Wine Enthusiast 2012 100 Best Restaurants in America

We've combed the nation for the ultimate wine-centric dining establishments. So what does it take to make the cut for our America's 100 Best Wine Restaurants list? These superlative hot spots have established themselves as standouts for wine lovers, boasting visionary beverage programs and innovative menus, with eye-catching ambiance and exceptional service. Along with our picks, the following pages are filled with exclusive chef and sommelier interviews, delectable recipes, top trends and wine bottles to savor. There's something for every taste. Click on the regions on the map below to find out which restaurants made it on the list.

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Miller Union


The menu offers simple, Southern-inspired fare with a sustainable focus.

Restaurant URL
Menu Link
Wine List Link
Phone Number
(678) 733-8550
Open Table Link
Wine List Description
Small producers who use biodynamic or organic farming practices, food-driven Old World wines and boutique American and European vintages define the wine list.
Perfect Pairing
Braised Pork Cheeks with Chive-Whipped Potatoes, Turnip, Fennel and Horseradish, paired with Frédéric Mabileau’s 2009 Saint-Nicolas-De-Bourgueil.
Riot-Worthy Dish
Chef Steven Satterfield’s Farm Egg Baked in Celery Cream (a play on oeufs en cocotte, with a Southern accent) has become the kitchen’s trademark creation.
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J.L. Chave 2008 Hermitage Blanc
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Domaine de Marcoux 2009 Vieilles Vignes (Châteauneuf-du-Pape)
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Continuum 2008 Red (Napa Valley)
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Wine Travel Goes Green
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Loire's River of Wine and Food
Photo Credit
Photo courtesy of Craig Brimanson
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2013 Restaurant Features

Game On

Move over pork: Duck is the new darling of America’s hottest restaurants, and it scores big with playful wine pairings from Rioja to the Rhône.

Pizza Party

Wine-friendly pizzas offer diners a slice of heaven.

New York's Sommeliers Pour Local

Many of Manhattan’s best restaurants aren’t just about eating local, but drinking local wines, too.

Element of Surprise

Whether menus change daily, weekly or monthly—or cease to be presented to diners at all—eating at these restaurants is nothing less than a thrill.
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