A steakhouse-and-seafood menu is available à la carte, or as a three-, four- or five-course meal, with pairings from a list that includes 40 options by the glass and 600 bottles. The global list includes special sections for Virginia wines, as well as “fun and funky” reds and whites.
From The Sommelier: “Right now I am super excited about Willamette Valley Chardonnay. I was told 20 years ago by one of the best winemakers in the world that Willamette Valley had no right or reason to try to make Chardonnay. I was out last year after a Master Sommelier friend of mine, John Blazon, answered the same question: What are you excited about and are drinking? He was right. I have been back three times in the last year and have been mesmerized by these beauties.” —Marc Sauter, Zoës
Dish We Loved: Smoky Chesapeake Bay crab bisque with trinity peppers, crispy thyme, and brown butter