"Named for a term referring to the system for measuring sugar content in grapes, Brix offers a compelling global wine list and a handful of agreeable locations for drinking it: a snug bar, an intimate table, or the flower-filled patio. Besides being a wine geek, owner Paul Moir was an early proponent of the farm-to-table movement, sourcing many ingredients from local farmers, ranchers, and food artisans. The meat and cheese board, featuring premium cheeses and housemade charcuterie, is the best in town, while the seasonally changing menu currently features elk tartare, olive wood-smoked potato gnocchi, roasted duck breast with huckleberries, and spring herb risotto with English peas and fennel pollen. (An expansion and recently installed wood-burning oven will prompt an extensive menu change sometime this summer.)" - Nikki Buchanan
