Most of the food at this bucolic getaway is sourced from the on-site 12-acre farm and the majority of its wine offerings are sustainable, organic and/or biodynamic. The list numbers in the hundreds, with many benchmark producers.
From the Sommelier: “It’s great to see some real maturity in restaurant wine service now. There seem to be more reliable people running wine programs and service and fewer ‘here today, gone tomorrow’ beverage personnel. We have to thank restaurant owners for seeing a value in hiring qualified beverage professionals and organizations such as the Court of Master Sommeliers and the Guild of Sommeliers for keeping a high standard in the industry.” —John Jansma, Ninety Acres at Natirar
Dish We Loved: Barnegat Lighthouse scallops & pork belly with shiitakes, pepitas, bok choy & garlic kimchi