The strengths of a focused list are evident here. The staff receives extensive weekly training on the 50-something wines that General Manager and Wine Director Lauren Harris chooses for their terroir expression and the winemakers’ stories. It pairs well with the intimacy of the dining room and Townsend Wentz’s take on French cuisine.

From the sommelier: “Right now, I find the world of wine exciting because people are more and more open. Guests care more about who’s making their wine and what the style represents. They’re steering away from big, bombastic alcohol bombs and enjoying more nuanced delicate expressions.” –Lauren Harris