I began my road trip south to Marin County down The Nickel (aka I-5) winding through the Coastal Range and around Clear Lake on 20 to hwy 101. My first stop being Ukiah, which is a pretty sleepy town on Sundays so we made the short trip south to Hopland looking for a meal. I wanted to go to someplace I hadn’t been to before when we came upon Piazza de Campovida. We were too early for dinner so off to the bar we went for lunch.
Hopland is a small farming town named for the hop vines that were cultivated for beer production since the mid-19th century. The town has been a destination for micro brew enthusiasts since 1983 when the Mendocino Brewing Company opened the 1st brew pub in California. Today the hills are covered with grape vines and wineries abound. The town is located about a 1 1/2 hour drive on hwy 101 north out of San Francisco and only 15 minutes from Ukiah
Hopland is also the home of Solar Living Institute, “12 acres of ponds, impressive trees, organic gardens, extraordinary views, numerous demonstrations in sustainable living, and pristine habitat for the area’s flora and fauna.” The grounds are truly beautiful and the Real Goods Store has everything you need to live off the grid.
Piazza de Campovida is a large Mediterranean style building that houses a hotel, bar and dinning room located at the south end of the downtown area of Hopland at 13441 South Highway 101. The food part of the complex is connected to the Campovida Farm & Winery a small family owned and operated farm and winery located at 13601 Old River Road. They supply wine and some of the fresh food for the restaurants. The call the restaurant the Stock Farms. I’m still confused about this names, but the atmosphere is comfortable, the serve excellent and the food was delicious…so I don’t care what they call it.
Our servers were Michael and Lhasa. The are both local being born and raised in Booneville and Ukia, respectively. Michael has studied at a vineyard and is working on becoming a sommelier. It turns out that Maggie has know Lhasa since she was toddler. You gotta love the small town-ness of this area.
Pizza’s are traditional Napolitano style pizza cooked in a wood fired brick oven. We ordered an artichoke, fresh green onions and Kalamata olives pizza with a gluten free crust. The gluten free pizza crust was made with a gluten free rice flour by Pamela’s Products in Ukiah. They added some good olive oil to it so it was crispy and wonderful. We didn’t eat it all and I had a cold slice the next day for breakfast. I don’t recommend that. I too it as travel food so I couldn’t say if I would taste better warmed up, but not so good as a cold leftover.
The salad was crispy mixed field green, watermelon radish, carrots and cucumber. It was well dressed with their house vinaigrette. I had to have a discussion about the watermelon radishes that I thought might be a varied of beet. I’ve never had a watermelon radish in Mount Shasta. It is pale red in color and has a mild flavor and hint of pepper and a touch of sweetness. Michael told us they grow these locally.