Joshua Skenes, founder of the perennially-acclaimed Saison, made a huge splash when he opened this sea-centric restaurant last fall. The menu is a masterpiece of simplicity: a raw bar that might include purple sea urchin or diamond turbot, salads and vegetables, wood-roasted seafood and meat, and their own private-batch caviar. Wine Director Mark Bright shows clear favoritism toward Burgundy and grower Champagne, for a list designed with seafood in mind.
From The Sommelier: “There are many things that are exciting for me in the world of wine. I’m very curious about some of the new wineries producing more clean styles of single vineyard Rioja and Albariño. I’m excited about the amazing new generation of winemakers in Saint Joseph and Côte Rôtie. The brilliance of the grower-producer Champagnes is really coming together now that they all have had a couple of decades to define their style. And always loving to find new domestic producers, and the development of the many vineyards in Oregon that are being farmed by Burgundian winemakers.” —Mark Bright, Angler
Dish We Loved: Whole petrale sole roasted over the embers
