Valette Restaurant

Hand cut beef tartare with truffle and texture. Fresh mussels in a savory broth with perfectly grilled bread for soaking up every last drop.

This is the kind of start to dinner that sets the tone.

Restaurant Week is here, and we’re inviting you to experience one of our favorite ways to dine.

A thoughtfully curated prix fixe menu that showcases the season, the craft, and the hospitality that defines us. Each course is designed with intention, layered with flavor, and paired perfectly with the warmth of our dining room.

This is your moment to gather, slow down, and savor something special in the heart of Healdsburg.

Reservations are filling quickly. Join us for Restaurant Week and let us take care of the rest.

From January 30 through February 1, Chef-Owner Dustin Valette had the honor of serving as 2026 Chef de Cuisine at the Naples Winter Wine Festival and presenting the “Million Dollar Meal…All for the Kids” auction lot. A room filled with generosity, world class wine, and a shared commitment to supporting children and families made this experience incredibly special.

To help raise meaningful funds for the Naples Children & Education Foundation is something we are deeply proud of. Moments like this remind us why we do what we do.

Grateful for the opportunity. Inspired by the impact. Looking forward to what is ahead.

An intimate table, thoughtfully curated dishes, wines, and cocktails meant to be shared. Our Valentine’s Day Dinner is almost here.
A few seats remain. Reserve now and celebrate with us.

A look back at our Harvest Celebration, and a little glimpse into what’s ahead. 🍷✨

From full glasses and thoughtful pairings to rooms filled with conversation, these moments are why we love gathering. We’re incredibly grateful for everyone who have joined us for past events and made them so special.

As we look toward the months ahead, we’re excited to host more events that bring wine, food, and community together in meaningful ways. Stay tuned, there’s so much more to come.

Final touches at the pass, where every plate is considered before it leaves the kitchen. This is where intention meets ex*****on.

January in the kitchen is about focus, precision, and letting the work speak for itself.
A quieter rhythm, sharpened instincts, and the same care poured into every plate, night after night.