This young, all-in-one wine bar/restaurant/retail shop continues crushing it with exploratory selections, approachable service and straightforward dishes. Since opening in 2017, the restaurant’s bottle inventory has increased by hundreds, while the shop—from which guests can buy something to enjoy mealside for a small corkage fee—has added almost as many options.
From The Sommelier: “In the heart of America’s foremost wine region, we work really hard to provide context. We see a lot of local trade and tourists as our guests. Our goal is twofold: to provide a wealth of great local wines for tourists to enjoy, and to offer a list of wines of the world for those whose day jobs involve a lot of Cabernet pumpovers. We want people to find things to explore on our list and to have more comfortable choices.” —Matt Stamp, Compline Wine Bar and Restaurant
Dish We Loved: Red snapper with bok choi, shiitake mushroom, fermented chile-mango purée
