Chef and Master Sommelier Christopher Bates combines his two loves in a dinner-party friendly restaurant with a communal table as its centerpiece. Read more
The Museum of Modern Art’s acclaimed restaurant has become a monument to wine over the last few years. It’s tripled the number of selections to 3,000. Read more
Executive chef Richard Neal favors simple, clean flavors, which Wine Director Steven Grubbs says “leaves plenty of room for wine to fill in those spaces.” Read more
One of Napa’s hottest openings in recent years, this upscale izakaya (a sort of Japanese gastropub) serves creative bar snacks made with Napa ingredients. Read more
This top seafood spot has a wine list organized by flavor and body, plus “BIN 713” selections that promote winemakers who are Houston natives. Read more
Entrées find a perfect foil in Neal McCarthy’s creative wine program. It includes a half-bottle selection that begs for a mix-and-match sipping strategy. Read more
Andrey Ivanov’s global wine list pulls from Armenia to South Africa, yet the restaurant’s core appeal is its connection with guests over a home-cooked meal. Read more