Farm to Fork
The combination restaurant/deli/market at the year-old Inn at Red Hills has so quickly become a part of daily life in the Willamette Valley, it’s a wonder the area ever managed without it. You’ll spot winemakers and vineyard owners at breakfast and lunch, but chef Shiloh Ficek shines at night, when his bright, vivid cooking takes on a European flair.
What to eat Braised leg of locally farmed rabbit—here a robust, earthy meat, not just a chicken cognate. The touch of wildness makes it a winning match for Oregon Pinot Noir.
What to drink The selection changes frequently, but look for underrated 2007 Pinots from Cristom and Domaine Drouhin.