We go to the table
before we write about it.

What gets published

Restaurant stories begin with a visit, a plate and a detail worth remembering. Guides answer the less glamorous questions that decide where people actually eat: what to order first, where to park, what works for ten people and where dinner still makes sense after a day of tasting wine.

Menus, prices, market schedules and hours can change. We link to the restaurant or official organizer whenever a current detail matters.

How we handle clients

Some restaurants featured here are DevourNow clients. That relationship is disclosed on the article itself. A paid web-services relationship does not turn a menu into a fact, so descriptions are written from the visit and practical details point back to a live source.

There are no star ratings. The useful question is sharper: who will enjoy this place, and what should they order when they get there?

Vlad Selchuk

Vlad Selchuk writes and publishes The Northern Table. He lives and works in Northern California, builds restaurant websites through DevourNow NorCal and spends a lot of time driving between Santa Rosa, Sebastopol, the Sonoma Coast and tables farther south in Marin.

Corrections and updates

If a restaurant has changed a menu, a farmers market has moved or a practical detail is wrong, send the page and the correction. Quiet corrections are useful; stale certainty is not.