Graton Resort & Casino in Rohnert Park, California, will open the next phase of its $1 billion expansion on May 4, adding new dining venues and a 144,000-square-foot non-smoking casino wing.
The expansion features a collection of original food and beverage venues led by award-winning chef Roy Ellamar and Vice President of Culinary Operations Jennifer Murphy-Ellamar.
The additions include the resort’s first rooftop restaurant, a high-energy sports bar, and a dessert-focused doughnut concept.
Later this year, the resort plans to introduce additional dining venues and a new nightlife experience, followed by the debut of a 200-room hotel tower and adults-only pool in 2027.
Greg Sarris, Tribal Chairman, said the expansion marks a milestone for the Federated Indians of Graton Rancheria and their entire community. “We’re bringing new ideas and experiences to the region that showcase the incredible culinary talent, local ingredients, and sense of place that define Sonoma County,” he said.
“This growth creates hundreds of local jobs and reinforces our long-term commitment to building a world-class destination that gives back to the region that has supported us,” Sarris added.
At the core of the May 4 debut is a new 144,000-square-foot, fully non-smoking casino wing. The expansion will house a new poker room, a high-limit slots lounge, and nearly 2,000 additional slot machines, including several making their global debut.
The design blends contemporary architectural finishes with curated art installations that reflect the heritage of the Federated Indians of Graton Rancheria. Resort officials described the fully non-smoking gaming floor as a significant milestone in enhancing guest comfort.
The May 4 launch introduces three dining venues that significantly expand the resort’s portfolio: AYA, Playbook Sports Bar, and SoCo Dough Co.
AYA, the centerpiece of the expansion, is a 28,000-square-foot rooftop restaurant designed by David Rockwell and the Rockwell Group. The $40 million venue will offer Coastal California cuisine with Asian influences under Chef Ellamar’s direction. The seasonal menu will feature crudos, local oysters, wild-caught seafood, and wood-grilled whole fish and meats.
Ingredients will be sourced through a custom program at the resort’s nearby 40-acre farm, complemented by organic lamb and pork and premium beef selections, including Japanese wagyu. AYA is also investing $1 million in its wine program, building a global collection that includes rare vintages. The venue will offer sweeping views of the Sonoma Hills, two outdoor terraces, and a dedicated exterior entrance, allowing direct rooftop access.
Playbook Sports Bar will introduce a 168-seat game-day destination featuring expansive wall-to-wall screens, including a halo display, as well as individual table-side TVs.
The menu elevates traditional sports-bar fare with offerings such as Detroit-style pizza baked in blue steel pans, beef tallow-fried Buffalo wings, birria nachos, cheeseburger egg rolls, smoked pork belly burnt ends with sweet kalbi glaze, and a pastrami bánh mì. Desserts will feature a collaboration with SoCo Dough Co., including doughnut hole monkey bread.
SoCo Dough Co. will focus on house-made doughnuts and gelato prepared fresh daily. Flavors include Vanilla Buttermilk Glaze with sea salt, Pistachio Rose, Ube Honeycomb, and Vietnamese Coffee. The concept will also offer flavored iced lattes, milk drinks topped with cold foam, and savory breakfast items such as an Everything doughnut with scallion cream cheese and a maple-glazed breakfast sandwich. The venue is designed to serve breakfast, dessert, and late-night guests.
To support the expansion, the resort is recruiting more than 430 employees across multiple departments, including 160 culinary and food and beverage professionals who will work alongside Chefs Ellamar and Murphy-Ellamar.
Original article: https://www.yogonet.com/international/news/2026/03/03/117854-california-39s-graton-resort-casino-to-debut-major-expansion-phase-on-may-4
