Restaurant at Leoness Cellars Named Best Winery Restaurant

Leoness Cellars wines accompany the fresh salads, appetizers, flat breads and Chef Selections served al fresco at this Temecula Valley Wine Country restaurant. Winning dishes include Fanny Bay oysters, duck confit ravioli, honey smoked salmon and hand-cut truffle fries.
Photo courtesy of Leoness Cellars

Fork and Spoon, the on-site restaurant of Los Pinos Ranch Vineyards in Pittsburg, Texas, features live jazz on Fridays and Saturdays to accompany a menu of wood-fired pizzas, tapas, salads and cheese platters. Outdoor seating offers stellar views when the weather permits.
Photo courtesy of Los Pinos Ranch Vineyards

At The Restaurant at King Estate Winery, diners enjoy wines from the Pacific Northwest paired with dishes made from organic, seasonal and regional ingredients whenever possible, including from the estate's own 30-acre garden and orchard. Oregon's famed Pinot Noirs pair with oysters of the half shell, local goat cheese with roasted beets, dungeness crab cakes, line-caught salmon, portobello cannelloni and Oregon hazelnuts with truffled sea salt.
Photo courtesy of Don Hankins / Flickr

The first winery in Michigan to offer fine dining, Tabor Hill Winery & Restaurant serves a menu of dishes by Chef John Paul Verhage, inspired by fresh and locally-sourced ingredients. Modern dining rooms with high ceilings offer fantastic views of the vineyard.
Photo courtesy of Tabor Hill Winery & Restaurant

Flower Hill Bistro, the restaurant at Miramonte Winery in Temecula Valley, California, serves lunch and dinner seven days a week. The compact menu of handmade specialties highlights California's fresh produce, with options like herb-roasted cauliflower, a shaved Brussels sprouts and baby kale salad, and a 24-hour brined Piri Piri chicken with herbed Cannellini beans.
Photo courtesy of Miramonte Winery / Facebook

Part of Long Meadow Ranch – a winery and ranch devoted to organic farming and sustainable agriculture – Farmstead features post-and-beam architecture, soaring ceilings and enough rusticity that you never forget its more humble beginnings. Simultaneously refined and sophisticated, the restaurant places a premium on terrific ingredients, transforming them into satisfying dishes like chicken and dumplings, short rib and potato hash, meatloaf with roasted root vegetables, and a wonderful cheeseburger.
Photo courtesy of Shea Evans

The Italian Bistro at Gervasi Vineyard specializes in rustic Italian cuisine, served either indoors or al fresco on an outdoor patio overlooking a lake. Highlights include house-made pierogies, boar sausage pizza, house-made pastas and a polenta topped with Gorgonzola.
Photo courtesy of Gervasi Vineyard

Fiction at J. Bookwalter Winery in Washington serves lunch, dinner and Sunday brunch featuring local ingredient-driven dishes like Draper Valley chicken and mushrooms, Pacific wild halibut and Snake River Waygu strip loin. Live music sets the soundtrack several nights per week.
Photo courtesy of J. Bookwalter Winery

Executive Chef Becklien James heads up the culinary team at Tara Winery's Cellar Door. The rustic menu features seafood, steaks, pasta, wraps and 100-percent Kobe beef burgers, all served alongside Tara's wine offerings. Indoor and outdoor seating are available.
Photo courtesy of Tara Winery

Each item on the extensive menu at EdgeWild Restaurant & Winery comes with a wine pairing suggestion. Diners sit at heavy tables made from Missouri farmhouse wood while enjoying the offerings from Executive Chef Aaron Baggett; the wine list features domestic and international offerings, as well as 20 varietals of EdgeWild wines.
Photo courtesy of EdgeWild Restaurant & Winery