Within a renovated, century-old former church, experienced chefs helm a wood-burning brick oven designed and built by Aztec Indians in the American Southwest. Atop live cedar and hickory planks, executive chef Cory Sharpe roasts a seasonal selection of fresh seafood and high-quality steaks and chops to a level of tenderness normally reserved for braised greeting cards. His elegantly prepared entrees emerge into the contemporary dining room, where tall windows and chandeliers cast light across the historic building's high ceilings and white columns. Servers can also shuttle meals to the verdant outdoor patio, which sits atop a stone walkway shaded by towering trees.
Not only has Bonterra's owner and managing partner John Duncan helped his neighborhood by revitalizing this once flourishing community center, he also strives to source ingredients from local farmers. In addition to fresh, seasonal fare, Bonterra's menu features artisanal cheeses, charcuterie, and spreads designed to pair with selections from an expansive wine cellar that bursts with more than 200 vintages served by the glass or bottle.
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