"At Tupelo, start with the buttermilk biscuits — ask for an extra side of honey butter — before choosing anything on the seasonal menu, which is built around ingredients sourced from farms across the country (as well as fresh herbs and produce from chef Matthew Harris’s own backyard garden). Winter season highlights include the beef tenderloin tartare with mustard emulsion, fried capers, pickled shallots, and grilled sourdough; roasted Idaho trout with olive oil confit potatoes, Brussels sprouts, vinaigrette, and bacon; and Rocky Mountain elk bolognese with local mushrooms, rigatoni, and pecorino Romano. There’s also a lively bar scene with an abbreviated menu for a spur-of-the-moment stop-in." - Katie Shapiro
