Day 2 in the Finger Lakes: Red Newt Cellars and More

No trip through the Finger Lakes is complete without a stop at Red Newt Bistro for dinner. Deb Whiting was always on hand to greet patrons and she was a very hands-on chef in the kitchen. Her menu changed often as it relied heavily on local ingredients (the list of area farms she sourced from was always listed on the bottom of the menu).

Her latest, and last, menu just hit the floor this week and her characteristic stamp is all over it. Her signature dish was arguably her ravioli, which always combined sweet and savory elements. Currently, it's garlic and ricotta with blueberry. The savory elements melt in your mouth first for a mouthwatering start, then the blueberries, always whole and perfectly ripe, pop, evoking a caviar experience and leaving you with a lingering sweet yet fresh and racy feel. She will be sorely missed for sure, but kudos to the Red Newt team for keeping their chins up as they move forward.

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By James Molesworth - Wine Spectator Senior Editor, New York

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