Animo

Where Korean banchan meets Basque grilling traditions, Animo Sonoma represents chef Joshua Smookler's most personal culinary expression—a restaurant born "ex animo," from the heart. This acclaimed Wine Country destination uniquely fuses Korean, Basque, and Jewish influences into an extraordinary dining experience that earned national recognition as one of Esquire's best new restaurants in America.

The husband-and-wife team of Joshua Smookler and Heidy He brought their formidable credentials from New York's celebrated Mu Ramen to Sonoma in 2022, seeking deeper connection to California's agricultural bounty. Their previous venture earned two stars from the New York Times and was crowned America's best ramen by Eater, establishing their reputation for transforming humble ingredients into transcendent cuisine. At Animo, this philosophy evolved into something more intimate—cooking the food they love to share at home, elevated through meticulous technique and Sonoma's exceptional terroir.

Animo's cuisine defies easy categorization, weaving together Smookler's diverse culinary heritage into dishes that feel both familiar and revelatory. The signature whole dry-aged turbot, imported from Spain and grilled over almond wood in homage to Basque Country's legendary Elkano, exemplifies this approach—traditional technique applied to pristine ingredients with Korean-inspired accompaniments. Kimchi fried rice transforms comfort food into fine dining, while pastrami sourced from New York's iconic Katz's Delicatessen bridges coasts and cultures. Each plate celebrates the restaurant's multicultural DNA while showcasing Sonoma's seasonal abundance through locally sourced vegetables and artisan producers.

The original intimate space west of downtown Sonoma featured understated elegance—natural wood accents and soft lighting creating warmth without pretension. Service embodied the restaurant's heartfelt philosophy, with staff treating guests like cherished friends rather than customers. The carefully curated wine program highlighted Sonoma County's finest expressions, from crisp Chardonnays to elegant Pinot Noirs, alongside rare Korean spirits that complemented the menu's unique flavor profiles.

Currently in transition, Animo is evolving into an even more refined concept centered around "fire omakase"—a four-course tasting menu emphasizing direct-flame cooking techniques. This new iteration promises greater intimacy and personalization while maintaining the warmth and authenticity that made the original so beloved. The transformation reflects Smookler's commitment to continuous evolution, ensuring each visit offers something genuinely special.

Reservations for the reimagined Animo will be highly coveted, offering discerning diners access to one of Sonoma's most innovative culinary voices. This is destination dining that honors tradition while fearlessly pushing boundaries—a true reflection of modern California cuisine's limitless possibilities.