Absinthe’s wine list has been bringing its brasserie-style fare to life since 1998. Classic dishes like Tsar Nicoulai caviar and steak tartare call for a glass of Champagne, like the Sainte-Anne Brut from Chartogne-Taillet. For brunch, go for the chive-potato cakes topped with shredded duck confit, wild mushrooms, poached eggs and béarnaise sauce, then ask for a white Burgundy—there are 500 to choose from, including Roulot, Dauvissat and Raveneau back to the 1990s.
Restaurant Review: San Francisco, California
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