facebook twitter pinterest instagram You Tube

100 Favorite Restaurants: Reds, Whites, and Blue

Sheila Gibson Stoodley

Nadine Brown encourages oenophiles to broaden their palates without leaving this country. She is head sommelier and wine buyer at the Washington, D.C., branch of Charlie Palmer Steak, a restaurant that offers only American wines and, when possible, stocks vintages from each of the 50 states. Since the steak house opened in 2003, the 35-year-old Brown and her staff have convinced diners to taste Merlots from Texas, sparkling wines from New Mexico, and South Dakota reds made from native wild grapes. “We try to get people out of their comfort zones by having them try wines that are not on every list in a four-mile radius,” she says. “There has to be a sense of experimentation.”

While nearly 90 percent of the restaurant’s 500 selections come from California—which Brown jokingly calls “the region of least resistance” because of its popularity with patrons—they include some of the state’s smallest producers, such as Lauterbach Cellars, a Russian River Valley winery founded by an emergency-room doctor who has retained his day job.

Charlie Palmer Steak, Washington, D.C., 202.547.8100, www.charliepalmer.com

Read Next Article >>
It is fairly well settled among all but the grimmest misanthropes and most...
Las Vegas has long been defined by the blazing neon signs and often...
Photo by Ted Morrison
In the Piedmont region of Italy, where Cristiano Cremi­nelli’s family has...
Photo by Deborah Jones
Chef Thomas Keller and a coterie of fans toast the legendary restaurant’s...
While San Francisco’s Quince is temporarily closed for renovations this...
Santa Barbara County along California’s Central Coast, with its sprawling...
Seven of the world’s most influential chefs—each with a Michelin three-...
Photo by Olivier Pascaud
Alain Ducasse has redefined what it means to be a great French chef. He...
Copyright by Luc Castel
Moët & Chandon has teamed up with the Michelin three-star chef Yannick...
Photo credit Bonjwing Lee
From the briny perfection of May River oysters to the cutting-edge cuisine...