Boonville Hotel Restaurant
The stylishly simple restaurant gets some ingredients from its own organic garden—like the Swiss chard that accompanies an entrée of slow-roasted pork.
AS FEATURED IN...
From the From the May 2008 Food & Wine Go List
This small BYOB space was started by co-chefs Kurt Chenier and Shin Thompson as a catering company and deli. Now it is a tasting menu-only restaurant, with Saturday-night "underground" invite-only dinners. They specialize in comforting seasonal dishes, like winter mushrooms in puff pastry with wilted mustard greens.
We loved: Maple-basted stuffed quail with sweet-potato hash.