Since the beginning, the wine list here has constantly shifted to offer Old World and domestic finds that are as seasonal as the food menu, reflecting the dynamism of the vinous world. Today, it shines even more light on small producers, and the staff is eager to connect guests to the makers’ stories.
From the Sommelier: “Personally, there are a couple areas that are exciting. All of the Loire is fascinating and a hotbed for both established and young vignerons making fantastic wines, both red and white. So many regions along the Loire make wines that scream for the type of vegetable- and seafood-forward food we serve. Additionally, the ‘new Spain’ movement is definitely worth exploring. In the same way that there was a ‘new California’ surge several years ago that continues to offer balance-focused wines at reasonable rates, the same thing is happening in lots of Spain’s growing regions. Garnacha, Mencia, Tempranillo, and a number of indigenous white varieties are all getting sourced from older vines for brighter, lighter, more energetic wines.” —Morgan Calcote, FIG
Dish We Loved: John’s Island chioggia beets with lemon balm and cultured cream