With a neighborhood atmosphere, this breezy-blue-hued venue rewrites its eclectic wine list each season to focus on a specific theme or location (like “Spring in the Greek Islands”), organized by relatable taglines (“The Ultimate Island Wine,” “Old Wine Out of Big Bottles,” etc.). It’s poured alongside a rotating menu of Mediterranean dishes.
From The Sommelier: “I get excited any time anyone makes thoughtful, uncompromising food and drink accessible to a broader audience. Time was, to show your ambition as a chef or Sommelier, you had to flex your muscles at a temple of high gastronomy complete with an elaborate tasting menu and encyclopedic wine list. I’m thrilled that’s changed. My most satisfying meals this past year were at casual joints helmed by fine dining veterans, spots like Superiority Burger and Uncle Boon’s in New York and Himitsu and Bad Saint in DC. There’s something liberating about escaping that world and applying the same exacting standards in a less rigid environment.” —Bill Jensen, Tail Up Goat
Dish We Loved: Seaweed sourdough, smoked mahi mahi rillettes, radish, crispy onion