Chicago , IL

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Featured Wine
François Raveneau 2002 Les Clos Grand Cru (Chablis)

The Wine Program
“I would describe my list as international with a French-leaning bias,” says Aaron McManus, the sommelier who manages the 1,000-label list. “I work in a seafood restaurant, so my focus has to be on white wine, which makes up about two-thirds. The list also includes 100 selections of sparkling wine, mainly from Champagne, and 25 by-the-glass options.”

Favorite Dish
The turbot is pan-roasted, basted with butter and finished with garlic, thyme and lemon, accompanied by a manila clam and pearl onion gratin and finished with a clam-infused hollandaise sauce.

“The turbot with a glass of richer-style Meursault is incredibly delicious,” says McManus.

Corkage Policy
The fee is $50 per bottle, with a limit of two 750-ml bottles per party, and the wines can’t be on the restaurant’s list.

Photo by Anjali M. Pinto

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