A destination restaurant well worth the hour or so trip from San Francisco to the North Bay is Wild Goat Bistro in Petaluma. Nestled in the historic Great Petaluma Mill, the bistro has an indoor space that is inviting, with a community farm table, reclaimed copper-top counter, and views of the open kitchen. The outdoor seating is right by the Petaluma River, off a trail. The restaurant is so hyper local that its menu is a showcase of multiple Bay Area food and drink small businesses, such that a meal there helps support these local purveyors too.
Here at the San Francisco Bay Times, we first learned about Wild Goat Bistro from columnist and Check, Please! Bay Area host Leslie Sbrocco, who shares that it is one of her own favorite restaurants. On the show she puts the focus on viewers’ restaurant picks, so Wild Goat Bistro has not even been featured yet on the popular KQED series, which will soon be heading into its 20th season. After leisurely walks, Sbrocco enjoys catching up with the couple who own the restaurant, Jacob and Kara Gamba. She also praised the “great outdoor space with a whole full tent that overlooks the river, and porch seating.”
And then there is the Coconut Cake. As Sbrocco says, “It is gluten-free, light, loaded with coconut, and has a delicate buttercream frosting.” She will sometimes stop by Wild Goat Bistro just for a slice of that cake, which is brought in by Santa Rosa-based Mad Batter Cakery Co.—and some of the bistro’s robust coffee. She is definitely not the only fan of the exquisite cake. “Best cake ever” is often mentioned in reviews, and diners have been known to journey for hours just to sink their teeth into that bucket-list dessert, which has also been getting raves from travelers drawn to Sonoma County because of its many wineries.
With our curiosity piqued, we checked in with the Gambas to learn more about Wild Goat Bistro.
San Francisco Bay Times: Wild Goat Bistro’s commitment to gluten-free options is a standout. What led to your decision to have so many gluten-free options, especially as your work at Risibisi in Petaluma included a menu known for delicious breads, pizzas, and pastas?
Jacob Gamba: Wild Goat Bistro was founded by Nancy De Lorenzo in 2010. She has some dietary restrictions and wanted a place for people like her to go and be able to have a nice meal. In 2022, she was looking to sell and move on from restaurants to retire where her and her partner, Sharon, reside now in Santa Fe, New Mexico. At the time, when I found out Wild Goat was for sale, my wife Kara and I were hoping to take over Risibisi in the near future, but as soon as I found out Wild Goat was for sale, we knew it was meant to be. Not only did the concept of catering to people with dietary restrictions, a menu that has something for everyone, and a beautiful restaurant screamed yes to us, but it also was knowing we could keep it going and take the concept to the next level. Our menu is 100% gluten free, or can be; if you take away using gluten-free bread and pizza crust, we are creating dishes that are naturally gluten free. In addition to being gluten free, we have vegan options, nut-free options, and we consider our restaurant to be on the healthier, organic, all-natural side (clean eating). No canola oil, no deep fryer, less salt, and yet, still delicious food. The reason I say nut-free is because we make some things that normally would contain nuts, with no nuts. For example, our pesto is made nut-free. Also, our vegan pizza mozzarella from Miyoko’s in Petaluma is nut-free. That is important because, one thing a lot of people with nut allergies that also have dairy allergies say, is that we are one of the first restaurants they’ve been able to eat pizza in, because most plant-based cheeses have cashews, almonds, etc. Like I said, there is something for everyone—and we include steak, salmon, and chicken on our dinner menu as we don’t want to leave anyone out!
San Francisco Bay Times: So you are no longer with Risibisi? Do you own any other businesses in the area?
Jacob Gamba: No, I do not. I was actually the General Manager at Risibisi for 16 years, until 2022. The plan was for me to take over for Marco (the current owner), but things never materialized, unfortunately. I played a big role in building that restaurant up and it was sad to leave, but I couldn’t be happier with the decision my wife and I made with Wild Goat Bistro.
San Francisco Bay Times: We appreciate that you support many local food and drink businesses, offering several products made right in Petaluma. Do you still work with Steve Sando of Rancho Gordo (specializing in heirloom beans)? Members of our team ran into him the other day and enjoy his products.
Jacob and Kara Gamba: Yes, all of our beans come from Rancho Gordo! Buying and supporting local is one of those examples mentioned about growing the concept we bought into and how important buying local, eating local, and clean eating can have a huge impact on our lives and the environment around us. Have you ever heard of the slow food movement that started as a nonprofit in Italy in the 1980s? Their goal at the start of the movement was to ensure everyone had access to healthy food that was good for them, the people who produced it, and the planet. It’s crazy all these years later and we are still educating people on how their food choices affect the world around us.
San Francisco Bay Times: What are some of your other favorite local food and drink items that are included in Wild Goat Bistro offerings?
Jacob and Kara Gamba: Just to name a few. FYI, a lot of these get delivered by the owners themselves:
Ron Noble Family Wines Pinot Noir,
Petaluma Gap
Leo Steen Organic Chenin Blanc and Rosé
Goat Rock Organic Cider, Petaluma
County Line Harvest, Petaluma
Whole Spice, Petaluma
Sky Hill Farms Honey
Full Circle Bakery
Miyoko’s Vegan Creamery
Mama Mel’s Petaluma (gluten free breads)
Point Reyes Cheese
Laura Chenel
Mary’s Organic Chicken
Liberty Farms
Niman Ranch
Mad Batter Bakery for their award-winning gluten-free cakes
San Francisco Bay Times: With a surname like Gamba, we are guessing that there must have been a talented Italian grandmother, mother, or other relative who influenced your connection to fine foods and beverages.
Jacob Gamba: Gamba comes from my great grandpa from Calabria. To say I love Italy is an understatement. I definitely picked up the passion of food and wine from my Italian ancestors. However, my mom might argue that her father (my other grandpa) from Norway played a part in that as well. I was actually born in Petaluma at Petaluma Valley Hospital, believe it or not. I’m local for sure, born and raised. Started working as a paper boy for The Argus Courier when I was 12 years old and started volunteering at the Elks Lodge in the kitchen and dining room when I was 14. Ever since then, I’ve never left the hospitality industry, from hotels to restaurants. I studied at the old California Culinary Academy in San Francisco in hospitality restaurant management, which included culinary as well. My passion for food and wine has only grown over the years and now we have a restaurant that I can continue my passion to serve healthy and delicious food to everyone and anyone, and help out the earth too. However, none of this would be possible without my wife almost solo parenting on her own with our 3 kids (18, 12, and 10 years old) while I’ve kept a crazy restaurant schedule of nights and weekends from before they were born. I gave my oldest son, Austin, his first restaurant job when he was 15 at Risibisi, and now he is one of our best expediters at Wild Goat at 18 years old. Proud mommy and daddy.
San Francisco Bay Times: Are there any seasonal specials that you are featuring now?
Jacob and Kara Gamba: We always have a seasonal pizza, called In Season. The current In Season has fontina cheese, roasted butternut squash, balsamic caramelized onions, bacon, and pine nuts. Of course, anyone can swap crust with a gluten-free pizza crust and/or switch cheese for Miyoko’s vegan cheese. We also have some really yummy sweet potato quinoa cakes with tahini, chipotle, and a Brussels sprouts slaw. For a meat eater, we have a grass-fed Niman ranch burger served on a French roll from Full Circle Bakery, or a gluten-free roll delivered from Mama Mel’s Bakery here in Petaluma. We always have our ginormous salads, and gluten-free cakes as well.
San Francisco Bay Times: We’re curious and have to ask: What else does Leslie Sbrocco order at your restaurant besides that amazing cake?
Jacob Gamba: You know, I always forget what Leslie orders for her meal because I’m always distracted from her obsession with our gluten-free Coconut Cake. You’ll have to ask her about that cake! I think she eats a meal just so she can order that. And I’m sure she’s not the only one who feels that way, ha!
San Francisco Bay Times: It takes at least an hour for those of us in San Francisco and the East Bay to make the trek to Petaluma. A visit to Wild Goat Bistro would seem to be the perfect ending or mid-day treat during a weekend daylong road trip. Do you have any other favorite businesses, venues, or other stops that we should explore while in your area?
Jacob and Kara Gamba: Absolutely! FYI we are open 11:30 am–8 pm daily, except for Sundays we are open only 10:30 am–3 pm. We recommend:
Local wine tasting rooms in Petaluma at Brooks Note, Adobe Road, and Keller Estate, and La Dolce Vita Wine Lounge.
Downtown boutique shops in the Petaluma Great Mill where Wild Goat Bistro is located, such as Hunter and the Bird and Refill Mercantile. There are lots of other boutique shops within walking distance from us in downtown Petaluma on 4th Street and Kentucky.
The Mystic Theater always does live music shows and Buffalo Billiards for a game of pool.
Helen Putnam Park for a beautiful hike and gorgeous views around Petaluma.
Cool off with Italian ice and soft-serve at Wicked Slush.
https://wildgoatbistro.com/
Bay Times Dines
Published on January 30, 2025
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