reviews and mentions

Big food ambitions in a modest space at Odyssey
"Odyssey is small enough that it can accommodate Mihal's particular vision, allowing him to cook pretty much what he wants. He's a fine chef, so even outside the urban mainstream he's found a willing audience. [...] Clearly, Mihal puts substance before flash. He has created a very personal place, one that should resonate with anyone who believes, as I do, that a restaurant should reflect the personality and dreams of the person behind the stove."
3 stars - food; 2 1/2 stars - overall
Michael Bauer, San Francisco Chronicle

Odyssey: A shining star on the food scene
"Odyssey is as good as any restaurant in Sonoma County. [Rudy Mihal's] food isn’t outlandish, but rather simple; yet the flavors are so perfectly harmonious that each dish is astounding. He creates familiar dishes, but they’re so good they become unfamiliar, as though you’ve never had them before."
4 stars - food; 3 1/2 stars - overall
Jeff Cox, Santa Rosa Press Democrat

First Bite: Odyssey in Windsor
"And it's impossible not to love the every bit of it, when experienced at Odyssey, the French-Italian-California bistro in Windsor that opened in May and has promptly stolen my heart. "
Carey Sweet, The Bohemian

Bite Club: On the radar in Windsor
"Chefs are a notoriously fickle bunch to feed. [...] So, when word gets out that local toques have been frequenting Windsor's new Odyssey Restaurant after-hours, my foodie feelers start tingling."
Heather Irwin, Press Democrat


rudy mihal (chef/owner)

A native San Franciscan (who worked at Pat O'Shea's Madhatter in high school), Rudy Mihal started his cooking career working for Chef Mauro Mafrici at Artusi in New York City. He then moved Italy for an apprenticeship at 2 star Michelin San Domenico d'Imola with Chef Valentino Marcattilii. With the help of Sicilian food expert Eleanora Consoli, he did a stage in Sicily to expand his knowledge of Italian food and especially fish and seafood.

Wanting to broaden his skills, he worked for Chef Tom Colicchio at Grammercy Tavern for over two years where he learned the value of creating menus around seasonal ingredients. After a delay because of 9/11, Rudy helped open Fiamma Osteria in New York as Executive Sous Chef, expanding his knowledge of running the business side of a restaurant.

In 2003, Rudy moved to Chef Daniel Boulud's Cafe Boulud. There, he immersed himself in French cooking, learning and refining techniques and cooking skills. Wanting to return to his native California, he decided to settle in Sonoma County because it is the most similar place in the United States to Italy (and is close enough to San Francisco that he could get 49ers season tickets.)