Chef-Owner Matthew Daughaday’s “American Table” reflects our melting pot, with Asian, Italian, Southern and other influences in the mix. Wine Director Alisha Blackwell-Calvert is joined by two other floor somms, and has recently introduced “Sunday School” wine tasting and “Reeds Wine Club,” where members receive personalized monthly selections.
From the Sommelier: “I don’t think people drink enough sparkling wine. Champagne is not just for celebration. Bubbles are the perfect aperitif or accompaniment to a cheese course, and vintage Champagne can stand up to a hearty course of rabbit or beef. And I’m particularly excited about English sparkling wine. Quality wineries like Nyetimber and Hush Heath are producing wines that are mimicking the delicate flavors and aromas of Champagne. Many consumers are unaware that fine wines can be produced in England, so it becomes an intriguing conversation with guests.” —Alisha Blackwell-Calvert, Reeds American Table
Dish We Loved: “Chipped Beef”: Braised beef cheek, toasted focaccia, foie gras cream & oven dried tomato