"The pairing of two Valle de Guadalupe greats seemed inevitable and the result is now required eating for visitors. Set atop the seminal Casa de Piedra winery, Conchas de Piedra serves local, seasonal shellfish by chef Drew Deckman paired with oenologist Hugo D’Acosta’s delicious bubbly, Espuma de Piedra. Free-flowing pours of blanc de blancs and blanc de noirs set the mood at long communal benches. Start with a dozen Kumamoto, Nautilus, or Kumiai oysters, plus sea urchin bruschettas, then follow with whatever clam is on the menu, especially if it’s the pristine chocolate clam adorned with edible flowers. This is one of the best places anywhere to indulge in shellfish." - Bill Esparza
