With the addition of Arizona chef-legend Christopher Gross and the opening of an adjacent wine bar, Geordie’s and its 700-plus-label wine cellar has morphed from a special-occasion-only spot to a vital part of the Phoenix wine and food community.
From the Sommelier: “I’m personally excited this year about Greek wines. The Greek wine export to the USA is becoming bigger every year. I love Assyrtico from Santorini and I highly encourage people to try whites from islands such as Crete and Milos. They offer amazing value and are delicious and refreshing, especially during our sizzling summer months in Arizona. For reds, I often recommend guests try Xinomavro and Agiorgitiko.” —Paola Embry, Geordie’s
Dish We Loved: Grilled Guajillo chile-marinated lamb chops with chimichurri