The menu here recently shifted from a set menu to à la carte family-style dishes like whole fish and Flintstones-size ribeye. The progressive approach implied by the name is reflected in the wine program, committed to New World winemakers working with unexpected grapes and Old World producers reimagining local archetypes.
From the Sommelier: “We live in a golden age of wine with quality and diversity abounding around the globe. From Greek white wines to skin-fermented wines from the country of Georgia, from dry Furmint in Hungary to a new generation of balanced Chardonnay and Pinot Noir in California, there is a seemingly endless array of intellectually compelling and downright drinkable wines made everywhere! We love that our guests are open to trying the esoteric and unexpected. There is an openness to new wines and varieties that didn’t exist 10 to 15 years ago even in sophisticated food and wine cities like San Francisco, CA and New York.” —Jason Alexander, The Progress
Dish We Loved: Grilled Monterey Bay abalone with crushed Prince of Orange potatoes and ramp-yuzu-seaweed butter