A Perfect Pairing
Farrell’s love of pairing food and wine drove the restaurant’s concept –– each item on the menu can be ordered in a small or large portion, and there is a suggested wine available by the glass to accompany each. The menu is divided into sections based on those suggested pairings. The “sparklers” portion of the menu includes a tuna tartare with guacamole that Farrell suggests having with a sparkling wine from Napa, Calif. Under “full-bodied whites,” he recommends a chenin blanc to go with the seared scallop over white bean purée and andouille hash; a pinot noir is his choice to drink with the sous vide pork tenderloin, and a Spanish syrah is matched with the venison chop that’s served with “velvet” potatoes and a chocolate demiglace.