Layla at MacArthur Place
The reimagining of Sonoma's MacArthur Place Hotel & Spa includes not only a full redesign of the more than seven-acre property and its 64 rooms, it also introduces a trinity of culinary concepts, the star of which is Layla.
Named after Leilani Burris, the great-granddaughter of the former farm’s founder David Burris, Layla sports a modern design that pays homage to its original 19th-century barn structure and the property’s agrarian roots. It provides a stunning centerpiece and gathering spot within the bucolic resort.
The bright and airy dining room allows the colorful cuisine to shine. Respected executive chef Cole Dickinson draws inspiration from the Mediterranean region to thoughtfully elevate dishes in unexpected and delicious ways, like serving simple roasted carrots with a tangy Greek-style yogurt.
Featuring a welcoming, communal vibe in a soothing color palette of terra-cotta, white and neutral tones, Layla exudes relaxed elegance, and is quickly becoming a favorite of Sonoma locals and hotel guests alike.
- Don’t discount the simplest-sounding dishes. Case in point: the housemade Parker House rolls, served warm from the oven and glistening with a dusting of coarse salt.
- The curated menu offers a surprising variety, ranging from California favorites (a hearty burger or avocado toast) to Mediterranean-influenced dishes such as octopus and shakshuka (eggs poached in a spiced tomato sauce).
- Carnivores will love the selection of Creekstone Farms prime cuts: 14-ounce New York strip, 16-ounce ribeye or 8-ounce filet, all grilled over an open flame and served with crispy potatoes, confit onions, blue cheese and a choice of port jus, chimichurri or housemade steak sauce.
- The adjacent Bar at MacArthur Place is a chic complement to Layla and a posh spot in which to kick off the evening. Jewel-toned settees and banquettes give a sultry contrast to the bright and airy dining room, making it an inviting setting for a pre-dinner cocktail.
- A new deck and patio featuring an abundance of greenery and a calming water feature allow for scenic alfresco dining at the Sonoma restaurant.
- Executive chef Cole Dickinson has quite the culinary pedigree. He comes to Layla from Napa Valley’s Acacia House, after serving stints at Charlie Palmer's Dry Creek Kitchen in nearby Healdsburg; chef Michael Voltaggio's Hemisphere in West Virginia; and The Bazaar by José Andrés in Beverly Hills.
- If you’re looking to impress, order up one of the seafood specialties. Fish dishes are prepared whole and served two ways: sole is finished by the chefs in the kitchen and sea bass is presented tableside.
- Enjoy your meal in Layla’s airy dining room, on the terrace or in the comfort of your cozy accommodation via in-room dining.
- Whether you’re craving sweet or savory, the breakfast menu has you covered. Opt for a classic Dutch Baby topped with whipped maple syrup and preserves or dig into an indulgent Croque-Madamsel with country ham, Taleggio cheese and a sunnyside-up egg.
- A varied selection of hearty salads, sandwiches and pasta dishes is offered at lunch, as well as four types of french fries: salt and pepper, garlic and Parmesan, truffle and Parmesan, and Greek style. Order the English pea falafel (za'atar flatbread, pickled onions, tahini and gem lettuce) for full Mediterranean flavor.
- Layla’s Mediterranean flair shines on the dinner menu. Start with shared plates like yellowtail crudo, octopus in a lemon-parsley vinaigrette, and oysters served with fermented hot sauce, or go for classic dips like tzatziki, hummus and baba ghanoush.
- Must-try main dishes include halibut shakshuka with pickled peppers and Castelvetrano olives, lamb tagine with mint and crispy sunchokes, and Israeli couscous with Maine lobster.
- As with every detail within the luxurious resort, Layla’s light fixtures, furnishings and tabletop accessories are custom made.
- The open and airy space is beautifully lit with dramatic pendant lighting fixtures. Large windows allow for daytime sun, while tabletop candles provide sultry illumination at dusk.
- Jono Pandolfi Designs provides the handmade and understatedly sophisticated tableware. Dramatic ceramic accent pieces, such as breadstick holders and water pitchers, are special ordered from Sloane Angell Studio in Los Angeles, and alabaster fish platters are custom made in Egypt.
Bar
Breakfast
Brunch
Business casual
Dinner
Gluten-free options
Kid friendly
Lunch
Outdoor seating
Private dining
Reservations recommended 
Resort casual
Self-parking
Valet parking
Vegetarian options
