The Restaurant at Pearl Morissette Offers a Tasting Menu for the Climate-Conscious Era | Bon Appétit

"A 38-seat tasting-room housed on the second floor of a sleek black barn, this tightly curated dining experience offers a carte-blanche, nine- to ten-course menu that changes with the seasons and sources almost exclusively from the property, surrounding forests and like-minded regional producers. The chefs—whose résumés include stints at notable international kitchens—personally present dishes that emphasize low-intervention, foraged and on-site ingredients, from delicate radicchio leaves with figs and striped bass roe to wild sockeye salmon hung for aging and raw Newfoundland scallops paired with on-site cantaloupe. Wine pairings highlight rare house and international bottles, while a thoughtful nonalcoholic pairing provides tart apple, sage and matcha-based options. The kitchen rejects many common imported staples (no olive oil, avocados, chocolate or vanilla), leaning into hyperlocal creativity—examples include confit lamb crisped in fat, thick-cut brioche with apricot, and desserts that replace refined sugar with reductions like blackberry caramel—reflecting an obsessive, labor-intensive approach to refining authentic, place-driven luxury." - ByAliza Abarbanel