In Asheville, N.C., Posana offers an Award of Excellence–winning wine program, a farm-focused menu and a touch of Southern charm. Beverage director Adam Oxford's 210-selection list—peppered with an abundance of small producers—invites guests to explore emerging regions such as New Mexico, South Africa and Croatia, or stick to the classics with strengths in France and California. While the wines come from all over the world, executive chef Peter Pollay goes local in the kitchen, sourcing seasonal ingredients from nearby producers. The current menu showcases grilled South Carolina peaches with a pork belly appetizer, served alongside pickled cherries and peach dressing; entrées include North Carolina’s Joyce Farms chicken and a cornmeal-crusted North Carolina catfish. Pollay, who owns the restaurant with his wife, Martha, also sources ingredients from his own sustainable urban garden just a few miles away.