Chef Ryan Kluver belts out lavish versions of American classics like lobster risotto, winter duck with orange glazed farro, and wagyu in as many ways as can fit on a menu. Philip Dunn slipped away from Spago and now runs the wine program, one of the deepest in town, with bottle prices that hover about $50 over retail, meaning that as you ascend to the higher end, the deals get better and better. It’s why collectors and would-be collectors flock to the bar for by-the-glass treasures like Leflaive’s Puligny Clavoillon or Cos d’Estournel 2010, from magnum. And if you’re looking for alternatives, Dunn’s assistant Chanelle Kuhn runs a page called “Terroir Talk,” taking deep dives on Spanish whites, gems from the Jura, or Gaja’s single vineyard bottlings.
Awards & Press
- James Beard Award