Métier’s seven-course tasting menu experience is one of the city’s most luxurious. The wine list is split between “From The Vine” and “From The Cellar” selections, and if you call ahead to order an older red, Wine Director Chase DuBay will have it decanted when you arrive.
From The Sommelier: “Personally, I think the most exciting things in the world of wine are happening in the New World, with winemakers using classic techniques to showcase the character of their own terroir. Producers like Alheit in South Africa, Timo Meyer in Australia, and Arnot-Roberts in California, are making wines using traditional methods, and ending with a bottle that could not come from anywhere else.” —Chase DuBay, Métier
Dish We Loved: Crépinette of Bobo Farms Poussin, duck foie gras, poached rhubarb, pine nut butter, and rhubarb Mousse