Extensive choices from Burgundy and Germany, with local selections from the Santa Cruz Mountains, are a strong suit here. But try to let your sommelier choose what to pair with each course. “Customers are now just looking to get excited about a wine, and to see your excitement in discussing and serving it,” says Wine Director (and newly minted Master Sommelier) Jim Rollston.

Riot Dish: “Our menu never stays still, nor do we re-do past dishes in a succeeding season. Rather, a previous idea from our menu inspires a new version of a dish or set of flavors, and a new evolution of that idea comes to the menu. The best example of this is the vegetable garden dish, which has changed twice in the last year, and I am certain it will be evolving again.”