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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The progressive, French fare created by Chef Anthony Martin offers a broad palate of flavors that make wine pairing easy.

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(312) 202-0001
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Sommelier Chad Ellegood believes that pairing wines to the guest is more important than pairing to the food, so it’s important to offer options from luxurious to value. Burgundy wines make up the core of the wine list.
Perfect Pairing
Duroc Pork Belly and Black Truffle paired with Mamete Prevostini’s 2007 Corte di Cama Sforzato di Valtellina.
Riot-Worthy Dish
"The Coral Caviar—a caviar tasting served on a coral reef."
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Domaine de la Romanée-Conti 1990 Romanée-Conti
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Château d’Yquem 1937 Sauternes
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Dr. Thanisch 1971 Bernkasteler Doctor Riesling Auslese (Mosel)
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Caviar Deconstructed
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Recipe of the Month: Braised Pork Belly with Watermelon Mint Salad & Ponzu Sauce
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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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