Located in a historic Bourbon distillery, the rustic-industrial digs and playful menu here belie the seriousness of Chef Mark Jensen’s food. The wine list offers descriptions for each selection, and focuses on small producers that offer great value: Almost every bottle is under $100 (outside of the reserve list).
From The Sommelier: “What excites me the most in the world of wine right now is a return to biodiversity and sustainability throughout all winemaking countries, as well as seeing more growers making wine. It felt for a while like all wines were being funneled into a generic formula that created generic homogenized wines and eliminated genuine regional wine experiences. I’m excited to see this trend disappearing and being replaced by small farms embracing the ‘weirdness’ & diversity of their particular regional varieties, soils, yeast. While being consistent is comforting, diversity is more interesting.” —Michael Florence, Middle Fork Kitchen Bar
Dish We Loved: “Rabbit & Radishes”: Fried sunflower and paprika-crusted rabbit legs & bellies, ricotta, grilled early winter radishes, bee pollen