Central Market is a farm-to-table restaurant, housed in the 1918 Maclay building in the heart of downtown Petaluma. Our cuisine is rustic California-Mediterranean. Our philosophy lies in finding ways to make the familiar new, combining traditional American recipes with a wine country sensibility. We make everything in house, from scratch daily. Our bread comes out of our wood-fired oven fresh each morning. We want your visit to Central Market to feel like a visit to an old friend's house, where you are welcomed warmly. We invite you to enjoy a fresh, local delicious meal, paired with a bottle from our carefully curated wine list, which features local and international selections.
"The service we received was some of the best I've experienced in a long life of restaurants for business and leisure; our waiter was knowledgeable, gracious, and made good recommendations on both food and wine."
January 10, 2013
"The Mediterranean-inspired food, and the entire experience, is every bit as sophisticated as you'll find at some of the top spots in San Francisco, and it's a good excuse for those of us who don't live there to experience Petaluma's bucolic atmosphere. "
About the Chef
Chef Tony Najiola. Chef Najiola was born and raised in New Orleans, the great grandson of a Sicilian vegetable farmer. Like just about everyone in New Orleans, Tony loved food from an early age. So at 17 he got his first restaurant job. At 21, he moved to Manhattan, and by 27 he had his first executive chef job at a little restaurant in the West Village called the Village Green. In 1991, he moved to San Francisco where he became Chef at Brasserie Savoie and then Executive Chef at Ernie's. In 1995 he became Winery Chef at Ravenswood in Sonoma County. In April 2003, he opened his own restaurant, Central Market.
Tony was drawn to Petaluma because of its rich agricultural history and the fact that there was farmland in close enough proximity to the downtown to be able to someday realize his dream of owning a nearby farm to support the restaurant. In 2011 his plan came to fruition when he purchased the land for Muleheart Farm.
Like any good chef, Tony is driven by both the opportunity to make and to share great food. One of his favorite things is finding ways to make familiar things new - figuring out how to turn traditional recipes into something fresh. In the last few years, being a farmer has inspired a particular interest both in raising and butchering pigs. On any given afternoon when he is not at the restaurant, you will find him gathering milk and acorns for his pigs or nose-deep in a book about sausage.