This year we celebrate a milestone: 23 years since we broke ground to build a barn in the center of Healdsburg. The day we opened four years later, full to bursting with curious strangers from across Sonoma County, we threw our first party. It was called Taste of Place, a food-as-art exhibit with over 34 Sonoma and Mendocino County farmers, artisan batch purveyors, and mixed-media artists. We were trying to make a delicious point – one still so relevant - that unless restaurants found a way to support local growers and makers, we would lose the most vital part of why we love this food shed. This has been a continuing story for our family, as we have worked to keep a small heritage apple farm in Philo flourishing since 1984.
If you value your independence, remain curious, believe, to paraphrase Richard Powers, that “there is a politics that can be built out of awe and gratitude,” there is great reward working in hospitality as we do. We have been extremely lucky with the spread of our talents, especially the ability to master the art of the pivot and decisively embrace change. What has come to embody ‘The Barndiva Experience’ is a source of great pride for us. We feel fortunate to have contributed as we have to Healdsburg’s flourishing during a time of great transformation.
The capstone of our 20 years in hospitality was to have been awarded a Michelin star in 2021; an even deeper validation of our values to have kept it in 2022 and 2023 under the brilliant direction of Chef Erik Anderson and the dedication of a truly remarkable staff.
But we have always believed that the reason people go out to dine is not a fixed star, Michelin or otherwise. We all long to return to tastes that trigger happiness and memory; to be excited by new food experiences, step into a room filled with music and engaging conversation. On the simplest and most profound level the sound of other humans having vibrant food and drink experiences gives us agency to enjoy ourselves more fully in the world.
To stay true to what we love, and what our guests have come to expect from Barndiva, this winter we are excited to announce a shift in the allocation of our time and how our rooms and gardens are enjoyed.
Beginning January 21st, we will be serving an a la carte menu in Studio Barndiva Thursday-Monday.
Seasonal menus of dishes we aways have a hankering for & a reason to explore… Reminiscent of our old Sunday Suppers, with their easy vibe, great soundtracks, silent cinema. By extending the same menus to Monday we hope to see friends in the Industry that we well know have scant options on their days off.
Make Reservations
walk-ins welcome!
SET MENU REQUIRED FOR PARTIES OF 8+
Barndiva will now be available for Cocktails Parties, light canapé soirées that weather permitting can extend into the gardens.
We’ve been hearing from clients for years wanting to gather in Barndiva just to mingle, raise a class, and enjoy our infamous canapés. We’d love for you to experience the barn anew. Cocktail parties are booked in advance and are intended for groups from 25-100+.
For all Weddings, Rehearsal Dinners, and Wine or Cocktail Parties in the Barn, Contact Barndiva’s Event Director Susan Bischoff:
The Pink Party
led by Barndiva’s ‘Sommelier for the People,’ Emily Carlson, returns Sunday, April 21.
Tickets on sale Friday, January 12
Conversations Worth Having, a community focused series we launched with ‘Gorgeous Garbage’ in November with Dawnelise Rosen, Susan Preston, and Amber Keneally continues with CWH #2: Trash Talk, Friday, February 16th, from 4-6. Studio Barndiva. There will be limited seating for dinner in the Barn following the event.
Scott Beattie’s Cocktail Classes for groups of 6-26 will be held in Studio Barndiva until spring, when they again move into the Studio Barndiva gardens.
Scott and bar manager Charles Rodenkirch will hold court every Sunday and Monday, and both will work closely with Event Manager Susan Bishcoff to make every Cocktail Party in the Barn unique.
To book a class: scott.beattie@barndiva.com
For the past two decades we have worked to share the joys and challenges that come from running a small family-run restaurant and special event facility in this community. We hope you will continue to help us write an imaginative text for Barndiva as we turn a page and continue our story.
The late great poet John O’ Donohue liked to say “possibility is the secret heart of time.” A Bientot!
