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St. Helena
Farmstead
Chef Sheamus Feeley grew up on an Arkansas farm with cows, chickens, and pigs, then received his tutelage in seasonal produce while living in Peru. Such a market-driven orientation is perfect for Farmstead, the restaurant outpost of Long Meadow Ranch, which produces beef, vegetables, fruit, olive oil, and wines in Napa’s Mayacamas Mountains.
What to eat Feeley’s updated versions of Ozarks favorites—chicken and dumplings; whole-hog barbecue—have gained attention, but he really excels with lighter, more composed dishes such as sole with Romano beans, sweet corn, and Meyer lemon butter.
What to drink An extensive selection of California Chardonnays is priced to sell, and the more balanced among them—such as a 2006 Stony Hill ($48)—match Feeley’s treble-toned flavors.
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