Executive Chef Mark Estee’s personal relationships with local farmers, fish mongers and ranchers ensure fresh, seasonal ingredients. The purveyors often deliver their goods directly to Moody’s kitchen door themselves. The quality is discernible. Try the Fulton Valley Organic Chicken with garlic crema or the house specialty, the Big Ass Pork Platter from Niman Ranch’s Willis Farms, a plate that takes on a different character every day. Moody’s uses olive oil from The California Olive Ranch in Oroville, and serves cheeses from Tomales Bay. Come summer, Moody’s brings guests even closer to their food with its Dinner in a Barn series, in which the restaurant partners with a local farm to provide a multi-course meal using ingredients picked that day. (530.587.8688, moodysbistro.com)