Oso Sonoma occupies a nineteenth-century building on the historic Sonoma Plaza, styled as a rustic-modern spot to settle in with wine country food and drink. The bar and lounge area handles a raw bar alongside small plates, and the kitchen keeps the menu in motion rather than fixed, so the lineup shifts over time.
Chef David Bush came up through the ranks the hard way, starting as a teenage dishwasher before training at the California Culinary Academy in San Francisco and working through Bay Area kitchens. He moved to Sonoma in 2001, taking on Chef de Cuisine roles at The Girl and the Gaucho and The Fig Cafe while earning a history degree at Sonoma State University. He later spent six years as Executive Chef at St. Francis Winery & Vineyards, where he developed a multi-course food and wine pairing program before opening Oso on the Plaza.
Regulars keep coming back for the appetizers — burrata, oysters, and deviled eggs come up often — and for a bar scene that stays lively even as service can get stretched thin during a rush.
Chef David Bush came up through the ranks the hard way, starting as a teenage dishwasher before training at the California Culinary Academy in San Francisco and working through Bay Area kitchens. He moved to Sonoma in 2001, taking on Chef de Cuisine roles at The Girl and the Gaucho and The Fig Cafe while earning a history degree at Sonoma State University. He later spent six years as Executive Chef at St. Francis Winery & Vineyards, where he developed a multi-course food and wine pairing program before opening Oso on the Plaza.
Regulars keep coming back for the appetizers — burrata, oysters, and deviled eggs come up often — and for a bar scene that stays lively even as service can get stretched thin during a rush.