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f a l l 2 0 1 8 | 6 3 Sonoma Is Special: Few places in the world can boast a rich history further elevated by sought- after real estate, stunning scenery, and a sprinkle of celebrity residents. Tourists flock here for the city's bucolic feel, arts and cultural scenes, views of the Mayacamas Mountains, and, of course, its beloved town square. Most, however, hear the word "Sonoma" and immediately think of nothing but wine. Indeed, the soil and climate—dry and warm summer days tempered by nightly cool breezes from the Pacific—provide ideal growing conditions for both wine grapes and local produce. The chefs who drive Sonoma's top-notch restaurant scene relish using in- gredients grown on nearby farms, as well as in their own gardens and backyards. Menus are likewise dominated by locally sourced meats and, of course, a healthy sampling of wines produced in the region. To uncover why the farm-to-table move- ment is considered a way of life for Sonoma residents, The Clever Root recently sat down with five popular local chefs and restaurateurs to ask, "What makes you uniquely Sonoma?" R R Quail with porcini-herb stuffing and goat cheese crema at Café La Haye. Café La Haye Saul Gropman opened Café La Haye in 1996, and while he initially served just breakfast and lunch, it didn't take long for Gropman to realize dinner would turn out to be his bread and butter. Located off Sonoma Plaza with seating for just 34 guests, Café La Haye is intimate and cozy. It's also the epitome of everything Sonoma, as it relies on the bounty of local farmers and producers to curate its seasonal menu. Chef Jeff Lloyd cooks up some of the most delicious fish in town along with a daily risotto and a number of other mouthwater- ing dishes, including quail with porcini-herb stuffing that tastes like Thanksgiving on a plate. La Haye's wine list, meanwhile, favors small-lot Pinot Noir producers like The Donum Estate and J. Rochioli Vineyard & Winery. With a twinkle in his eye, Gropman also mentioned a reserve list that highlights first- through fifth- growth Bordeaux. Do inquire! Café La Haye owner Saul Gropman spotlights small-lot wines on his list.