The wine cellar at this temple to French fine dining maxes out at 25,000 bottles—lucky, since the restaurant’s expanding team 
of sommeliers keeps adding
 new labels. “I’ve been most 
excited by the country
 wines of the northern Rhône
 lately, and am featuring 
lots of options 
from Cornas and 
Saint-Joseph,”
says Head
 Sommelier 
Raj Vaidya.

Riot Dish: “Chef’s preparation of Wagyu beef has long been a favorite and is always requested strongly on the rare occasion we’ve moved it off the menu.”