The newest restaurant from Stephan Pyles, an iconic Texas restaurateur, has recently morphed from all fine-dining to a slightly more casual vibe with a 12-course tasting menu offered in a ”restaurant within the restaurant.” Pair either experience with a global 400-label list overseen by Sommelier and Beverage Manager Madeleine Thompson.
From The Sommelier: “I’m personally excited about how restaurants are taking more risks on their wine lists…Recently I picked out a fabulous red Rhone blend by Epoch Estate Winery [epochwines.com] in the York Mountain AVA for a guest that only drank Napa Cabs. They were a bit skeptical at first but when they tasted the wine they were gobsmacked by the quality, structure and flavor of the wine. I like being able to connect with our guests through the mutual love of wine and wine exploration.” —Peter Creedon, Flora Street Café
Dish We Loved: Lobster tamale pie, sturgeon cavias, ancho glass