Bleu Provence (Clement Cariot, Co-Owner & Advanced Sommelier)
1. Loup de Mer: Mediterranean Sea Bass grilled skin-on à la Plancha, Lemon Caper Sauce and Parmesan Gratinated Fennel.
Recommended 'New Age' Wine Pairing: François Rousset-Martin Gravières Côtes du Jura Chardonnay 2018 pairs exquisitely with grilled Loup de Mer, creating a delightful harmony of flavors and textures. This Chardonnay from the Jura region, known for its oxidative style and minimal intervention, offers a rich bouquet of ripe apple, hazelnuts, and lemon zest, with a creamy texture and a tangy, mineral finish. The grilled Loup de Mer’s succulent,
slightly smoky flesh and crisp skin are enhanced by the wine’s bright acidity and nutty undertones, which complement the fish’s natural oils. The lemon caper sauce’s zesty, briny notes align with the wine’s citrus and mineral profile, adding a refreshing lift, while the Parmesan gratinated fennel’s savory, nutty richness finds a kindred spirit in the Chardonnay’s oxidative depth and creamy mouthfeel. This pairing elevates the dish’s
Mediterranean flair, balancing richness with crispness for a sophisticated dining experience.
2. Black Grouper: Pan-Sautéed, Papaya and Lime Vierge Sauce, Carrot and Turmeric Mousseline, Sweet Potato Chips.
Recommended 'New Age' Wine Pairing: Clos Sainte Magdeleine Cassis Blanc 2022 pairs beautifully with pan-sautéed Black Grouper served with papaya and lime Vierge sauce, carrot and turmeric mousseline, and sweet potato chips due to a harmonious interplay of flavors and textures. The wine, a blend of 40% Marsanne, 30% Ugni Blanc, 25% Clairette, and 5% Bourboulenc, offers vibrant orchard fruit aromas, a gentle, light body, and subtle salinity with a floral and mineral finish. The pan-sautéed Black Grouper’s delicate, flaky texture and mild flavor
are complemented by the wine’s crisp acidity and mineral notes, enhancing the fish’s natural taste. The papaya and lime Vierge sauce, with its tropical sweetness and zesty brightness, finds a match in the wine’s fruit-forward profile and citrus undertones, creating a refreshing contrast. The carrot and turmeric mousseline’s earthy, spiced richness is softened by the wine’s creamy texture and floral hints, while the sweet potato chips’ subtle sweetness and crunch align with the wine’s balanced acidity, tying the dish together. This pairing elevates the dish’s complexity, making it a perfect harmony of land and sea influences.
3. Wagyu Short Ribs Bourguignon: Braised in a Red Wine Reduction, served with Baby Carrots, Sautéed Mushrooms and Potato Purée.
Recommended 'New Age' Wine Pairing: Domaine Lionel Faury Saint-Joseph Vieilles Vignes "La Gloriette" 2021 pairs splendidly with Wagyu Short Ribs Bourguignon, creating a robust and harmonious match. This Syrah from old vines in the Northern Rhône, offers a deep bouquet of blackberry, black pepper, and violet, with a velvety texture, firm tannins, and a spicy, mineral finish. The Wagyu Short Ribs’ rich, tender meat and the deep, savory red wine
reduction are complemented by the wine’s bold fruit and structured tannins, which stand up to the dish’s intensity. The baby carrots and sautéed mushrooms add earthy sweetness and umami, echoing the Syrah’s spicy and herbal notes, while the creamy potato purée finds balance with the wine’s smooth, velvety mouthfeel. This pairing enhances the dish’s hearty, rustic character, making it a perfect union of Rhône elegance and Burgundian depth.
Rebecca's Wine Bar (Michael Latora, Sommelier & Wine Consultant)
1. Red Pizza: San Marzano tomatoes, soppressata, pepperoni, ricotta, mozzarella.
Recommended 'New Age' Wine Pairing: A Sagrantino di Montefalco, "Le Mura Saracene", Cantine Goretti DOCG Umbria, Italy...from Umbria, the soul of Italy, comes this new darling, a powerhouse of tannin and bold flavors of dark plum, and smoky, leathery spice.
2. Shrimp Curry: Gulf shrimp served on a bed of Jasmine rice, mango harissa, Thai coconut curry.
Recommended 'New Age' Wine Pairing: A dry Riesling, Trimbach, AOC Alsace, France...Riesling, yes. Sweet, no. In fact, bone-dry, with a flinty texture ideal for spice and piquancy. Crisp and sharp.
3. Arugula Salad: Fresh arugula, Persian cucumber, toasted hazelnuts, Granny Smith apple, pesto croutons, green goddess dressing.
Recommended 'New Age' Wine Pairing: An Old Vine Verdejo, "Flor de Vetus", Bodegas Vetus, DO Rueda, Spain...a single varietal white from the heart of Spain, emulative of Sauvignon Blanc with a nose of fennel and cut grass, a lively mineral acidity, and a palate of both citric and stone fruit. Look for a distinct almond finish.
Campagna Hospitality Group (Marcello Palazzi – Director of Operations & Beverages)
The French
1. French Onion Soup: Rich, savory, and deeply umami-driven with its caramelized onions and beef broth, topped with melted Gruyère cheese.
Recommended 'New Age' Wine Pairing: While traditional pairings include lighter French red wines Beaujolais or Pinot Noir, going unconventional opens the door to some fun, bold, or surprising matches. Try Madeira – a fortified wine from Portugal – where the nutty, oxidized flavor mirrors the deeply caramelized onions and browned
cheese. The wine’s acidity also keeps things from feeling too heavy.
Osteria Tulia
2. Cacio e pepe: An Italian classic pasta dish which is deceptively simple—just pasta, Pecorino Romano, black pepper, and starchy pasta water—but it’s intensely flavorful, salty, creamy, and peppery.
Recommended 'New Age' Wine Pairing: Traditional pairings are Italian white wines, but let’s go outside of Italy and check out Germany with Riesling. The high acidity and mineral-driven backbone of a dry Riesling cuts through the fat, while floral and citrusy notes brighten the dish in contrast to the black pepper.
Bar Tulia Mercato
3. Grilled Octopus: Has a unique combination of textures and flavors: smoky, charred, slightly sweet, briny, and meaty, served with fingerling potato, green bean, chorizo & Romesco.
Recommended 'New Age' Wine Pairing: Classic wine pairings lean to Mediterranean wines like Albariño, Sancerre or Assyrtiko, but we strongly recommend an Asian marriage with Sake. The umami-rich depth of aged sake complements the grilled char and natural sweetness of the octopus, especially if served with a bit of spice.
844 Gulf & Prime (Henry Hester, Sommelier)
1. 844 Grouper: Stuffed with rich Imperial Crabmeat and set atop a house-made Lemon Beurre Blanc. Served with Rice Pilaf and Asparagus, this dish is a seafood lover’s dream come true.
Recommended 'New Age' Wine Pairing: Elevate the experience with a glass of Pala Soprasole Vermentino - crafted from 100% Vermentino grapes in Sardinia, Italy - bursting with floral, herbal, and citrus notes for a refreshing finish.
2. Signature Diver’s Seared Scallops: A showstopper - perfectly seared and served with Linguini, fried capers, garlic, and vibrant micro greens; all draped in a luscious Meyer Lemon Beurre Blanc and finished with basil oil. Every bite is pure indulgence.
Recommended 'New Age' Wine Pairing: For the perfect pairing, enjoy with a glass of Licia Albariño from Spain’s renowned Rías Baixas region - crisp, aromatic, and refreshingly bright.
3. (12oz) 1855 Dry-Aged New York Strip: A true masterpiece - perfectly aged for unmatched depth of flavor and seared to juicy perfection. Served alongside Truffle-Parmesan Fingerling Potatoes, Asparagus, Spinach Au Gratin, and Mushroom Caps, this dish delivers pure indulgence from start to finish.
Recommended 'New Age' Wine Pairing: For the ultimate pairing, savor it with a glass of Joseph Phelps Cabernet
Sauvignon - a bold yet refined blend of Cabernet Sauvignon with hints of Petit Verdot, Cabernet Franc, Malbec, and Merlot, offering rich complexity, balance, and a velvety finish.
Marco Prime (Matt Wallace, GM, Carvelli Restaurant Group)
1. Beef Tartar: a new-age, French-derived culinary delicacy that showcases the bold flavors and textures of Marco Prime's high-quality beef.
Recommended 'New Age' Wine Pairing: Domaine Louis Latour, Aloxe-Corton 2018; a classic Burgundian Pinot Noir, this bottling balances meaty, savory notes with vibrant sour cherry and red berry fruit. Velvety tannins and a bright, refined finish make it a beautiful complement to beef tartare—the wine’s earthy depth mirrors the dish’s richness while its freshness keeps the pairing light and lively.
2. Fried Snapper: MP diners often enjoy this seafood menu standout known for its crispy exterior, delicate flaky flesh, and mild, sweet flavor profile.
Recommended 'New Age' Wine Pairing: Lucy Pico Blanco 2023; this refreshing blend of Pinot Gris and Pinot Blanc opens with aromas of Key lime, melon, and a touch of flinty minerality. On the palate, ripe peach and pineapple are lifted by a lime-driven acidity, making it the ideal match for fried snapper. The wine’s crisp brightness cuts through the golden, crispy exterior while enhancing the sweet delicacy of the fish.
3. Surf n Turf: Enjoy the best of both worlds: a culinary journey from land and sea. This classic marries the finest cuts of beef with the succulent bounty of the sea in a dish that promises to elevate any dining experience into a memorable occasion.
Recommended 'New Age' Wine Pairing: Taub Family, Beckstoffer Missouri Hopper Vineyard 2019; this powerful, full-bodied Cabernet Sauvignon showcases concentrated dark berries, layers of dark chocolate, and firm, fine-grained tannins. Its structure and richness stand up to the bold flavors of surf and turf, seamlessly matching the char and succulence of steak while enhancing the sweet, buttery texture of lobster. A multifaceted wine for a decadent pairing.
JW Marriott Marco (Danielle McAndrew, Sommelier)
Tesoro
1. Chicken Marsala: a beloved Italian-American classic, with flavorful and satisfying ingredients of tender chicken, earthy mushrooms, and a rich, savory Marsala wine sauce.
Recommended 'New Age' Wine Pairing: Vall Llach Porerrao Vi De Vila, Priorat- Garnatxa Blanco (Spain); a full-bodied, creamy white with flavors of stone fruit that seamlessly balances the savory components of Tesoro’s Chicken Marsala. This wine pairs beautifully with this dish as it is weighty enough to stand up to the richness of the Marsala sauce, the oak from the wine echoes the caramelized nutty flavors, and the stone fruit and citrus brighten the earthiness of the mushroom to bring vibrancy to the dish.
Ario
2. Tomahawk Steak: a cut that has taken the culinary world by storm. It's a visually stunning, thick-cut ribeye with a long, frenched bone left intact, resembling a tomahawk axe. This dramatic presentation, coupled with its succulent texture and rich, buttery flavor, has made it a favorite among steak lovers.
Recommended 'New Age' Wine Pairing: Flat Creek, Super Texan, Marble Falls, Texas; pairing a Super Texan wine with a Tomahawk is like watching two titans shake hands. Italy’s winemaking tradition fused with Texas’ boldness, served alongside Ario’s signature steak. The intense yet balanced Sangiovese acidity cuts through the steak’s richness, refreshing the palate after each sip.
Tesoro
3. Tuna Crudo: the Italian answer to sashimi, and a testament to the beauty of fresh, high-quality ingredients. This appetizer showcases the delicate flavor of raw tuna in an elegant and accessible way.
Recommended 'New Age' Wine Pairing: Donna Fugata Dolce & Gabbana Rosa, Sicilia- Nerello Mascalese, Nocera (Italy); this iconic rosé created by the renowned Donna Fugata winery and infamous fashion house Dolce & Gabbana effortlessly pairs with Tesoro’s tuna crudo appetizer. This wine’s offers flavors of wild strawberry and citrus, with a touch of minerality that enhances the tuna’s clean, oceanic flavor. An elegant, refreshing and seamless Mediterranean-style pairing.