Thanks to an unparalleled oceanfront view coupled with a 2,500 bottle-strong wine list curated by Beverage Manager and Sommelier Troy Smith, Studio remains a year-round wine-lover’s dining destination.
From the Sommelier: “After 20 years of promising to be the next big thing, dry rosé has finally become as popular as we all knew it deserved. Guests are actually asking for it instead of the staff having to convince them they weren’t being rooked. Prosecco too. And without getting too geeky—or fiscally irresponsible—it’s fun to feature autochthonous varietals from Spain or Italy, for example. These can provide not only great value, but also an opportunity to explore and be adventurous.” —Troy Smith, Studio
Dish We Loved: Roasted veal rib-eye with stuffed cabbage, celeriac, and onion jus