NEWS & EVENTS

Willi's Wine Bar

Memories Shared and New Memories Made at Willi's Wine Bar's 20th Anniversary Celebration

Willi's Wine Bar

Willi's Wine Bar 20th Anniversary Contest Winners

Willi's Wine Bar

Willi’s Wine Bar Announces 20th Anniversary Social Media Contest

Stark's Restaurants

We’re Hiring Managers, Front of House & Back of House Staff at All Stark Restaurants!

Bird & The Bottle

Taste the Rainbow!

Bird & The Bottle

Spring Menu Refresh

Stark's Restaurants

Bloody Mary Bonanza

March 22, 2022

Stark's Steak & Seafood

Mark Stark's Tips on Cooking the Perfect Steak

Willi's Wine Bar

Mark Stark cooks up two of Willi’s Wine Bar’s most popular dishes!

Holiday Schedule for all Stark Reality Restaurants

Willi's Wine Bar

Looking for the Ultimate Food & Wine Pairing?

Stark's Restaurants

All Stark Restaurants Have Re-Opened!

November 03, 2019

Willi's Wine Bar

Field Trip to Trombetta Family Wines

Willi's Wine Bar

C’mon over! Walk-ins are Welcome

Bravas Bar De Tapas

Bravas Celebrates Sonoma County 2019 Cider Week Spanish-Style!

Willi's Wine Bar

We Can't Wait to See You!

Willi's Wine Bar

Chef Mark Stark Leads Team of Sous Chefs to Victory!

Willi's Wine Bar

Recreating Our Signature Wine List

Willi's Wine Bar

Eagerly Waiting to Reopen

Willi's Wine Bar

Willi’s Wine Bar: The Santa Rosa restaurant that would not die

Willi's Wine Bar

Owners of Willi's Wine Bar in Santa Rosa reveal road to rebuilding

Monti's

Monti's Named as Michelin Bib Gourmand for 2018

October 5, 2017

Monti's

Press Democrat 'Best Of' Names Monti's Best in Outdoor Dining

October 2018

Stark's Restaurants

Stark Restaurants Win Multiple Categories in Press Democrat's Best 2018 Food and Drink

Stark's Restaurants

Stark Restaurants Win Multiple Categories in Press Democrat's Best 2017 Food and Drink

Stark's Restaurants

Stark Restaurants Win Bundle of Awards from North Bay Bohemian's Best of 2017

March 2017

Stark's Restaurants

Bird & The Bottle, Bravas Bar de Tapas, and Willi's Wine Bar Featured on Sonoma Magazine's Best Outdoor Dining

March 2017

Willi's Seafood & Raw Bar

Willi's Seafood Voted Best Seafood Restaurant in Press Democrat’s “Best of 2016”

2016

Willi's Wine Bar

Willi’s Wine Bar’s: Best Al Fresco Dining Spots in Sonoma County

July 05, 2016

Bravas Bar De Tapas

Bravas Makes List of Michael Bauer’s Favorite Restaurants in Healdsburg

January 15, 2016

Stark's Steak & Seafood

Starks Steakhouse Voted Best Bar, Happy Hour and Server in Press Democrat’s “Best of 2016”

2016

Mark Stark’s Tips on Cooking the Perfect Steak

Want to cook steak like a pro? Check out Mark Stark’s 6 secrets, including choosing the cut of meat, seasoning your steak, and proper slicing, to make your steak sizzle like a pro.

1. THE RIGHT CUT

“Good Grades” aren’t just for students. Seek out choice and prime. 

“Size Matters” A good steak should be at least 1.5 to 2″ thick.

One of Mark’s favorites is the New York, bone in–of course.

2. PICK THE PROPER PAN Grill or cast iron skillet, the heavier the better. 

3. SEASON IT UP A great piece of meat needs nothing more than salt, pepper, and a third ingredient that may surprise you. 

4. “THE 3 T’S,” Time, Temperature and Touch

Chef’s trick #1: “The 3-second rule” to tell if your pan is hot enough. Hold your hand 6″ above heat source. If you can hold it there longer than 3 seconds, it needs to be hotter. If you’re cowardly, instead of using your hand, you can place a drop of water in the pan. It should evaporate within 3 seconds.  

Chef’s trick #2: Baste with butter (the surprise ingredient) 

Chef’s trick #3: Finish in hot oven preheated to 500 degrees until steak reaches desired degree of doneness by touch test. Start checking after 5 minutes. 

Chef’s trick #4: The touch test. 

A great explanation (with photos!) of the touch test from Simply Recipes 

5. GIVE IT A REST Meat must be allowed to rest before slicing, 5 to 10 minutes depending upon the size of the steak. 

6. SLICING SAVVY Use a sharp, non-serrated knife and always cut across the grain.