Over the past year, Wine Director Andrey Tolmachyov has expanded the list to 700 selections at this eatery inspired by the world’s greatest wine regions. Each season, Chef Curtis Stone creates a menu set around a wine region, such as Rioja, Burgundy and Sonoma, with three tiers of wine-pairing options available.
From The Sommelier: “Diners are realizing you don’t have to pay a lot of money to enjoy quality wine. They’re becoming ‘woke’ about wine, if you will. Don’t get me wrong, there are still people who are all about the label but I’m seeing snobbiness and a lack of fuss removed from wine and I love that. Wine is meant to be celebratory and intended to be drunk and that doesn’t require a lot of fanfare.” —Andrey Tolmachyov, Maude
Dish We Loved: Oak-smoked duck breast and seared leg terrine with artichoke and blood orange
