Ensconced among 712 acres of picturesque Carneros vineyards, the Auberge Stanly Ranch is one of the latest additions to the hotel chain’s distinguished global portfolio. Embodying understated elegance, the sprawling resort and its fantastic restaurant, Bear, have emerged as beacons for the new Napa Valley, introducing a modern essence to the iconic yet sleepy California wine region.

Nestled amidst the scenic vineyards and charming streets of Healdsburg, California, Troubadour Bread stands as a beacon for food enthusiasts seeking artisanal provisions. During my recent trip to this charming bakery, I was impressed by their unique selection of sandwiches, and I was truly amazed by the exceptional quality of the bread on which they were prepared. One casual lunch at Troubadour left me feeling completely inspired by the culinary scene of Sonoma County and I cannot wait to return.

Loreto is a new Mexican seafood restaurant in Frogtown, Los Angeles. The gorgeous Loreto specializes in refined mariscos (seafood), such as ceviches, aguachiles, and zarandeados. In addition to its Baja-inspired seafood dishes, the restaurant also offers a superb selection of cocktails and mezcal.

Lingua Franca is a modern American restaurant in Frogtown, Los Angeles, that has quickly become a favorite among Eastside dwellers. Owned and operated by Lauren and Peter Lemos, the husband-and-wife duo behind the beloved Wax Paper, the restaurant offers a new take on classic American dishes, focusing on fresh, seasonal ingredients. The menu changes regularly, but you can always expect to find something deliciously inventive.

Barra Santos is an L.A. restaurant serving traditional Portuguese small plates along with natural wines in Cypress Park. The restaurant has quickly become a hot destination for L.A.’s eastsiders, its sidewalk packed Wednesday - Sunday with patrons eager to be seated.

LaLou Wine Bar & Restaurant is a gem in Prospect Heights, Brooklyn. This charming spot offers a carefully curated selection of natural, biodynamic, and small-production wines from around the world, paired with market-driven fare from Executive Chef Ian Anderson.