Welcome to

Central Market

Central Market is a farm-to-table restaurant, housed in the 1918 Maclay building in the heart of downtown Petaluma. Our cuisine is rustic California-Mediterranean. Our philosophy lies in finding ways to make the familiar new, combining traditional American recipes with a wine country sensibility. We make everything in house, from scratch daily. Our bread comes out of our wood-fired oven fresh each morning. We want your visit to Central Market to feel like a visit to an old friend's house, where you are welcomed warmly. We invite you to enjoy a fresh, local delicious meal, paired with a bottle from our carefully curated wine list, which features local and international selections.


All About Muleheart Farm

Muleheart Farm is Central Market's own dedicated organic farm, located right here in Petaluma. We raise several heirloom breeds of pigs, including Berkshires, Guineas, and Red Wattles, exclusively for use at the restaurant. We also raise laying hens, fall Bourbon Red turkeys, and one very congenial pair of ducks. We grow a wide variety of seasonal vegetables, including hierloom tomatoes, asparagus, summer squash, sprouting broccoli, rainbow carrots, several varieties of lettuce and lots of flowers. We also expect our first fruit in summer 2013 from our newly planted fruit orchard.

Muleheart Sustainable Organic Farmers
Muleheart Farmers Jordan Thompson and Jason Uth

Jay and Jordan have been gathering and applying agricultural skills, experience and education since childhood. They are inspired by finding ways to provide healthy, sustainable food in a conscientious and efficient manner.

As advocates of sustainable organic farming, their agricultural approach includes attracting beneficial wildlife, balancing crop and livestock rotations, and building healthy soils in an effort to establish a harmonious and thriving farm ecosystem.

When not tending the ongoing growth of the farm, Jay enjoys olde-timey music and not too much lime in a gin & tonic, while Jordan loves flowers and a good day adventuring.

About the Chef

Chef Tony Najiola. Chef Najiola was born and raised in New Orleans, the great grandson of a Sicilian vegetable farmer. Like just about everyone in New Orleans, Tony loved food from an early age. So at 17 he got his first restaurant job. At 21, he moved to Manhattan, and by 27 he had his first executive chef job at a little restaurant in the West Village called the Village Green. In 1991, he moved to San Francisco where he became Chef at Brasserie Savoie and then Executive Chef at Ernie's. In 1995 he became Winery Chef at Ravenswood in Sonoma County. In April 2003, he opened his own restaurant, Central Market.

Chef Tony Najiola, Central Market Petaluma CA
Chef Tony Najiola

Tony was drawn to Petaluma because of its rich agricultural history and the fact that there was farmland in close enough proximity to the downtown to be able to someday realize his dream of owning a nearby farm to support the restaurant. In 2011 his plan came to fruition when he purchased the land for Muleheart Farm.

Like any good chef, Tony is driven by both the opportunity to make and to share great food. One of his favorite things is finding ways to make familiar things new - figuring out how to turn traditional recipes into something fresh. In the last few years, being a farmer has inspired a particular interest both in raising and butchering pigs. On any given afternoon when he is not at the restaurant, you will find him gathering milk and acorns for his pigs or nose-deep in a book about sausage.

Image of Chef Tony Najiola
Chef Najiola cutting some of his house made salami.


Graphic and Web Designer: Ryan Budlong

Photographer: Paige Green

Restaurant Paintings: Karen Green





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