Wine Director Rajat Parr remains one of the most influential sommeliers in the country, with a passion for encouraging customers to try something new. He sees the deep cellar not as a static showpiece but a treasure chest. The restaurant welcomed a new executive chef, Michael Lee Rafidi, in 2015, and launched a Sunday “Les Experiments” menu to showcase new and experimental dishes.

Riot Dish: “The Octopus Mille-Feuille with the Chenin Blanc is insane, a clear moment of food-wine pairing genius that Executive Chef Michael Lee Rafidi and Lead Sommelier David Castleberry cooked up. The flavors mirror each other perfectly, and they are delicious independent of each other but together they crush Curry/Thompson splash bros style.”