Keeping it fresh and local for more than a decade

A leader in the locavore movement since 2001, Wink is still going strong, serving produce and meat from area farms and ranches, as well as seafood flown in daily. The five course tasting menu, though pricey, gives newcomers a crash course in Wink's specialties. A recent line-up included tiny plates of delicate raw hamachi with puffed vermicelli, seared duck breast with fennel-potato puree, scallops with butternut squash, New York strip steak with cremini mushrooms, and Texas cheeses.

The intimate restaurant seats 40 people and it can get noisy, but the efficient delivery of each course leaves little time for conversation anyway.