This elegant venue is no stranger to prestige: It’s nabbed Michelin stars year after year since 2008 and earned top marks on best lists across the fine dining and wining landscape. The wine list has only continued to expand in all directions, while the rotating tasting menus remain as deftly prepared as ever.
From The Sommelier: “As we all know, restaurants and wine preferences are cyclical, and I think we are in a great place right now. In this day and age, it seems like rather than taking a stand, Sommeliers are open to all styles and regions of wine, without passing judgement or taking a vocal stand. To me, this has always been important, as we are talking about something that is subjective, and wines should be tailored to the various preferences of the consumer. I’ve also enjoyed watching the ‘natural’ or ‘orange’ wine movements. While they are wines that some may love and others hate, they are another option, and often pair beautifully with foods that are traditionally hard to pour with.” —Jeffrey Perisho, The Plumed Horse Restaurant
Dish We Loved: Local abalone with smoked whiskey and mushroom tarte