Celebrity chef Chris Cosentino made a name for himself in San Francisco cooking with various forms of offal, or organ meat. Acacia House, his latest creation, is the on-site restaurant at the ultra-luxurious (and boutique) Las Alcobas Napa Valley, in St. Helena, and here, he moves in a different direction. Sure, options often include sweetbreads or pâté, but most of the food focuses instead on local and sustainable produce—a new age spin on classic California cuisine. Menu items might include lamb tartare with green harissa, mint, and chickpea crackers, and Cornish game hen with roasted grapes, turnips, and pancetta. Drinks at the modest but classy bar are just as appealing; go ahead and try to have just one house margarita with salt foam (which is a recipe that hails from the Las Alcobas flagship property, in Mexico City). On warm nights, reserve a table on the covered porch.