Small producers both young and classic dominate the 500-bottle list, which highlights California, France and Italy. Passionate, educated servers take the place of a floor sommelier, meaning highly personal picks pair with Executive Chef Jeremy Fox’s ceaselessly creative and constantly changing menu.

Riot Dish: “The most consistent thing about our menu is that it’s constantly changing to reflect the seasons, but if Chef Jeremy Fox ever took the lavender almonds or pozole off, our customers would lose their minds.”