We like to eat around, but we always come back to this posh-rustic spot for our favorite haute home cooking. Chef-owner Ross Burtwell’s culinary philosophy embraces the three B’s—bacon, butter, and bourbon—and we have no complaints. Imagine a salad of spinach and Gorgonzola drizzled with a warm vinaigrette featuring both tasso ham and bacon. Or jalapeño-stuffed Bandera quail wrapped in bacon and grilled to crispy perfection. Seafood is fresh as can be; steaks are Angus; game is locally sourced; herbs grow in the restaurant’s garden; and produce comes from the farmers’ market. Watch for the special dinners, when Burtwell teams up with an area vintner for an evening of delicious pairings. (4/13)