The restaurant matches nine-course dinners built around ingredients grown on its nearby farmstead with regional wines culled from a 25,000-bottle cellar. Its new chef is Keith Luce, a 39-year-old Long Islander who has migrated westward with stops at Chicago’s Spruce and Napa Valley’s Press. In Woodinville, he has found a community with a love for fine eating and drinking that rivals California’s wine country, but without the astronomical land values.
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From the From the May 2008 Food & Wine Go List
This buzzy new spot has luxurious interiors by architect Alon Baranowitz and a prime seaside location. The imaginative neo-Med menu from local celebrity chef Yonatan Roshfeld includes regional specialties such as Jerusalem artichoke soup dotted with chestnuts.
We loved: Whole-wheat pappardelle with prosciutto and chestnuts.
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