“Wine is best appreciated when consumed with good food. We make wines we love to drink and show them with fresh, delicious, organically and sustainably grown food.” — Mac McQuown

At once quaint and chic, EDGE restaurant reveals a stylish contemporary setting in a Victorian home near the Sonoma plaza. EDGE presents a weekly culinary offering for guests to enjoy.

Here the talents of farmer, winemaker, and chef converge. Stone Edge Farm’s organic bounty is paired with our wines in seasonal menus crafted by Culinary Director and Executive Chef Fiorella Butron and her team.

Fiorella Butron is a graduate of Le Cordon Bleu in Lima, Peru. She worked at The Four Seasons in Palm Beach and Maui, the Wailea Beach Marriott, and Jay Bistro in Fort Collins, and explored food in Europe, Southeast Asia, and India.

Plate of food and server

Dining area

Bottle and guest