Star Chef Curtis Stone has retooled the concept at his flagship restaurant to spend a quarter of each year focusing on the wine and food of a single wine region, developed from trips taken to those places. With Rioja and Burgundy under his belt, it’s already proven to be a smash hit.
From the Sommelier: “There are so many young sommeliers in the industry right now who believe in responsible winemaking that preserves the land for future generations of winemakers. It is exciting to see this collective passion become a groundswell and even drive demand. Just as consumers have become more dialed into where their food comes from they are asking similar questions of wine. This gives sommeliers the opportunity to share the reasoning for their selections, the stories behind the bottles, and have a really engaged and interesting conversation about wine at the restaurant level.” —Andrey Tolmachyov, Maude
Dish We Loved: Roast lamb, buttered potatoes, nettles