The first thing on Chef Joe O’Donnell’s to-do list every day is to source the freshest local ingredients he can find. He scours Petaluma markets and works closely with nearby farmers and vendors to find the foods that are worthy of his menu at Seared. Paired with Petaluma wines, brews, and spirits, the farm-to-table bites are a huge hit among foodies, as evidenced by more than 500 glowing Yelp reviews.

Start with a small plate or two, like oysters from the raw bar and filet mignon skewers with papaya salad. As you nibble on the lighter noshes, check out your entree options. Seared’s chef specializes in steaks cooked at a sweltering 1,200 degrees, like the Beeman Ranch wagyu ribeye and the Flannery Beef filet mignon. If you’re looking for a lighter option, try the wild local cod, the house-made ricotta gnocchi, or the Liberty Farms duck confit.