Ridgeline Supper Club

Ridgeline started as a supper club in the owners' living room — a dozen seats, one seating, whatever the farms up the valley had that week. It outgrew the house years ago, but the format never changed: a single weekly menu, no substitutions, cooked by the two people who own it.

What lands on the plate depends entirely on the morning's deliveries. Expect five or six courses that lean hard into Appalachian ingredients — sorghum, sochan, trout, heritage pork — plated with more restraint than the region usually gets credit for.

Reservations open the first of each month and go fast. Book the counter if you can; watching the pass is half the meal.