No doubt it’s New American fine-dining (at least, for the Valley), but Deborah Snow’s palate and style at Blue Heron restaurant is one of my favorites on the globe. Over the years I’ve been a fan, I’ve had a best-of-life steak and potato gratin, a richly tender pork-and-grape chop, and long conversations with Rob Chirico (now gone, I think), bartender and author of Field Guide to Cocktails. Had I lived anywhere nearby, I’d have paid any price to have her cater my, well, everything.
ETA I also order fried oysters pretty much every visit.
