The North Coast might just be the perfect place to eat. Few other places in the world can offer such a harmonious blend of chefs, farmers, fishermen, and foragers working together with winemakers and brew masters to create culinary magic. With the ocean’s bounty to the west, sustainable farms and vineyards and artisanal food makers everywhere else, the North Coast naturally draws remarkable chefs interested in preparing ultra-fresh dishes that reflect what’s growing right now. Settings range from white-napkin finery to a chowder shack by the pier. Farmers’ markets here are friendly affairs, and they’re a great way to mingle with locals and sample the region’s bounty. Cheese-makers have a strong hold here, with sheep, goats, and cows getting plenty of sweet grass in surrounding hills.
"Farmers’ markets here are friendly affairs, and they’re a great way to mingle with locals and sample the region’s bounty."
And of course, there’s the sea. Locally caught wild fish is a staple on just about every menu, as well as seasonal crab and one of the world’s most prized foods, abalone.