"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, cora lee, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, cora lee, candice woo, candice woo, cora lee, candice woo, cora lee, candice woo, candice woo, cora lee, candice woo, candice woo, candice woo, cora lee, candic
