Enjoy California-rustic cuisine at Railroad Stop in Santa Rosa

This past October, the Hyatt Regency Sonoma Wine Country debuted a complete redesign, featuring Sonoma County style décor and a dining flagship: the brand new Railroad Stop Bar & Kitchen.

Featuring contemporary California-rustic cuisine, the downtown Santa Rosa eatery focuses on the Sonoma County-influenced, farm-to-fire dishes visitors and locals crave, based on local ingredients such as Costeaux French Bakery breads, County Line Harvest organic produce, Bodega Bay seafood, Petaluma eggs, Mary’s free-range chicken, Clover Sonoma dairy, and Bellwether Farms cheeses.

Under the direction of Executive Chef Rene Jakushak, the menus cover daily breakfast, dinner Thursday through Sunday, and a weekday happy hour from 4 to 6 p.m.

The idea, says Jakushak, is to showcase Wine Country bounty jazzed up with modern twists. That means morning sips like a sweet Green Goddess smoothie spiked with spinach, honeydew, avocado, mint, lemon, honey and apple juice; and evening bites like pan seared petrale sole fillet paired with forbidden black rice, garden vegetables, grilled lemon and white wine beurre blanc.

Visitors who knew the hotel’s former Brasserie restaurant will barely recognize the space, newly redone with a dramatic design of rich, raw woods, field stone, earth tones and brushed metals. Wood tables and chairs with curved, carved wood armrests lend an artsy feel, while stacked wood block walls and a stone fireplace on the patio embrace an elegant lodge mood.

Guests can start the day with signatures like crunchy whole grain wheat toast smothered in smashed avocado, flax seeds, poached eggs and salsa; huevos rancheros with Petaluma’s Caggiano chorizo, black beans, crispy tortilla, ranchero sauce, queso fresco and cilantro; or a hearty pastrami hash and eggs with potatoes, poached egg and fiery Sriracha ketchup.

At dinner, guests might go casual, with an appetizer of cod street tacos dressed in pickled onions, smoked chili aioli, shredded cabbage and cilantro, and an entrée of Bellwether Farms mac ‘n’ cheese of elbow pasta tossed with oven roasted tomatoes, broccolini and caramelized onions in a San Andreas, Pepato, and Carmody cheese sauce topped in crispy panko-parmesan crust.

Or, they might go more upscale, with a starter of steamed Manilla clams in a Russian River I.P.A. beer broth studded with chorizo, kale and shallots, followed by an entrée of grilled New York strip loin plated with roasted purple Peruvian potatoes, grilled spring onions, garden veggies and red wine reduction.

Happy hour brings delicious bargains, too, such as Dr. Pepper glazed chicken wings for dunking in Meyer lemon-chipotle aioli ($6), bacon whiskey meatballs with garlic grilled baguette ($6), and drink specials like $3 off barrel-aged cocktails.

Details: 170 Railroad Street, Santa Rosa, 707-495-6212.