An aerial tram ride rises 2,300 feet to the mountaintop dining at Seven Glaciers. Local seafood and produce are the stars of the menu, while the expansive wine list is especially strong in California and Washington, with lots of back vintage.
From The Sommelier: “I’m so happy to see the movement for real food and quality artisan wine. Its not brand new, but it is spilling over to the less obvious consumers. You can buy a burger made of 100 animals from who knows where and a glass of wine from grapes grown on the side of a highway, but I love seeing people care about getting food and wine that was grown sustainably, by producers caring for both the environment and the excellence of their end product. It makes it more work to source from smaller wineries and ups the number of weekly appointments, but it is all worth it.” —Heather Ruhle, Seven Glaciers
Dish We Loved: Alaska spot prawns with herbs, chilies, ginger and birch syrup
