Graton Resort & Casino located in Rohnert Park, California, will unveil the next segment of its $1 billion growth initiative on May 4, featuring a range of new dining options and a 144,000-square-foot non-smoking casino expansion.

The development showcases a variety of unique culinary venues led by acclaimed chef Roy Ellamar and Jennifer Murphy-Ellamar, Vice President of Culinary Operations.

Expect the resort’s inaugural rooftop restaurant, an energetic sports bar, and a doughnut shop devoted to desserts.

This year, the resort aims to roll out more dining options and a fresh nightlife experience, followed by the launch of a new 200-room hotel tower and an adults-only pool in 2027.

Greg Sarris, Tribal Chairman, stated that this expansion signifies a landmark for the Federated Indians of Graton Rancheria and their broader community. He emphasized, “We’re introducing innovative concepts and experiences that highlight the exceptional culinary skills, local ingredients, and unique essence of Sonoma County.”

“This expansion will generate hundreds of local job opportunities and solidify our long-term dedication to developing a premier destination that gives back to the community that has supported us,” Sarris further explained.

The centerpiece of the May 4 inauguration is the new 144,000-square-foot casino section that is completely non-smoking. This addition will include a new poker room, a high-limit slots lounge, and nearly 2,000 new slot machines, some of which will make their global debut.

The architecture combines modern design elements with curated art pieces that pay homage to the Federated Indians of Graton Rancheria’s heritage. Officials describe the completely non-smoking gaming area as a vital enhancement to guest comfort.

The May 4 launch will introduce three dining establishments that will enrich the resort’s culinary landscape: AYA, Playbook Sports Bar, and SoCo Dough Co.

AYA, the star of the expansion, is a sprawling 28,000-square-foot rooftop eatery designed by David Rockwell and the Rockwell Group. The $40 million venue will feature Coastal California cuisine with Asian touches curated by Chef Ellamar. The seasonal menu will highlight crudos, local oysters, wild seafood, and wood-grilled whole fish and meats.

Ingredients will be sourced through a specialized program at the resort’s nearby 40-acre farm, paired with organic lamb, pork, and top-tier beef, including Japanese wagyu. AYA is also committing $1 million to its wine collection, aiming to curate a global selection that features rare vintages. Guests can enjoy sweeping views of the Sonoma Hills from two outdoor terraces and also benefit from a separate exterior entrance for direct access to the rooftop.

Playbook Sports Bar will offer a vibrant 168-seat game-day atmosphere complete with extensive wall-to-wall screens, including a unique halo display, and individual table-side televisions.

The menu elevates traditional sports bar offerings with dishes like Detroit-style pizza baked in blue steel pans, Buffalo wings fried in beef tallow, birria nachos, cheeseburger egg rolls, smoked pork belly burnt ends glazed with sweet kalbi, and a pastrami bánh mì. Desserts will feature collaborations with SoCo Dough Co., including doughnut hole monkey bread.

SoCo Dough Co. will specialize in house-made doughnuts and gelato made fresh each day. Flavor offerings will include Vanilla Buttermilk Glaze topped with sea salt, Pistachio Rose, Ube Honeycomb, and Vietnamese Coffee. The concept will also feature 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, catering to breakfast, dessert, and late-night crowds.

To facilitate the expansion, the resort is actively hiring over 430 employees across various departments, including 160 culinary and food and beverage roles that will work alongside Chefs Ellamar and Murphy-Ellamar.