The wine list here has always embraced change, with daily offerings pulled from the ample cellar. The list has also become about expansion: a new reserve list, more back vintages, and more frequent wine dinners and events.
From the sommelier: “Chef [Walter Manzke] understands the importance of a great beverage team. He likes to take risks and encourages us to do the same. We serve Krug by the glass, along with producers like Pelican, Château Simone, Knoll and Guiberteau by the carafe. We get to put on dinners for small producers like Jean-Marc Burgaud, and they sell out. This is not the norm in all LA restaurants, and we’re lucky to be part of it.” –Maria Garcia