Sian Ferguson-Nagan’s thoughtful wine program at this revered restaurant often surprises as much as the radical menus. The pairing option has three tier levels at different prices, pulling from a list of 800-plus bottles. She also offers daily-changing glass pours, half-bottles, saké and ciders to further personalize the experience.
From the Sommelier: “I feel that people are beginning to take more risks and look for dining adventures more than before. The exposure that has come from shows such as Chef’s Table and cooking competitions has elevated consumers knowledge as well as created a fascination that leads them to want to experience more when they dine out.” —Sian Ferguson-Nagan, Alinea
Dish We Loved: “Spud” (tableside potato salad)