The restaurants on the newly released list were diverse – from Otium’s foie gras funnel cake to Maple and Ash’s classic steak and potatoes. Newly revamped steakhouses made the cut. Classics stood the test of time. Excelling in classic, excellent by the glass program, standout tasting menu experience categories and more, BinWise partner restaurants shine in the world of wine and dine….And the winners in the following categories are…..
Barolo Grill, Denver Colorado
Owner and wine director Ryan Fletter is proud to feature small family wineries that are dedicated to Earth-friendly farming and winemaking philosophies. Denver’s award winning restaurant features authentic Northern Italian dishes and staff wine education tours to the amazing producers of Barolo and Barbaresco, Chianti Classico, Brunello di Montalcino and Vino Nobile di Montepulciano, all highly regarded Tuscan producers.
Brennans, New Orleans, Louisiana
From the menu: “For nearly seven decades, Brennan’s has charmed the palates and hearts of patrons with its splendid ambiance, impeccable service and authentic Creole cuisine.” Brennan’s was also recently honored when Titus Perkins, executive kitchen manager and 20 year veteran of the Ralph Brennan Restaurant group team, received the 2016 “Faces of Diversity” Award from the National Restaurant Association Educational Foundation. The Faces of Diversity program promotes the importance of diversity and inclusion and raises awareness about the important role restaurants play in providing a ladder of opportunity for millions of Americans.
Eleven Madison Park, New York
This standout Madison Avenue restaurant is an icon in owner Danny Meyer’s restaurant dynasty. On the top 100 list, the Wine Enthusiast featured a quote from Cedric Nicaise, Eleven Madison Parks wine director. “Though I like to say that we serve people, not wine, we also do grandiose service, like the ‘botrytis,’ using a wine thief and crystal spoons. But not everything here is over the top—more than 300 of the restaurant’s 4,000 wines are priced under $100.”
Frasca, Boulder, Colorado
Frasca is the creation of Master Sommelier Bobby Stuckey and Chef Lachlan Mackinnon-Patterson. Their shared passion for Friulano- Venezia cuisine and fine wine is reflected in the exquisitely prepared fare and a comprehensive wine list boasting over 200 varieties. Frasca Food and Wine accepts reservations two months prior to the calendar date for good reasons, bringing Classic Venetian fare to Boulder creates, we couldn’t resist, in the words of John Denver, “rocky mountain high, Colorado” for you palate.
Gramercy Tavern, New York
Another legendary restaurateur Danny Meyer flagship eatery to win in the Classic category. Established in 1994, this famed food and drink flagship restaurant can be enjoyed through two distinct dining experiences: the Tavern or the Dining Room in a historic landmark building. Both dining experiences deliver, according to the menu, “Chef Michael Anthony’s fiercely seasonal menu which consists of elegant dishes with a rustic influence that showcase the restaurant’s relationships with local farms and purveyors.”
Jory, Newberg, Oregon
This Willamette Valley restaurant in the heart of Oregon’s famed Pinot Noir country Chehalem Valley AVA is located at the award-winning luxury Allison hotel. The aptly named restaurant takes it name from the red volcanic Jory soil which was recently named “Oregon’s official state dirt.” Chef Sunny Jin expertly pairs wine and local food combinations grown in the deep red, well-drained soil. Jin completed his externship at Napa Valley’s famed French Laundry, working for three years under renowned chefs Thomas Keller and Corey Lee.
Le Bernardin, New York
“For me, food is about memories, feelings, emotions, and so is Le Bernardin, and that’s why it’s not just a restaurant,” said Chef Eric Ripert, who was born in Antibes, France. Ripert and co-owners employ a skilled team, including wine director Aldo Sohm, to deliver magnificent classic French cuisine. In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Over 15 years later and for the fifth consecutive time, Le Bernardin again earned the New York Times’ highest rating of four stars, becoming the only restaurant to maintain this superior status for this length of time, without ever dropping a star.
Melisse, Santa Monica, California
In 1997 chef/owner Josiah Citrin’s was named one of the “Top Ten Best New Chefs” by Food and Wine Magazine and has been acquiring awards, producing cookbooks and appearing on highly acclaimed foodie television shows ever since. The chic French-New American restaurant, known for its season-driven prix fixe menus, is located in the perpetually hip Santa Monica neighborhood of sunny Southern California on upscale Wilshire Boulevard. Enjoy Truffle Risotto or Salmon fresh from the Pacific Ocean paired with a glass of California Chardonnay and experience the bliss that is Melisse.
The Restaurant at Meadowood, St. Helena, California
On the Napa Valley famed restaurant website is the following: “Just as a chef is inspired by their natural surroundings, resources and people, so too is a sommelier. Blessed with such proximity to America’s most celebrated vintners and growers, our wine team strives to embrace the values inherent in this community.” The restaurant, led by Chef Christopher Kostow and Restaurant Director Nathaniel Dorn, is located in the epicenter of the American wine industry and reflects its location on the menu – from wine list titles like “Napa Valley & Our Nearby Neighbors” to “Our Friends from Around The World.” This satellite in locally-sourced food and wine is a culinary masterpiece.
EXCELLENT BY THE GLASS PROGRAM:
Charlie Bird, New York
DEAR NEW YORK, “This is a love letter to you and how you brought us together. Only in a city as electric as this could we bring you a place as eclectic as this,” – Beastie Boys 2005. The quote is on the website for a good reason. Their food is “Italian influenced, American executed and entirely New York. Just like you, we dream of ditching work to sip rose’ in the park and of hot summer nights all year long. We hope you’ll come and be a part of what we are – a place to celebrate life with what we know best – food and drink.” ‘Nuff said.
NEW AND NOTEWORTHY
Otium, Los Angeles, California
Home of the Foie Gras funnel cake, the Otium is an innovative restaurant that draws from the rich culinary heritage of Chef Timothy Hollingsworth. Located inside The Broad, a new contemporary art museum in downtown Los Angeles, it is designed with an open kitchen merging indoor and outdoor spaces. Otium,is a Latin word that is meant to emphasize a place where time can be spent on leisurely social activities. Enjoy a menu based on “elegant rusticity” – dishes are cooked on a wood fire with sustainable ingredients grown in the garden of the restaurant’s mezzanine.
NOT TO BE MISSED:
Redbird, Los Angeles, California
Chef Neal Fraser’s modern American cuisine highlights the multi-cultural influences of his native city – Los Angeles. Fraser’s menu features seasonal dishes ranging from snacks or “kickshaws” to entrees meant to be enjoyed by the whole table. Sommelier Ben Teig’s wine list is eclectic with a focus on Burgundy, Bordeaux, and California, and dedicated to aged and affordable wines. Fraser and his wife Amy Knoll Fraser also operate BLD, Vibiana,ICDC and Fritzi Dog. He has also been featured on Bravo TV’s “Top Chef Masters“ and Food Network’s “Iron Chef America”.
Republique, Los Angeles, California
Walter Manzke’s love of food began as a child growing up in San Diego surrounded by fruits and vegetables from his family’s backyard. This seasonable, sustainable approach has stuck with Manzke throughout his career. Appropriately in the “Not to be missed” category in star-studded LA, The building that houses République was in 1928 by silver screen legend Charlie Chaplin.
STAND OUT TASTING MENU EXPERIENCE:
Manresa, Los Gatos, California
This innovative Bay Area superstar is owned by partners David Kimball Anderson, Eric Wolfinger, Manresa Bread and Tom Killion. The restaurant focuses on the chef David Kinch’s who has revolutionized the Northern California restaurant culture with his take on locally-sourced food and focus on West Coast Wines. His 2013 cookbook, “Manresa, An Edible Reflection” reflects his passion for the Santa Cruz Mountains and the Pacific Ocean.
The French Laundry, Yountville, California
1953 – 5,500,000 gallons of wine are produced in the Napa Valley.
1963 – 500,000 people visit Napa Valley wineries. Yountville and Napa are invigorated by vineyard and winery growth throughout the 1960s.
1967 – With a group of friends, town mayor Don and his wife Sally Schmitt purchase a vintage 1870 stone farmhouse and renovate it into a restaurant. Don and Sally bring the first espresso machine to Napa Valley.
Currently owned by the famed Chef Thomas Keller of the Thomas Keller Group, this Napa Valley legend features two tasting menus offered daily – the chef’s tasting menu and the vegetable tasting menu. “No single ingredient is ever repeated throughout the meal. What we want you to experience is that sense of surprise when you taste something so new, so exciting, so comforting, so delicious, you think “Wow” – and then it’s gone.”
Press, St. Helena, California
“PRESS Restaurant celebrates the famous red wines of the Napa Valley with the finest prime dry-aged beef grilled over almond and cherry wood, wood-fired rotisserie chicken, and locally raised lamb and pork. Daily selections of fresh fish and seafood provide equally high notes for white wine lovers” is featured at the top of the menu. The bucolic vineyard setting is enhanced with indoor/outdoor seating, large fireplaces and a hand-crafted walnut bar showcasing extensive Napa Valley-only wine collection. Sommeliers Kelli White, who is also a wine journalist, and Scott Brenner relocated from New York City to experience the West Coast wine culture. Owner Leslie Rudd also founded and operates Oakville Estate Winery.