James Beard Award

2000 Best American Chef Northwest”

James Beard Foundation


★ ★ ★ ★

Mobil Travel Guide
Fodor's Best

★ ★ ★ ★

Best Places Seattle
Best Places Northwest

★ ★ ★ ★

The Seattle Times

★ ★ ★ ★

Seattle Post-Intelligencer

★ ★ ★

Frommer’s Washington State
(highest rating)

♦ ♦ ♦ ♦ ♦

AAA 5-Diamond Award
(1 of 50 in America)

2007 Award of Excellence

DiRōNA

Fine Dining Hall of Fame

Nation’s Restaurant News
since 2003

#1 Destination Restaurant in the World

National Geographic

Top 40 Restaurants in the United States

Gayot
The Restaurant Issue 2007

2005 Restaurant of the Year

Seattle Times
Washington Wine Commission

America’s Top 10 Restaurants

Zagat Survey 2007

Top 50 Restaurants in the World

Travel & Leisure

Best of Award of Excellence

Wine Spectator 1997 - 2007

Best Northwest Wine List

Wine Press Northwest
2000 - 2007

Ultimate Award of Distinction

Wine Enthusiast Magazine 2006

Futile search for synonyms for bliss.

Seattle Weekly

You can’t help but applaud at the end.

Financial Times of London

An unparalleled dining event.

The Seattle Times

A must-experience. The fastest five hours you’ll ever experience.

Best Places Seattle

The Northwest’s most-celebrated restaurant; the ultimate expression of the Northwest’s bounty.

Frommer’s

The Herbfarm's Ultra-local Collaboration

PERHAPS NO OTHER restaurant in the Pacific Northwest embraces Northwest cuisine like The Herbfarm in Woodinville. Legendary nine-course meals perfectly paired with regional wines make this a culinary experience everyone should enjoy at least once.

The hallmark of The Herbfarm is its dedication to fresh, local ingredients that come with a story. Proprietors Ron Zimmerman and Carrie Van Dyck were farm-to-fork before it was trendy.

Zimmermans wine cellar has long been one of the deepest anywhere. The wine list reads like a history of Northwest wine. But a particular theme dinner calls for unique wines.

In August, The Herbfarm puts on its 100-Mile Dinner, in which every last ingredient down to the salt and the baking powder comes from within a 100-mile radius of the restaurant. That includes the wines. While that isnt difficult Woodinville has 140 wineries, after all the grapes generally come from the Columbia Valley, across the state, well outside the 100-mile limit.

In the past, Zimmerman had worked with Oregon winemaker Patty Green to produce a special pinot noir for the restaurant. But he wanted something closer to home. About a mile from the dining room is Hollywood Hill Vineyards, which is planted to pinot noir. Zimmerman put together a one-year project in which he and his team put in more than 1,000 hours tending the vineyard, harvesting the grapes and making the wine.

Then he worked with Lopez Island Vineyards to buy siegerrebe juice from estate grapes, collaborating with Treveri Cellars in Wapato to turn it into a unique sparkling wine. He added a sparkling grner veltliner from Naches Heights Vineyard near Yakima to create a trio of unique wines that increase the experience of the 100-mile feast.

These wines, particularly the two bubblies, are remarkable. They should cause us to pause and think about the realm of possibilities of pursuing sparkling wines like this. In fact, Zimmerman says, if he didnt have a restaurant to run, he might just pursue this kind of winemaking.

Andy Perdue is a wine author, journalist and international judge. Learn more about wine at greatnorthwestwine.com. Reach him at andy@greatnorthwestwine.com.