I just read the review of Cloudland that I wrote here 3 years ago, and I'm happy to report that it is still as wonderful as ever. I didn't research it, but I think the same chef is still there and he's quite amazing. Cloudland is only open Friday and Saturday evenings, and you do need to reserve in advance. You will not know what you will be eating (although they do post the menu online a few days in advance), as it depends on the time of year it is and what type of ingredients the chef has been able to source from local purveyors. We started with a delicious butternut squash soup with crème fraiche, and their wonderful, signature Cloudland sourdough bread. Our main course consisted of 2 types of pork - a cider brined pork tenderloin and braised pork shoulder, served with a winter vegetable hash..both were amazing. The dessert was an apple cake with a cinnamon ice cream. True farm to table...all sourced from local farms. Wonderfully fresh and delicious. Just a couple of important points. It is a set menu for all..you cannot choose what you will have, so be sure to check in advance. I believe they can accommodate vegetarians however - I think I read that somewhere - and I'm sure they do a great job of it with all the fresh produce they avail themselves of. Also, Cloudland is BYOB. There is a minimal fee for corkage should you choose to bring your own wine. They also have a selection of cider, teas and coffee available. I will be looking forward to returning to Cloudland again in the future!