This place is an annual must-visit: In an experiment from the mind of Chef Chris Shepherd, One Fifth becomes a new restaurant each year for five years. In September, it will transition from “Romance Languages” to “Mediterranean,” with different decor, food and a whole new wine list.
From the Sommelier: “It’s a great and exciting time to be in the wine business. People as of late tend to be looking for more than just fruit and oak bombs, and seeking subtlety, nuance, earth and minerality. The most exciting thing for me is when a customer asks what I have had lately that I am excited about! I love that balance—lower alcohol, less oak, higher acid—seems to be coming back into favor among both winemakers and consumers. This ultimately makes for a better dining experience, no matter the restaurant.” —Matthew Pridgen, One Fifth
Dish We Loved: Duck heart bolognese, Casarecce pasta, whipped ricotta