Rancho Loma

“When we built the restaurant in the midst of nowhere, in Texas, it was a leap of faith. If we build it, they will come – and come they have. After fifteen years we have a very loyal following that thinks nothing of driving an hour, two hours, or more to support what we deliver.”

Heirloom tomato salad with white balsamic granita; spicy grilled quail; fresh house-made pasta.

Surely, this is the dreamiest restaurant in Texas. Located in tiny Talpa – population 127 – Rancho Loma seats thirty souls twice a week for Laurie Williamson’s homegrown, seasonal fare. Along with her husband Robert, Williamson opened the restaurant after their farm produced “an abundance of heirloom tomatoes we couldn’t get rid of ... Remarkably, we could not find any restaurants interested in those organic tomatoes.” So they started their own.

Grab a bottle of wine and drive three hours northwest of Austin. Then settle in for a Texan meal like you’ve never seen. Recent dishes include sustainably-caught barbecue shrimp, a tart made from local blackberries, and, of course, those famous tomatoes. After dinner, retire to one of the ranch’s guest rooms for an evening of incomparable stargazing.

“Two former commercial filmmakers managed to create a destination restaurant and inn in the middle of nowhere – with not a day of professional chef, restaurateur, or hotelier experience between them.” –Francesca Mari, Saveur