At long last… The Big Easy is open on an event basis and we’ve scheduled several fun upcoming nights! Stay tuned on our Events Calendar for details as we continue to plan more exciting events at our new little underground jazz club & restaurant in American Alley.
The Big Easy website coming soon!

Brown butter waffle with caramel roasted apples, oat crumble and chai whipped cream.

Heidrun Meadery, located in Point Reyes Station, is the first of its kind to make a fantastically delicious naturally sparkling honey wine, made in the traditional methode champenoise.

Check out a new article in Southern Sonoma County Life by Frances Rivetti on Speakeasy and a few other fabulous restaurants (Social Club, Corkscrew Wine Bar and Andy’s Sushi) participating in this year’s Taste of Petaluma

Summer is here and our new menu is bigger and better, highlighting the season’s new bounty and mixing things up with more tapas dishes and shared plates to keep you eating and drinking with friends well into the warm nights.

Spring is here and we’re taking full advantage of the beautiful weather on our patio and the ripe and juicy new fruits and veggies. Join us in beautiful Putnam Plaza and try some of our new brunch items, including smoked salmon with 5 minute farm eggs and tarragon creme fraiche, buttermilk biscuits with sausage gravy, or our steak and eggs.

Pan seared Southern California halibut over roasted corn succotash with bacon, romesco sauce and drizzled with citrus oil. Delicious, fresh, local, and a perfect display of this season’s new bounty.

Grilled head on prawns served with fresh corn, focaccia, and a chunky tomato butter sauce with herbs de Provence. A perfect way to enjoy the fresh tastes of early summer. Come get ’em while they last

At the gastronomic helm is Dindo Borja, the final—and best—interviewee out of over a hundred who answered their chef-wanted Craigslist ad. A native of Guam and an alum of St. Helena restaurants Tra Vigne and Brix, “chef Dindo elevated our expectations,” gushes Tschann. “His food is art.

Lamb meatballs in a beef broth with fresh mozzarella curds, marinated mixed olives, toasted pumpkin seed pesto, feta cheese and focaccia bread crumbs