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Chef Chris Aerni has made the Rossmount into a culinary landmark that food lovers from far and wide seek out. And so they should. When a chef is dedicated enough to forage for edible goose tongue greens (from the marsh), grow dozens of types of herbs in the restaurant garden and hand pick fish and meat from local producers, he rightly earns a reputation as one of the best in the country. Dinners here are constantly changing are artfully presented, in a civilized room with tables spread widely enough for quiet conversation—or perhaps a proposal. Yes, it’s that special of a place.