"At first glance the food at Cellar Hand is all-over-the-map, but it’s actually extremely local. There’s a double-digit number of farms and producers—including a ranch in Ramona where they source almost all their meat—on the menu. And even if you’re not in the habit of binge-watching homesteading videos on YouTube, it’s hard not to be impressed by the in-house baker and fermentation specialists at work. Their hard work goes toward chicken liver mousse topped with orange wine jello shots—served with sesame bread—and the delicate round of house-fermented, wood-fired pita paired with dips that include toum made with garlic grown at Sage Mountain Farm. The restaurant’s enclosed patio is a hub for happy hour, including half-off glasses from its own Pali Wine Co." - Candice Woo
