Barndiva has concluded its fine dining experience: with fewer staff and less formality, the venue awarded with the Red star aims to host convivial dinners and cultural events. Without the pressure of awards.
Chef's cover photo: @Chad Surmick
The news
Barndiva, the historic Healdsburg restaurant awarded three Michelin stars since 2021, has wrapped up its fine dining experience to return to its roots, transforming into a "community space" and an informal gathering spot. Starting from January 21, as reported by Sonoma Mag, the venue and its adjacent gallery are officially dedicated to smart dinners and private events curated by Chef Erik Anderson.
"We're proud of everything we've been for 20 years here, but we're trying to get back to what makes us happy. We've always emphasized local ingredients; directing the menu towards new paths will allow us to build relationships with even more local farmers cultivating excellence," said co-owner Lukka Feldman. In line with the new direction taken by the establishment, 20 employees were laid off this week, cutting jobs to reduce the staff.
The move may seem counterintuitive for a restaurant awarded by the red star, but Michelin can sometimes be a "curse," creating paralyzing pressure on chefs and owners who must constantly live up to growing expectations to maintain the interest of diners and inspectors. For example, the former K&L Bistro in Sebastopol and Mirepoix in Windsor both struggled to meet the demanding customer requests after receiving a Michelin star. Mirepoix closed just a year after receiving a Michelin star in 2012. Barndiva owners - Feldman, Jil Hales, and Geoff Hales - will organize Sunday and Monday dinners at the more informal Studio B gallery, located at 237 Center St. Barndiva will offer group space from Thursday to Saturday at the restaurant and Studio B throughout the winter.
"It's an exciting opportunity; the entire industry is constantly changing," said Feldman. The property's team describes the shift as "a change in the organization of our time and how our spaces are enjoyed." Barndiva has always served two functions: a restaurant and a meeting space for art exhibitions, cultural events, parties, and weddings. Feldman stated that the change will allow them to welcome more guests in a more informal atmosphere.
"...We've always believed that people go out to dinner not for the Michelin star. We all want to return to tastes that evoke happiness and memory, be excited by new culinary experiences, enter a room full of music and engaging conversations. At the simplest and deepest level, the contact with other human beings who simultaneously appreciate food and drinks gives us the opportunity to fully enjoy ourselves," reads the blog on Barndiva's website.
Nationwide, restaurateurs are seeking new ways to attract customers in the face of ongoing rise in food costs and labor shortages. Winter is traditionally a "lean" season for hospitality in Sonoma County, as tourist traffic slows down, and local customers avoid winter weather. "I think the way people eat is changing. We source locally and do our best to achieve zero waste. The new format lends itself better to this type of dining. We're just being more ourselves," said Feldman.
