Downstairs from sister restaurant Kinship, Métier is a formal, tasting-menu-only spot that shows the depth of Chef Eric Ziebold’s wizardry. The wine program has a cellar list that’s sorted by variety and vintage, and Wine Director Chase DuBay welcomes conversations in advance of your reservation.
From the Sommelier: “For the most part, now, guests want to try wine they haven’t had before; they want to be a part of discovering something new. This pushes us to source wines from more than just a handful of distributors, and look for up-and-coming producers, or producers that are under-represented in the city. I would include, in the search for the new, guests discovering old classics for the first time. The classics are classics for a reason, and while we may have seen pushback to traditional styles of wine in the past few years, it is refreshing to see people return to the bottles that put wine on the map in the first place.” —Chase DuBay, Métier
Dish We Loved: Spring garlic bavarois with pickled shallot and sautéed frog legs