Cuisine:

• Lounge, club, bar
• Bar
• American

Bacchus Restaurant and Wine Bar Description:
Given that the Doubletree Hotel's signature treat is a cookie at turn-down time, one might expect more cookie-cutter corporate fare from its restaurant's menu. Not so at Bacchus Restaurant & Wine Bar, where customization and local sourcing (where possible) are a welcome surprise. At this wine country location, they grind their own meat and make the pasta for the hearty pappardelle bolognese; marinate Sonoma CK lamb for 24 hours before giving it a leisurely, 'til-tender braising; and turn Bodega Bay crustaceans into airy crab cakes served with tropical salsa and vanilla gastrique. Other choices include seared tomba tuna, seasonal risotto with morels and chanterelles and generous salads. Unfortunately, the restaurant's name does not reflect the wine list, which tends toward the ordinary. The dining room feels generically hotel-like, with stretch space for convention crowds; a small lounge with a fireplace makes for more intimate dining.


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