Chefs Eric Patterson and Jen Blakeslee earned their stripes under Michelin-starred chef Andre Rochat before coming home to provide sustainable, locally-sourced delicacies to Patterson’s hometown. The menu is exquisitely cultivated with a French influence: favorites include the oyster mushroom soup and braised rabbit. The establishment’s decor, like it’s menu, is intimate, tasteful and unpretentious. Make your reservations ahead of time, since capacity at The Cook’s House is capped at 26 people, and seats are in high demand.