Comfort Food, No Guilt Needed

Restaurants embrace indulgence as a path to wellness and community connection

Apr. 8, 2026 at 10:16am

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A new trend is emerging where chefs and diners are discovering that indulgence and well-being can coexist. Restaurants are catering to customers' cravings for nostalgic, comforting dishes that feed both body and spirit, with businesses like Goodness Gracious Hospitality and La Gare in Santa Rosa seeing success by offering indulgent comfort foods made with care and intention.

Why it matters

This trend challenges the notion that wellness is solely about restriction and deprivation. It suggests that true wellness encompasses mental and emotional well-being, and that the simple pleasure of enjoying comforting foods can be an important part of that. As rising prices make dining out more stressful, this approach offers a path for people to indulge without guilt and find joy in the dining experience.

The details

Goodness Gracious Hospitality founder Lauren Kershner says she's witnessed a shift in the hospitality industry, with people flocking to restaurants serving comfort foods like fried chicken, cast iron focaccia, and braised lamb shanks. At her restaurant Songbird Parlour, the Sunday hot chicken is a weekly sellout. Kershner believes the key is using high-quality, locally-sourced ingredients and preparing the dishes with intention and care. Similarly, La Gare in Santa Rosa has cultivated a decades-long legacy by serving traditional French cuisine that evokes nostalgia and comfort. Sibling owners Roger Praplan and Jackie Bazeley say the restaurant is more than just a place to eat - it's a place where families return year after year to celebrate and create shared memories.

  • La Gare opened in the Railroad Square neighborhood of Santa Rosa in 1979.
  • Goodness Gracious Hospitality was founded in 2017 and has grown into a multi-concept hospitality group.

The players

Lauren Kershner

Founder and owner of Goodness Gracious Hospitality, the umbrella brand behind Goodness Gracious Private Chef and Catering, Valley of the Moon Kombucha, Songbird Parlour, and West Wine Tours.

Roger Praplan

Executive Chef and co-owner of La Gare restaurant in Santa Rosa.

Jackie Bazeley

Manager and co-owner of La Gare restaurant in Santa Rosa.

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What they’re saying

“For so long, we've been sold this idea that wellness is restriction, deprivation, punishing yourself at the gym and counting every calorie. But true wellness? It's about mental and emotional wellbeing … It's about joy and connection — things that actually make us want to be alive.”

— Lauren Kershner, Founder and owner of Goodness Gracious Hospitality

“There's not a night that goes by without a guest telling us they're celebrating an anniversary here because this is where they had their first date, or a family coming in every year for Mother's Day for the past 30 years. It's lovely, and we're prouder of that than of any single dish on the menu.”

— Jackie Bazeley, Manager and co-owner of La Gare

What’s next

As the trend of comfort food without guilt continues to grow, restaurants may explore new ways to offer indulgent dishes that also incorporate healthier ingredients or preparation methods. Customers may also seek out more establishments that prioritize quality, intention, and community connection in their comfort food offerings.

The takeaway

This story highlights how some restaurants are challenging the notion that wellness and indulgence are mutually exclusive. By focusing on high-quality ingredients, intentional preparation, and fostering community connections, these establishments are showing that comfort food can be an important part of a holistic approach to wellness.