America's 100 Best Wine Restaurants 2019
An Old World-centric list expresses Head Sommelier Philippe Sauriat’s preference for sustainable winemaking and complements food drawn from Chef Kreuther’s Alsace upbringing. Try the sturgeon and sauerkraut tart or emmer pasta with sunflower seeds, then finish off with Austrian schnapps.
From The Sommelier: “I’m enthused by the trend in elevated awareness from wine makers—the farming practices are more responsible, and the wine quality matches that. It’s not about making biodynamic or high-quality wines for the sake of it, but for the genuine intent to make better wines while considering the environment and earth. There’s also more personality coming through in wine making—affirming producers’ honest styles—not trying to produce wines for scores, but making wines for the love of it. It’s refreshing!” —Philippe Sauriat, Gabriel Kreuther
Dish We Loved: Sturgeon & sauerkraut tart, caviar mousseline, applewood smoke
