Winn Robertson

Bourbon Steak | Washington DC | August 2018

FEATURED PAIRINGS


Scallop Crudo, Warm Scallop Cream, Osteria Caviar, Thai Basil Buds, Squid Ink Coral, Chive Oil, Sorrel, and Micro Greens with Champagne Blend, Grand Cuvée Champagne Varnier-Fanniere, Champagne Extra Brut, Champagne, France

Summer Tartine: Crusty Bread, House Ricotta, Summer Vegetables, Bitter Greens, Spicy Flowers, Mushrooms, Peas with C.O.L.D.: Cointreau, Orange Bitters, Lemon, Dolin Blanc, and Orange Twist

Shenandoah Pork Loin, Golden Beet Purée, Grilled Pluots, Chicory, Chive Oil, Benne Seeds, and Pickled Mustard Seeds with Riesling, “Poet’s Leap,” Long Shadows Vintners, Columbia Valley, Washington, 2015

A5 Wagyu, Honeycomb Truffle, and Barley-Miso Broth with Pinot Noir, Domaine Guillon, Gevrey-Chambertin Petite Chapelle, Gevrey-Chambertin Premier Cru, Gevrey-Chambertin, Cote De Nuits, Burgundy, France, 2001


Photography by Will Blunt



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