Gunnar Gíslason’s sleek midtown spot continues to turn out impeccable Nordic dishes made from New York ingredients, paired with American wines selected by Chad Walsh. This year, the restaurant added à la carte dining options at lower prices, making the magic more accessible.
From the Sommelier: “Within the context of American wine, it’s been harder and harder to find the kinds of ‘over the top’ Chardonnays that characterize a lot of people’s perception of domestic white wine. In general, more wineries are moving to the seemingly obvious idea that making wines that express a sense of place, rather than making wines that fit a certain style, is a better ambition.” —Chad Walsh, Agern
Dish We Loved: Lobster & barley porridge with carrots, sea buckthorn, and tarragon