Best Winery Restaurant (2017)

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 from the Leoness Cellars kitchen include Fanny Bay oysters, duck confit ravioli, honey smoked salmon and hand-cut truffle fries.
Photo courtesy of Leoness Cellars

Fresh, healthy and homemade – these three words describe the food on offer at Westport Winery Garden Resort in Washington. The beverage menu includes 32 wines, 2 ciders and craft beer from Blackbeard Brewing Company, served alongside dishes like pan-fried oysters, crab louie, benedictine quiche or baked fish and chips.
Photo courtesy of Westport Winery Garden Resort

Situated in rural Southeastern Minnesota, the restaurant at Four Daughters Vineyard serves a sizable menu of small plates, with options ranging from cheese and charcuterie to crab rangoon flatbread and pork belly BLTs.
Photo courtesy of Four Daughters Vineyard & Winery

Diners at Harvest Grill on the grounds of Shelton Vineyards are treated to an upscale menu served in a bistro-style setting, either in a cozy dining room or enclosed patio. The menu of sophisticated comfort food includes dishes like truffle butter shoe string fries, Maryland-style cornbread crab cakes, pan-roasted duck breast or buttermilk fried chicken salad.
Photo courtesy of Shelton Vineyards

Flower Hill Bistro, Miramonte Winery's restaurant in Temecula Valley, serves lunch and dinner seven days a week. The compact menu of housemade specialties showcases 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

The first winery in Oregon dedicated to keg production, Coopers Hall Winery welcomes guests to the Taproom, featuring 44 taps of wine, beer and cider (more dedicated to wine than anywhere else in the Pacific Northwest), served alongside a menu of cheese plates, appetizers, salads, sandwiches and internationally inspired mains.
Photo courtesy of Wildpine Photography

Headed by Executive Chef Rob Beasley, Grapevine Grill at Chaumette Vineyards in Missouri's wine country serves farm-to-fork New American cuisine with Cajun, Creole and Southwestern influences. Thursday evenings are Cajun Night, with options like cashew crusted catfish, jambalaya or blackened chicken pasta.
Photo courtesy of Chaumette Vineyards & Winery

Guests dining at the Hoist House Restaurant and Fireside Lounge at Swiftwater Cellars can choose to eat inside or on the expansive patio overlooking the Rope Rider Golf Course. With a focus on sourcing from local purveyors, the menu at Hoist House is diverse – kung pao calamari, smoked pork belly with Thai BBQ sauce, peach and prosciutto flatbread or Dungeness crab orzo pasta.
Photo courtesy of Swiftwater Cellars

Fork and Spoon, the restaurant at 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 affords stellar views when the weather permits (and it often does).
Photo courtesy of Los Pinos Ranch Vineyards

Located on the grounds 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. Refined and sophisticated, the restaurant highlights terrific ingredients, transforming them into satisfying dishes like grass-fed steak tartare, "brick-cooked" chicken and wood-grilled heritage pork chop.
Photo courtesy of Shea Evans