For those craving well-aged Barolo, Gianpaolo Paterlini’s northern Italian wine program is paradise. First, though, it’s worth ordering from his meticulously selected Champagne list. Like the wine program, chef Suzette Gresham’s menu pulls strongly from Piemonte while remaining flexible to deliciousness in all its forms, especially the fresh flavors of California seafood and produce.
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Longtime senior editor at Wine & Spirits magazine, Luke now works for the Stanford Technology Ventures Program.
This story appears in the print issue of October 2019.
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