Métier

At this quietly elegant Shaw tasting room, veteran chef Eric Ziebold brings classic techniques and a perfectionist’s eye toward ingredients to a seven-course menu. Tuna belly and curry-cured loin—“stunning in quality the last few weeks,” he writes in menu notes—top a crisp feuille de bric with dots of Meyer-lemon jam and other condiments, while expertly cooked squab embraces fall with finely diced fairytale pumpkin in a cider sauce perfect for sopping up with Parker House rolls.