ROHNERT PARK, CA – Graton Resort & Casino will debut the next phase of its $1 billion expansion on May 4, introducing new dining, entertainment and gaming experiences. The new offerings will include a collection of original food and beverage concepts led by award-winning chef Roy Ellamar and VP of Culinary Operations Jennifer Murphy-Ellamar, highlighted by the resort’s first rooftop restaurant, a sports bar, and an artisanal doughnut and dessert shop. Also debuting is a new 144,000 sq. ft., fully non-smoking gaming floor.
The expansion positions Graton as a culinary destination for Northern California, blending chef-driven dining with an extensive wine program that celebrates the surrounding region. Later this year, the resort will debut additional food and beverage concepts and a new nightlife experience, followed by the opening of a new hotel tower with 200 guest rooms and an adults-only pool in 2027.
“Graton’s expansion marks a defining milestone for the Federated Indians of Graton Rancheria and our entire community,” said Greg Sarris, Tribal Chairman. “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. 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.”
The May 4 opening will introduce three new venues that mark a significant evolution of the resort’s food and beverage portfolio: AYA, Playbook Sports Bar, and SoCo Dough Co.
AYA
Graton’s first rooftop restaurant and the centerpiece of the new culinary portfolio, AYA spans 28,000 sq. ft. and is designed by David Rockwell and the Rockwell Group. The $40 million dining destination will feature inspired Coastal California cuisine with Asian influences, led by Chef Roy Ellamar. The menu will emphasize seasonality and sourcing, pairing bright crudos, local oysters and wild-caught seafood with whole fish and meats prepared over a wood-burning grill.
Ingredients will be sourced with intention, including produce grown through a custom program on Graton’s nearby 40-acre farm, alongside organic lamb and pork programs and premium beef offerings, including Japanese wagyu. AYA is also investing $1 million in its wine program, which will include a library of rare vintages from wineries from around the world.
Perched atop the resort with sweeping views of the Sonoma Hills, AYA will have a dedicated exterior entrance, a first for the property, allowing guests to access the rooftop directly without entering the resort. AYA will also feature two outdoor terraces, one designed for nightly dining and another dedicated to private events, creating an elevated setting for celebrations and corporate gatherings.
Playbook Sports Bar
Playbook Sports Bar will introduce a new game-day destination to Sonoma County, pairing wall-to-wall screens and large-format viewing with elevated comfort food and a high-energy social atmosphere. Designed as a place to watch, dine and gather, the 168-seat venue will feature expansive screens throughout the space, including a dramatic halo screen, along with individual TVs at tables for a more personalized viewing experience.
The menu offers thoughtfully elevated takes on sports-bar favorites, including Detroit-style pizza baked in traditional blue steel pans, Buffalo wings fried in beef tallow with a range of bold sauces, birria nachos, cheeseburger egg rolls, smoked pork belly burnt ends tossed in a sweet kalbi glaze, and a pastrami bánh mì layered with pickled vegetables and kewpie. Desserts offer a playful finish, featuring a sweet collaboration with SoCo Dough Co., spotlighting their signature doughnut hole monkey bread and rounding out the experience as a lively social hub for casual fans and serious food lovers alike.
SoCo Dough Co.
SoCo Dough Co. is planned as a dessert-focused concept centered on house-made doughnuts and gelato, prepared fresh daily. Staff decorate doughnuts throughout the day, with an emphasis on presentation and variety.
The menu will feature flavors such as Vanilla Buttermilk Glaze with sea salt, Pistachio Rose with rosewater cream, Ube Honeycomb with pastry cream and streusel, and Vietnamese Coffee with condensed milk. In addition to doughnuts, the concept will offer a beverage menu that includes flavored iced lattes and a line of flavored milk drinks topped with cold foam.
Savory breakfast items are also planned, including an Everything doughnut with scallion cream cheese and a maple-glazed doughnut breakfast sandwich with egg. The concept is intended to serve breakfast, dessert, and late-night customers.
Casino Expansion
At the heart of the May 4 opening is a new 144,000 sq. ft., non-smoking casino. The spacious wing will house a state-of-the-art poker room, a premier high-limit slots lounge, and nearly 2,000 new slot machines – including yet-to-be-released games making their global debut.
The expansion’s design seamlessly integrates with Graton’s aesthetic while introducing modern architectural elements. The space balances sleek, contemporary finishes with meaningful cultural references that honor the tribe’s heritage, including curated art installations throughout the wing.
In a significant move for guest comfort, the entire expansion wing will be completely non-smoking, marking a significant milestone in the resort’s evolution.
Career Opportunities
To bring these new concepts to life, Graton Resort & Casino is recruiting more than 430 employees across the resort, including 160 culinary and food and beverage professionals at all levels who will work closely with Chefs Roy Ellamar and Jennifer Murphy-Ellamar as the portfolio launches. The significant hiring initiative invites both emerging talent and seasoned leaders to join Graton at a pivotal moment, collaborate with acclaimed chefs and experienced operators, and play a hands-on role in shaping teams, menus and guest experiences.
