The Barlow is Sebastopol’s new culinary and art center, featuring several art galleries, wine tasting rooms, coffee roasters, breweries and restaurants. It’s a chic, contemporary warehouse space one can easily spend an afternoon exploring. My favorite stop, aside from Wind Gap’s modish new tasting room, is Zazu Kitchen + Farm. Relocated from Santa Rosa, Zazu’s new space is fresh and sunny with a glossy, minimalist design.

Since 2001, Zazu has been a go-to for foodies, especially those with a lust for quality Bacon. Chefs Duskie Estes and John Stewart, creators of the Black Pig Meat Co., start with pork country-raised in the Northwest. The pigs are heritage breed, free-range, and raised without antibiotics and hormones. Estes and Stewart dry-cure the pork with brown sugar for up to 21 days, and then finish it off over applewood smoke for 12 hours. The result is an amazing bacon perfectly balanced in salt, sweet and smoke. The menu is fun, heavy on pork and fresh veggies, and offers plenty of unique options for brunch, lunch and dinner. Items such as bacon, salumi, and gelato are produced on site, while other ingredients come directly from Zazu’s garden. The homemade pizzas are the best I’ve had in Northern California and perfect for two people to share.

Along with the delectable menu, Zazu’s full bar features porcine themed cocktails such as the “black pig whiskey sour.” The wine and beer list has been handpicked by an excellent palette, and offers a variety of local boutique wines and beers as well as some food-friendly wines from Italy and France. The bubbles selection is generous and they have an impressive list of wines offered in half-bottles. Overall, Zazu Kitchen + Farm is what I imagine all farm-to-table restaurants strive to be, and rightfully so.