Not that the luxe wine and food pairings that I once gushed “rival the kitchen of any Michelin-starred restaurant” aren’t deserving of the award. Most foodies know that wineries pay big bucks to have top-notch chefs doing super creative work (and not have to be at the whims of the general public), pairing great wines with great food.
But its surprising that the Best Restaurant in America is, well, first and foremost a winery. And beat out heavy hitters like The French Laundry, SF’s Acquerello, Daniel and Le Bernardin in New York and 99 other major hitters across the U.S.
So with a hearty clap of the hands, we say congrats to Winery Chef David Bush, who culls the best produce from the Sonoma Valley winery’s two-acre garden, taking inspiration from whatever’s in season, and has won numerous accolades for his work.