This newcomer from the minds of Master Sommelier Matt Stamp and Ryan Stetins urges guests to leave their vinous comfort zones. Well-rounded, diverse and global selections are complemented by unfussy dishes, an eagerness to share knowledge and a curated retail shop.

From the Sommelier: “We run a restaurant in wine country, and it’s encouraging to see how many production-side people really want to get out of their comfort zone—Napa Cabernet—and into bottles from around the world. It’s exciting for the breadth of our program and exciting for the increasing diversity of local wines and influences.” —Matt Stamp, Compline Wine Bar and Restaurant

Dish We Loved: Don Watson lamb with eggplant-tahini sauce, treviso, carrots

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