America's 100 Best Wine Restaurants 2019
The third venue from Andrew Fortgang and Gabriel Rucker has soared since launching last April. Food here is French bistro meets old-school diner, while the bottle and glass lists offer both Old and New World selections that prompt guests to “forget labels, screw dogma, try new things.”
From The Sommelier: “We’ve recently been getting juiced on fruity Rieslings —Kabinett Spätleses and the like —and we’ve found some of our regular guests have a real affinity for these wines too. We are always on the lookout for Burgundy with some age that is not a fortune. It’s a region people use as a benchmark to talk about other wine regions, so we really want people to understand it without paying a fortune, nor with only drinking Bourgogne Rouge. Whites from Galicia in Northwest Spain was the jam for us recently, as well as Syrah from near and far. We are excited to have people come in and stay all night trying things.” —Andrew Fortgang, Canard
Dish We Loved: Country-fried duck with morels, turnips, and green garlic gravy
