Domaine Leon Barral 2010 Jadis (Faugères)
The Wine Program
“The only hard-and-fast rule that we stick to when choosing wines is that they’re representative of what they’re made of and where they come from,” says Emily Larkins, the sommelier. “We have about 185 bottles on the list at a given time and serve 12 wines by the glass, all of them from Europe.” The list leans heavily toward Champagne and German Riesling (accounting for half of the white wine selections), while red Burgundy and Nebbiolo from Piedmont make up the bulk of the red wines.
“Our pigs’ tails are a menu staple, and I recommend them to anyone coming in for the first time,” says Larkins. “They are fried and served with pickled peanuts, jalapeño slices, cilantro and nuoc cham [a variety of Vietnamese dipping sauces]. Right now, we have three Madeiras by the glass—this pairing is a no-brainer and it is lights-out delicious.”