Coltivare Agri.Relais

"This small restaurant next to the Brandini winery has chef Luca Zecchin at its helm, a true connoisseur of Langhe culinary traditions and one of the more recent disciples of Lidia Alciati (known as the “queen” of Piedmontese cuisine). Nearly all the ingredients used here are sourced locally, some even from the property itself, such as eggs and vegetables from the kitchen garden. The dishes are divided between those which pay tribute to the traditions of the region (don’t miss the “plin”) and others which showcase the chef’s personal style, including a menu dedicated to the barbecue grill. The latter is even used in some of the sweets, such as the smoky-flavoured bread and chocolate dessert. The wine list demonstrates the same affection for Piedmont, as well as featuring a selection of champagnes. During the day, enjoy the splendid view through the picture windows that surround the dining room, which also boasts a large fireplace." - Michelin Inspector

Southern Smoke Is Back This April For a Spring Edition | Eater Houston

"Joining the April 16–17 fundraising effort by featuring a steak dish made with beef donated by 44 Farms, contributing proceeds from the special menu item to the Emergency Relief Fund and partner organizations." - Adele Chapin

Houston Chefs Raise More Than $30,000 for Women’s Health Organizations | Eater Houston

"At Coltivare, a fundraising dinner raised $5,500 to benefit Trinity Church of Christ; the event was part of a series of pop-up dinners organized by local chefs to support women’s health causes after Hurricane Harvey." - Amy McCarthy