The Lodge at Sonoma 1325 Broadway Sonoma , CA 95476

Wednesday -Sunday: 5PM – 9PM

Happy Hour:
Wednesday -Sunday:  3PM-5PM


Private Events

Let us host your next event.

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The Menu

California cuisine cooked on a hearth oven.

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Gift Cards Available

Gift an unforgettable dining experience.

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Wit & Wisdom is Chef Michael Mina’s first venture into wine country dining and delivers Mina’s signature flair with a highly curated culinary experience perfect for any time of day. This charming wine country tavern offers Chef Mina’s award-winning California cuisine cooked in a hearth over, and of course, an enviable wine list, which recently earned a spot on The World’s Best Wine Lists 2022 by The World of Fine Wine magazine. Guests can choose from a delectable assortment of seafood straight from the Pacific, pasture-raised meats, wood-fired pizzas and handmade pasta, market vegetables and after-dinner indulgences such as the White Chocolate-Crème Fraiche Cake or Bohemian Creamery Cheese. 

Our Menu

Wit & Wisdom's menu features regional California cuisine cooked on a hearth oven, buoyed by a magnificent wine program as only MINA delivers.

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Private Dining & Events

We offer a variety of options for booking special and private events for parties of 13 or more. This includes – but is not limited to – standing receptions, private dining, restaurant buyouts, catering, large group dining and chef appearances. With a true universe of craveable culinary experiences, MINA offers the perfect solution for all of your special occasions. Allow us to elevate your event and transform your vision into an extraordinary experience for you and your guests — together we will create more than a meal, we will create one-of-a-kind memories.

Wit & Wisdom can host your event small or large and is also available for a full restaurant buyout.   For more information, please contact 707.931.3410 or [email protected]


Gift Cards

A Gift For Every Craving

Give the gift of an unforgettable dining experience.

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Chef Michael Mina

Michael Mina is an award-winning chef and the founder and executive chairman of MINA Group, a collection of over 30 chef-driven concepts such as PABU, Sorelle, MINA’s Fish House, the Bungalow Kitchen by Michael Mina, and Bourbon Steak, across the Bay Area, Los Angeles, New York, Hawaii and beyond. Born in Cairo, Egypt, and raised in Washington, he began his career at Chef Charlie Palmer’s Aureole in New York City. His collaboration with Chef George Morrone led to the creation of AQUA, an upscale seafood restaurant in San Francisco, which opened to national acclaim, and as AQUA’s executive chef, Chef Mina also earned multiple James Beard Awards over the years. Throughout his illustrious career, Chef Mina has also been honored with additional numerous accolades, including a Michelin star at MICHAEL MINA, James Beard Foundation’s “Who’s Who of Food & Beverage” inductee, Bon Appetit’s Chef of the Year, and more. He was most recently named one of the “50 Most Powerful People in American Fine Dining” by Robb Report.


Executive Chef Danny Girolomo

Born and raised just outside of Detroit, Michigan Chef Danny Girolomo grew up eating multicultural foods from his Italian heritage to visiting Hamtramck known for Polish food, Mexican town, Detroit-style pizza, and BBQ. Having only worked in kitchens he obtained a degree in pastry from Oakland CC but found his true passion in savory cuisine. His career began working for Max and Erma’s restaurant group where he worked for several locations opening and training new hires in our region. He was then given an opportunity to work for Pine Lake Country Club where his true passion developed.

Chef Girolomo got married in 2011 and soon moved to Sonoma County California with his wife to escape the snow where he was accepted at the Culinary Institute of America. He then worked at FARM at Carneros Inn under Andrew Budnyj who was a former sous chef at Aqua. Chef Andrew really instilled his discipline, attention to detail, sense of urgency, and passion for farm-to-table cuisine. In 2017 Girolomo began at John Ash and Co. as sous chef where he found himself elevating the tasting menu based on their 4 onsite vegetable gardens and greenhouse and where they obtained their first Michelin recommendation. In 2019 he worked under Mark Hopper at Barndiva and quickly moved up to Chef De Cuisine overseeing 2 restaurants 1 as French-influenced,  and the Gallery was a Mediterranean-inspired art gallery for events and holidays.

Chef Girolomo joined Wit and Wisdom in 2020 as part of the opening team as Executive Sous Chef. I was promoted to Executive Chef in May of 2022.