OpenTable has revealed its 2014 Diners’ Choice Award winners for the Top 100 Best Outdoor Dining Restaurants in America, with several North Bay restaurants making the list.

Among the Top 100 were Auberge de Soleil in Rutherford, Corks at the Russian River Vineyards in Forestville and Rustic at Francis Ford Coppola Winery in Geyserville.

Not surprisingly, California had the greatest number of winning restaurants, followed by Florida, Hawaii and Arizona.

The awards reflect the combined opinions of more than 5 million restaurant reviews submitted by the reservation service’s diners between May 1, 2013, and April 30, 2014.

SANTA ROSA

Pullman Kitchen in Railroad Square: Chef/owner Darren McRonald has opened The Pullman Kitchen in the former Three Squares/Syrah space in Railroad Square’s City205 building.

McRonald started his career at Table 29 in St. Helena in 1991. He has cooked at Le Cirque in New York, Chez Panisse in Berkeley and at the West County Grill in Sebastopol.

The 55-seat restaurant, which was vacated by Chef Josh Silvers last fall, has been lightly renovated, with a more open floor plan. Train station accents were added, along with a half-wall in the atrium dining area and a 14-seat private dining room, the “Caboose.”

Chef John Truck is helping out in the kitchen, while Jay Wyant-King serves as dining room manager. All three met while working with Cindy Pawlcyn’s restaurant group in Napa Valley.

The menus offer a Cal-Mediterranean array of dishes, served for lunch and dinner every day, plus brunch on weekends.

“It will always change, but you can always come here and get something yummy,” McRonald said. “We’re always going to be doing something different.”

For lunch through dinner, small plates on a recent menu included Bacon Wrapped Dates ($9), Fried Squash Blossoms with Provolone, Ricotta and Tomato Jam ($11) and a Warm Monterey Squid Salad ($13).

Large plates ranged from a Moroccan Spring Vegetable Ragout ($17) to Pullman Roasted Chicken with Spinach and Parmesan Pancakes ($22).

There are lunch specials served from 11:30 a.m. to 4 p.m. daily, such as the Engineer’s Lunchbox (cup of soup and grilled cheese sandwich, with ice cream and cookies for $15).

The brunch menu includes staples such as Vanilla Bourbon French Toast ($13), a daily frittata ($14), and Eggs Benny on Pullman Brioche ($16).

Hours are 11:30 a.m. to 9 p.m. Monday through Friday; 5:30 to 9 p.m. Saturday and Sunday; brunch is 10 a.m. to 3 p.m. Saturday and Sunday.

The Pullman Kitchen is located at 205 Fifth St. 545-4300. thepullmankitchensr.com.

NAPA VALLEY

Pawlcyn recovering following crash: Pioneering Napa Valley chef and restaurateur Cindy Pawlcyn is recuperating from surgery after surviving a head-on crash on Highway 121 in the Carneros region on April 6.

“She’s at home, with lots of support, and her spirits are great,” said her business partner, Sean Knight. “She had a surgery to repair the left heel, and she can’t put any weight on it for the next three or four months.”

With daily input from Pawlcyn, Knight is running the day-to-day operation of her three restaurants: Mustards Grill in Napa, Cindy’s Backstreet Kitchen in St. Helena and Cindy’s Waterfront at the Monterey Bay Aquarium.

Pawlcyn was unable to attend the Napa Valley Wine Auction in early June, where she was scheduled to serve lunch during the Saturday auction. Knight took her place, bringing along a few executive chefs from the team.

On the afternoon of April 6, Pawlcyn was a passenger in a Lexus RX 450 driven by her husband, John Watanabe. According to the CHP, they were heading southbound on Highway 121 when a Chevrolet Equinox heading northbound crossed the center line. Watanabe swerved into the northbound lane to try to avoid a collision, but the Chevrolet swerved back into the northbound lane and the two vehicles crashed head-on.

Pawlcyn suffered several broken bones. Her husband suffered minor injuries.

SANTA ROSA

Rosso pizza at Paradise Winery: Rosso will serve up a special “Pizza in Paradise” menu from June 18 through October 2 at Paradise Ridge Winery in Santa Rosa.

From 11 a.m. to 3 p.m. Wednesdays through Sundays, guests can order a pizza and wine pairing that includes pizzas, piadinis and salads served alongside wines by the glass or the bottle.

Paradise Ridge is located at 4545 Thomas Lake Harris Drive. prwinery.com or 528-9463.

HEALDSBURG

Summer cocktails at Spoonbar: Spoonbar at H2hotel has launched five new summer cocktails created by Bar manager Tara Heffernon, who also created a bottled cocktail for Pizzando restaurant in the Hotel Healdsburg building.

Spoonbar cocktails include a Botanical Gimlet made with Square One Botanical Vodka, The Khaleesi made with Square One Rye Vodka, a Papaya Margarita made with Frida Kahlo Blanco, a Raspberry Collins made with Hanger One Raspberry Vodka and St. George Raspberry Liqueur, and the Mad Hattan, made with Eagle Rare 10 Year Bourbon and St. George Coffee Liqueur.

At Pizzando, the Petal Thorn bottled cocktail is made with house-made pomegranate-infused vodka, with pamplemousse rose grapefruit liqueur and Petal Thorn vermouth.

For more information, go to spoonbar.com.

SANTA ROSA

Tour teaches about draft-horse farming: The Marin and Sonoma chapters of the Weston A. Price Foundation will host a public tour from 11 a.m. to 2 p.m. Sunday of the Work Horse Organic Agriculture Farm.

WHOA promotes the use of draft-horse farming to support sustainable and organic agriculture in Sonoma County. The nonprofit farm grows food and gives it away to people who do not generally have access to fresh, organic produce.

The farm is located at 4927 Petaluma Hill Road. For more information, call 939-9999.

The Weston A. Price Foundation is nonprofit nutrition education foundation dedicated to the research of Dr. Weston Price.

SANTA ROSA

Wild salmon on menu at Boudin SF: Boudin SF at Montgomery Village has introduced three new dishes featuring wild Pacific salmon this spring, just in time for the Chinook season.

The Wild Pacific Salmon with Kale and Soba Noodles features salmon brushed with a sweet Asian chile glaze, kale and soba noodles, finished with oranges, red peppers, cilantro and sesame-ginger vinaigrette.

For bacon lovers, there’s a Wild Pacific Salmon BLTA — salmon served with applewood-smoked bacon on toasted sourdough with lettuce, tomatoes and avocado.

A wild Pacific salmon sandwich on multigrain bread is garnished with sun-dried tomato pesto, basil aioli, roasted red peppers and thinly-sliced red onions.

Boudin SF is located at the corner of Farmers Lane and Montgomery Drive in Santa Rosa. 303-4100.

GLEN ELLEN

B.R. Cohn music fest Sept. 19-22: Tickets are now on sale for the B.R. Cohn Charity Fall Music Festival. The Charity Auction Dinner is Sept. 19 with James Beard nominee and award winning chef Mark Stark. The music festival is Sept. 20 and Sept. 21, and the Celebrity Golf Classic is Sept. 22. Concert performers include: Peter Frampton, Melissa Etheridge, Huey Lewis and The News, Wallflowers and Los Lonely Boys.

Tickets for the concert range from general admission at $79 to VIP at $350. Visit www.brcohnfallfestival.org for detailed ticket information. Proceeds from this year’s festival will be spread among several charities including: Sonoma Valley Education Foundation, Redwood Empire Food Bank and Veterans organizations. B.R. Cohn Winery is at 15000 Sonoma Highway in Glen Ellen.

PHILO

Lulu Cellars develops property: Lula Cellars plans to debut a 22-acre property and hospitality center in Mendocino’s Anderson Valley this summer. The property will have a tasting room, a small production facility, a 10,000-square-foot event area, a one-acre vegetable garden and land to plant 13 acres of pinot noir grapes. The property is located at 2800 Guntly Road in Philo (at the corner of Guntly Road and Highway 128, next door to Handley Cellars). Private tours of the new property are available by appointment and can be scheduled by contacting the current Lula Cellars tasting room in downtown Philo at 8627 Highway 128 at 895-3737.

NAPA VALLEY

Learn to pair wine and food at Hall: Hall Wines has launched a new culinary program that demystifies wine and food pairings at noon on Saturdays in St. Helena.

The program includes a tour of the St. Helena winery, vegetable garden, art collection and winemaking facility. Guests learn about how to create pairings in the demonstration kitchen, where chef Corrie Beezley serves four food bites. The experience lasts 90 minutes and costs $75.

In addition, Hall Rutherford has launched a series of cooking events with chef David Katz of Panevino, a catering and education company based in St. Helena.

Katz developed a wine and food pairing curriculum for the Culinary Institute of of America. Katz pairs Hall wines with artisan products and produce from Napa Valley during the cooking events, which take place from 5 to 7 p.m. at Hall Rutherford.

On July 17, Katz will feature “Pizza on the Patio.” On Sept. 25, he will showcase “Harvest Season Hors d’Oeuvres.”

Reservations are required: 967-2626 or hallwines.com.

Compiled by Staff Writer Diane Peterson, who can be reached at 521-5287 or diane.peterson@pressdemocrat.com, and Peg Melnik, who can be reached at 521-5310 or peg.melnik@pressdemocrat.com.