I was at The Herbfarm last night, filling in as a Sommelier, and was totally blown away by the menu.  The food was beautiful, well-thought out, and delicious.  If you haven’t been to the restaurant since Keith Luce took over as Executive Chef last fall, you owe it to yourself to give it a try.

The Herbfarm is a legendary restaurant in Woodinville, just outside of Seattle.   The restaurant is known for great food, sourced from their garden, their forager, and a network of local sources that is both incredibly deep and incredibly selective.  Their longtime chef, local food celebrity Jerry Traunfeld, left last year to open Poppy.   The new Chef, Keith Luce, has greatly expanded the mission of the farm - adding chickens (for eggs) and pigs (for charcuterie) - and the facilities and mission of the kitchen - with a wood burning oven, and programs to make their own butter and charcuterie.  Keith’s food is very different from Jerry’s, but also incredibly good. 

The restaurant is also a mecca for wine, with over 4,000 selections on the wine list, including the most extensive collection of Washington and Oregon Wines anywhere, and a great Sommelier team (Lisa Rongren, Michael Kominskey and Tysan Pierce).   Service is no slouch here either, characterized by attentive, personal touches and lots of attention.   The Herbfarm is the only AAA 5-Diamond restaurant in Washington State, and one of only 46 in the country.