An “exploration of Northern cuisine,” this restaurant takes sustainable seriously, with a rooftop garden, full-time forager and use of 100% wind power. Managing Partner Erin Rolek draws from cool-climate wine regions to complement Chef Jonathan Gans’s fare. Any bottle is available as a half, with the remainder sold in the dining room.
From The Sommelier: “I am energized by the rise of curiosity among guests and young professionals new to the wine and restaurant industry. There is a spirit of inquisitive exploration that is refreshing and a lot of fun to engage with. A lot of preconceived rules about wine have been thrown out the window!” —Erin Rolek, The Bachelor Farmer
Dish We Loved: Wild rice porridge, soft-boiled egg, oyster mushrooms, Milton Prairie Breeze, fried bread, crispy kale