$$-$$$, American, Monterey
Fodor's Review:
This quirky, converted firehouse, with its rawhide walls and iron indoor trellises, has a wonderfully sophisticated menu. Chef Tony Baker uses organic produce and meats to create imaginative dishes that reflect local agriculture, such as baby artichoke risotto and whole stuffed quail with savory French toast and apple-blackberry reduction. Likewise, the wine list draws primarily on California, and many come from the Monterey area.
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