Cuisine:

• French
• Contemporary

WineSellar & Brasserie Description:
What better way to cap off a wine shopping spree than to dine upstairs at the store-top restaurant. Executive chef David Gallardo has earned his whites, having served as sous chef for years. We like to start off with his honey-cured hamachi (with cucumber, avocado, daikon sprouts and sesame crème) and the Indian-spiced Hawaiian prawn arugula salad (with balsamic vinegar and blood orange beurre blanc). Wise entrée choices include porcini-crusted Alaskan halibut (with baby bok choy and wild mushroom ragoût) and pan-roasted pheasant (with broccoli rabe and foie gras sauce). Wine pairing is highly recommended for this Euro-Cal cuisine, so be sure to inquire about the frequent tasting menus.


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