Arts Center. The mission of the theatre and center is to “produce theatrical performances of diversity and quality, and to maintain a community performing arts facility geared to serve the greater Willits area.” Mariposa Market, 500 S. Main St., Willits, (707) 459-9630.
Join Mendocino County Foodies on Facebook!
My friend Serena Alexi and I run Mendocino County Foodies on Facebook to provide a place to share and learn about food and beverage culture in Mendocino County, including home cooking and recipes, wineries and breweries, favorite restaurants and farmers’ markets, and more. Join the conversation here.
Small but equally important updates
In Fort Bragg – Mendocino Cookie Company celebrated its 41st anniversary this week. Mazel tov!
Fort Bragg public school students are now eating fresh seafood caught by fishermen in Noyo Harbor. According to the Fort Bragg Unified School District Nutrition Services, students are now being served locally caught fish at lunch.
A new fish-cleaning station opened at Noyo Harbor on Sunday. Be sure to check it out next time you bring in your catch.
Headlands Coffeehouse celebrated its 30th anniversary this past weekend with live music and plenty of caffeine. Mazel tov!
In Gualala – After a brief, sudden closure for family reasons, MiraMar Mexican Grill reopened on Tuesday.
In Mendocino – The Fog Eater Cafe is open again after spring break.
In Ukiah – Windmills Café has a new menu, including eggs Benedict, breakfast burritos, smash burgers, crispy chicken sandwiches, molten lava cake and my personal guilty pleasure – mozzarella sticks.
In Willits – Shanachie Pub celebrates its 25th anniversary this week. Mazel tov!
The Munchery is back after spring break. It also launched a new dinner menu this week.
Now hiring
Point Arena Pizza is hiring a pizza chef. Email them at pointarenapizza@gmail.com for more information.
Frankie’s in Mendocino is hiring counter staff. Stop by and fill out an application.
Another reminder: Do you have food and drink news to share? Send it to sarah@mendovoice.com.
Have you tried Foy non-alcoholic Chardonnay? It’s one of the best but pricey, about $30 per bottle.
Hi Robert! Thanks for reading!! Not yet, where did you pick it up? I will have to check it out.