America's 100 Best Wine Restaurants of 2018
Everything is bigger in Texas. Exhibit A: This meat mecca’s stock of over 3,000 bottles, which underwent further expansion this year to include even more French reds of age, underrepresented New World pours, fortified wines and large formats of all sorts.
From the Sommelier: “It’s been an interesting trend over the past year as to how much Syrah we’ve sold. Domestic Syrah has always had the stigma that it was difficult to sell. It seems now like that era is over. Guests who are looking for Cabernet-like wines, but with more value, are open to recommendations of Syrah. The Northern Rhone is also another strong category, and surprisingly there is an increasing interest in Australian wines again. The perpetual cycle of what’s hot and what’s not is coming around full circle for Australian wines. This time the focus is on wineries and projects that are making real wine, not a recipe for a high score.” —Robert Smith, Pappas Bros. Steakhouse
Dish We Loved: Turtle gumbo with aged sherry
