Taste Wine Along the San Andreas Fault Line

"Housed in a 1916 redwood home on the coast near Elk, this inn-and-restaurant emphasizes hyperlocal ingredients under chef Matthew Kammerer, who forages and even harvests seaweed offshore. The kitchen turns out memorable dishes such as tempura maitake with lace lichen, black cod smoked over bay laurel, and a playful marigold ice cream, while produce often comes from a small nearby farm on fault-driven soils praised for producing straight, flavorful carrots. The porch is a serene spot to sip Champagne and take in Pacific views, with the San Andreas running under the ocean in the distance." - Ray Isle