Bucking the “casual fine dining” trend, this is one of the country’s most elevated dining experiences. The new wine director, Andrew Hurley, has been focusing on more eclectic pairings, as well as older vintage offerings, to accentuate the menu’s sense of enlightenment.
From the Sommelier: “I get excited every day to show our guests a new wine that has been aged well. I feel as consumers, we drink wine too prematurely. The real joy in wine comes with patience. The fun experience with wine is being able to enjoy a bottle after it has settled down, gained complexity, and grown in character.” —Andrew Hurley, Restaurant Guy Savoy
Dish We Loved: Red mullet, fregula sarda and jus Corsé