“Wine bar” is rather modest for this recently expanded full-service restaurant, which offers such fare as an 18-ounce ribeye steak with blue cheese butter. More than 30 wines are available as half- or full-glass pours, and the extensive bottle list has some terrific values at the higher end.
From The Sommelier: “I think people really love tasting wines they don’t know. We see this when we host wine tastings and chef’s dinners. It’s exciting to try a wine variety you have never had. I know I love to try new things. Some people know what they love and always drink that, but I think it’s important to make people step out of the box.” —Effie Hubanks, Caet Seafood Oysterette
Dish We Loved: Jackson hot catfish with buttermilk dressing, Garner Girl pickles, and Gil’s bread
