A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

A student-operated publication at Santa Rosa Junior College.

The Oak Leaf

Burgers fresh off the vine

Burgers and Vine serves classic American cuisine with a Sonoma County twist. The restaurant is located in Sonoma.

Sonoma is known for its historic town square filled with local bars, boutiques and restaurants. Every local knows exactly where the hot spots are. Unfortunately the most recent addition, Burgers and Vine, is more lukewarm.
The facade of the building seems to be having an identity crisis; what is claimed to be a burger and wine joint also claims to have “homemade pies, live music, milkshakes, gelato and BBQ.” The mixed messages on the outside of the restaurant  continue inside the walls.
Although the interior was sleek and modern, it was far from warm and cozy. All of the tables were glass, and décor on the walls were limited to minimal photographs and flat screen televisions. The only warmth came from the cooking line that ran parallel to the bar centered in the room. Hints of charm came from the base of the tables made from wine barrels and light fixtures made of wine bottles, but the bar seemed to contrast with its name, as 90 percent of shelves display liquor.
The staff was friendly and attentive and the managers, were very engaging with guests. The waitress had abundant menu knowledge. When asked about each category, she recommended the fire-prawn appetizer, the Asian vegan burger and an apple crisp for dessert. At least the food comes out warm.
The fire-prawn appetizer was deep- fried but lightly battered and had a nice crunch. Although tasty, it was not enough for two to share. The selection of burgers was impressive. There were classic burgers along with untraditional ones, such as surf n’ turf, salmon, duck and vegan. Customizing is an option, with your choice of the type of cheese and bread. The Asian vegan burger was made from edamame, cashews and mushrooms, with a delicious sesame aioli spread on a toasty Dutch-crunch bun. But forget the phrase “burger and fries,” unless you want to pay $3-$5 for a side.
The apple crisp spared no expense in size or the amount of caramel drizzled on top, making it the star, and somehow the biggest portion of the three course meal.
After the underwhelming portion of prawns, the absence of fries with the burger, a delicious dessert and pleasant staff, Burgers and Vine sends a multitude of conflicting messages of what type of establishment it is, and what it well become.

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