Fodor's Expert Review Artisan

Innovative variations on traditional American comfort cuisine and an urban vibe have made this bistro a hit with winemakers, locals, and tourists. Chef Chris Kobayashi uses regional, organic, wild-caught ingredients to put a fresh spin on dishes such as rabbit Stroganoff, boar tenderloin with fennel risotto, and wild king salmon with succotash and bacon. There's often a fine wood-fired pizza with duck confit, kale, and charred onions.

Save room for home-style desserts that include sundaes, puddings, cakes, and cookies.