Chef Scott Hebert takes a classic French approach to food preparation with a solid dose of American imagination. The result is fresh, seasonal cuisine with New England ingredients.
Château Pichon Longueville Comtesse de Lalande 1982 Pauillac
Domaine Emmanuel Rouget 1996 Cros Parantoux Premier Cru (Vosne-Romanée)
Spottswoode 1997 Cabernet Sauvignon (Napa Valley)
The Bordeaux- and Burgundy-focused wine list has 450 choices, backed up by a cellar that contains more than 18,000 bottles.
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