Executive Chef “Billy” Reid of HopMonk Tavern (Sebastopol & Sonoma) knows what tasty food is all about and how to keep 2 kitchens humming; kudos as well to the front of house management for training wait staff well, too. It’s so nice to go to a place and feel welcome, noticed and appreciated.  A winning combination. Gee, don’t you wish more restaurants followed that plan?……        

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