Quiessence

In an old farmhouse on a 12-acre property dotted with pecan groves, Slow Food devotee Greg LaPrad has created a garden-to-table experience that highlights local foods. His comforting American dishes are accented with Italian touches; he makes his own pasta and charcuterie.

We loved: Poached egg in garlic broth with croutons and cheese; brick oven–roasted pork shoulder with fennel and gravy; apple-toffee cake with butternut squash ice cream.