"We like our customers to choose their own adventure," says Jonathon Sawyer. The F&W Best New Chef 2010 lets diners design their $44, four-course tasting menus, which can include foie gras—steamed clams, chicken wing confit and grilled Ohio strip steak with frites. It's also easy to create a vegetarian tasting. "At least 30 percent of our dishes are based on vegetables and ancient grains—Ohio grows the vast majority of America's spelt," notes Sawyer, who also sources local millet, barley and farro. thegreenhousetavern.com.