Auberge du Soleil's chef, Richard Reddington, tends a second spot next door to the main restaurant: the bar. Long a comfort-food hot spot, this is where winemakers flock in summer for artichoke-calamari fritto misto and sunset on the terrace and, in winter, for burgers and ace pommes frites around the fireplace. Plus, year-round, 28 wines by the glass or half-glass.