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. It fuses Korean, Basque, and Jewish influences and has earned national recognition. 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 centers on cooking the food they love to share at home. 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 space featured understated elegance, natural wood accents and soft lighting. Service embodied the restaurant's heartfelt philosophy, with staff treating guests like cherished friends rather than customers. The wine program highlighted thoughtful pairings alongside Korean spirits. Animo is evolving toward a fire omakase format with direct-flame cooking techniques. The new format aims to maintain the restaurant's warmth and focus on the food. The transformation reflects Smookler's commitment to continuous evolution, ensuring each visit offers something genuinely special. Reservations are expected to be limited. This is destination dining that honors tradition while fearlessly pushing boundaries, a true reflection of modern California cuisine's limitless possibilities.

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  Notes

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