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"Billed as forest-to-table and helmed by executive chef Dante Serra, this restaurant specializes in dishes “harvested from the great American landscape.” The breakfast hash bowl includes wild game sausage, or opt for the eight-ounce elk filet with two sunny-side-up duck eggs and roasted potato hash; the upscale-but-rustic dining room, anchored by a floor-to-ceiling tree, transports you to the middle of the woods." - Denise K. James