Bell's

After cutting their teeth at top NYC kitchens, Daisy and Greg Ryan settled in the Santa Ynez Valley. Their particular skill lies in blending phenomenal product (90% of products are sourced from within 20 miles), focused flavors and methods. This is cooking that tastes as good as it looks, and crowds keep coming for their unpretentious dishes. Guests are given a choice between three options for three courses and may begin with dishes like their lamb merquez with puntarelle and pickled mushrooms before choosing between mains like halibut roti or steak au poivre. Desserts are equally worthy—from the tarte au citron to their interpretation of a fig newton.