"Hailed by New York Times wine critic Eric Asimov, this unpretentious, locally beloved restaurant does everything right — from crispy chicken roasted beneath a brick to wood-fired branzino to Brussels sprouts coated with a brown sugar bacon marmalade. Helmed by chef Ari Weiswasser and chef de cuisine Bryant Minuche, the open kitchen restaurant sources most of its produce from nearby biodynamic Glentucky Family Farm, and the extensive wine list includes categories for “interesting” whites and reds." - Christina Mueller, Dianne de Guzman
Glen Ellen Star
