Maintaining its three-story cellar and Champagne cart to greet its guests, this fine-dining stalwart remains excellent. The past year has welcomed an expanded wine list, a greater focus on local ingredients and, oh yeah, another Michelin star.
From the Sommelier: “There are a number of regions and grapes that I have been really into lately, but at the top of the list would be Syrah from Washington, Oregon and cool-climate California. Though the New World tends to be associated with ripe and heavy-handed versions of the variety, producers like Reynvaan and Gramercy Cellars in Washington and Halcon and Copain in Cailfornia are making really elegant, aromatic, savory and stylish wines from the same grape.” —Jeffrey Perisho, The Plumed Horse Restaurant
Dish We Loved: Davenport abalone with BBQ pork belly, English pea, and semolina porridge
