Food & Wine Magazine

Sean and Cynthia O'Toole split duties at this rustic restaurant. Sean runs the kitchen, making hyper-seasonal dishes like porchetta with porcini and roasted chicken for two, the accoutrements for which change at least six times a year, depending on what's at the farmers' market. Cynthia manages the Napa-heavy wine list, with an impressive selection of older Cabs, many from the mid-'90s.