For over a decade, this restaurant has been luxury from top to bottom. Executive Chef and Creative Director William Bradley creates an ever-changing seasonal menu that plays on classic dishes from around the world. To accompany, Director of Wine and Beverage Rafael Sanchez draws from a deep cellar.
From The Sommelier: “I’m really enjoying the increased level of knowledge from our guests. I have noticed in the last few years that guests are much more comfortable with wine, the regions, and varieties. There have even been a handful of guests that have taken the certified sommelier course just for ‘fun.’ And the conversation has shifted from helping guests choose a wine that they might like to helping choose between vintages or vineyards from their preferred region.” —Rafael Sanchez, Addison
Dish We Loved: Sweet pea agnolotti, jamón ibérico & whipped ricotta
Director of Wine and Beverage Rafael Sanchez and Executive Chef William Bradley
With the tasting menu changing so often, how do you keep up on the wine side?
Sanchez: The wine list is a grand award wine list, there’s a little of everything…With a wide range of styles of wines, we can find the right one for each dish.
Is there an exploration component? Do customers want to try something new?
Sanchez: Most people will do the tasting menu with wine pairings because they want to taste a wide variety of wines and perhaps something new. The conversation usually goes “I know what I like, but I want to see what you like.” They don’t know the food, so they don’t want to ruin the experience with, say, a good old Napa Cab. They want what we offer that complements the dishes.
What’s the process like between the kitchen and the cellar?
Bradley: In terms of cuisine, our food is very wine friendly. I take wine very seriously in that I try to make the wine enhance the elements of taste in each dish. We compose each dish based on the seasonality of the ingredients, and then, from there, Raphael will pair each dish accordingly.
Has the fine-dining scene in the area changed since you’ve been open?
Bradley: It’s been amazing, because it’s been a great journey. We have a great following now with local people, we have a lot of younger people that like to come here and eat…That’s the main thing. A few years ago, it was a little bit more of an older crowd, now it’s more diverse.
You also have an interesting list of nonalcoholic drinks, which is very trendy right now.
Sanchez: We’ve had that for a while…You can feel a little out of place if you don’t drink but your friends do, and they’re getting all the attention with wine. It’s just to include everyone. We want to make sure everyone has the best possible experience.
Do you feel any pressure knowing people are mostly coming in for special occasions?
Bradley: We just focus on the experience. Regardless if it’s someone who’s been in once or 20 times, we treat everyone the same.