Blue Hill at Stone Barns - Pocantico Hills, New York
Blue Hill at Stone Barns is a Forbes four-star restaurant located in the Pocantico Hills, 30 miles north of New York City. Helmed by James Beard Award winner Chef Dan Barber, this Hudson Valley eatery is all about sustainability and their menu-less cuisine. Because the menu changes with the seasons, guests are treated to a $218/person prix fixe offering called Grazing, Pecking, Rooting, which features the best of the day's harvests. Blue Hill is also a working farm where classes and farmer's markets take place regularly. In 2014, GQ praised the establishment as a "New York restaurant that should be on the world's best list," and the New York Times applauded it for getting better and more original as time went by. There is a dress code enforced, signifying jackets and ties preferred for men and no shorts allowed in any area.
The French Laundry, Sonoma CA
From San Francisco, The French Laundry sits an hour outside of the city in Sonoma. Hailed as one of the finest chefs in the world, Thomas Keller's flagship restaurant is a five-star establishment that boasts a small town feel but a distinctly upscale dining experience. Surrounded by perfectly manicured lawns, the Yountville farmhouse offers French-American cuisine with two nine-course, prix-fixe menus ($295/person). Of its best dishes, the signature oysters and pearls starter made with earl tapioca, oysters and white sturgeon caviar, is among its finest. Although currently closed for renovations, once it reopens, it's likely to remain as booked as ever with reservations required months in advance.
Staple & Fancy - Seattle, Washington
Staple & Fancy prides itself on simple, Italian-inspired food from the mind of Chef Ethan Stowell, named "Best New Chef All Star" by Food & Wine in 2013. Located at the south end of Ballard Avenue, the restaurant is a 30-minute drive outside the city. Built inside a former grocer's space, the eatery is decorated with a rustic, industrial ambiance and showcases exposed brick walls. Although there are à la carte options, many diners opt for the chef's "fancy" choice menu which is typically presented in four courses. The non-tasting menu features items such as potato gnocchi with pancetta, eggplant and arugula pesto; and the lamb loin with carrots, fava beans and pearl onion.
Husk - Nashville, Tennessee
If you've ever proclaimed your undying love for a meal after finishing the last bite, you'll understand the sentiment diners at Husk experience on a regular basis. More than just a dining destination, Husk is an epicurean journey under the direction of James Beard Award-Winning Chef Sean Brock. Tucked away in the suburbs of the city, the restaurant is housed in a two-story 19th century Victorian home that was renovated and designed by Michael Shewan of Michael David & Associates. Southern hospitality is at the forefront of the service here, with everyone from the host to the servers and management making an effort to ensure their guests are satisfied from start to finish. Chef Brock is very particular about the farms he partners with, and therefore only sources his fare from the best in the area (which really shows in his cuisine). Diners craving a true southern meal won't be disappointed with this Tennessee gem.
