Where many of the new crop of classic French restaurants have a retro feel, Bruno Davaillon’s dramatic spot feels modern and personal. The extensive all-French wine list is especially strong in selections from Burgundy and Davaillon’s native Loire.
From the Sommelier: “Not only is the Loire Valley where Chef Bruno grew up, but the Loire Valley is one of the ultimate regions in France for wines of diversity that all have one common theme: quaffable, un-pretentious, food focused wine. I love to think of wine as a condiment for food, and that is the Loire Valley’s sweet spot. Drinking Loire wine makes me hungry for rillettes, oysters, goat cheese and tarte tatin; eating those foods make me crave Loire wines.” —Andrew Schawel, Bullion
Dish We Loved: Lamb, bean salad, sweetbreads, anchovy vinaigrette