“Our wine program is more of a wine culture,” says “wine guy” Dan Davis (more than 50 staff members at this haute-Creole institution have passed exams with the Court of Master Sommeliers). To encourage experimentation, 40 by-the-glass pours are also offered in half-portions.
Riot Dish: “Despite the general movement away from wines with noticeable residual sugar, we always have to offer a Kabinett or Spätlese Riesling by the glass because it is the perfect pairing with our ‘riot dish,’ the Shrimp and Tasso Henican. Almost every professional server in the world will tell you that he or she gets SICK of seeing the most popular dishes in the restaurant. Not so with this appetizer! I have yet to observe one of our staff members dining in the restaurant and not having this dish at some point in the meal. It’s just that good. And don’t get me started on the Turtle Soup!”