After your diver scallops with capers, brown butter and lemon and gnocchi order one of the delicate desserts on the menu. While you’re there take a private cooking lesson with Chef Patrick O’Connell in his lovely French country kitchen.
Chef Matthew Secich's autumn menu includes seasonal treats like black beluga lentil-stuffed Delicata squash and pumpkin ravioli over wilted spinach with creamy pumpkin sauce.
Located in Sonoma’s Russian River Valley, the inn takes advantage of the late fall California tomato season with a trio of heirloom tomato soup and a local heirloom tomato and Italian milk burrata.
Also inside the old Napa Mill right on the river, are two adjacent restaurants, Angele and Celadon. Each morning, you’ll awaken to the scent of fresh-baked goodies from Sweetie Pies Bakery on the ground floor delivered right to your room.
Chef Kyle Zachary of the inn’s restaurant, Topper's, turns the local catch into dreamy dishes like Atlantic halibut with artichokes, Taggiasca olive and Vin jaune.
One of our editors says the Fearrington’s biscuits are out of this world, but items on the dinner menu like the roasted lamb loin with cumin “panisse,” carrot, goat cheese, apricot and mint are sure to please.
After training with Eric Ripert at Le Bernardin, Executive Chef Manuel Perez now presides over the kitchen at The Peacock Inn which recently opened in the charming college town.
The Dining Room at Woodlands Inn near Charleston serves straightforward American dishes with a Southern drawl, like the pecan-crusted chicken breast, but with a new executive chef taking the helm an exciting fall menu is coming out soon.
Renowned Chef Jonathan Cartwright serves New England favorites with five-star flair, like Maine peekytoe crab and fall corn chowder with polenta fritters.
Chef Chris Aerni designs an innovative, changing menu using produce from the organic kitchen garden as well as locally sourced meat and fish like coriander-crusted seared tuna loin with preserved lemon vinaigrette, green-purple potato salad, organic extra virgin olive oil and espelette pepper.