New York and Washington, D.C.
Wine is the theme at Adour, where hand-blown, glass-sphere wall hangings appear to float upward like bubbles in a Champagne flute. At the bar of this recently opened restaurant at New York’s St. Regis Hotel, guests select and study their wines via a state-of-the-art touchscreen built into the countertop. Sommeliers prepare the wines at decanting stations in the dining room, and frequent guests can store their own bottles in 50 leather-lined private wine vaults.
Every dish at Adour has been designed so that it can pair with both a white wine and a red wine. The yellowtail marinated in cucumber vinegar, for instance, matches well with either a 2006 Falanghina Sannio from Campania, Italy, or a Chenin Blanc Demi-Sec from Bordeaux.
Adour’s decor draws from the St. Regis’ Beaux Arts architecture. The restaurant’s upper walls are mounted with a backlit glass screen etched with a grapevine pattern. In the rear of the dining room, a five-panel mural inlaid with mother-of-pearl depicts the story of the river Adour in southwestern France, Alain Ducasse’s birthplace. This fall the chef is opening a second Adour restaurant, at the newly renovated St. Regis Hotel in Washington, D.C.