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"Housed in a boutique hotel that was once a Travelodge, this popular restaurant and cocktail bar—led by James Beard Award semifinalist Nate Whitley—leans heavily on local produce, meat, and dairy; known for creative cocktails, a strong bar program, and seasonal dishes such as bacon-wrapped rabbit saddle with roasted carrots and delicata squash, it’s praised for consistency and close integration with regional farms." - Megan Hill