amical

06/03/2026

The Trivento Malbec's first test this week is a small plate, and it passes with flying colors. Our Broccolini arrives with cured wagyu beef, roasted garlic, pickled fresnos, and a smoked onion oyster sauce that goes deep on umami. That depth is exactly what pulls the dark fruit out of a Malbec and puts it front and center in the glass.

06/02/2026

Malbec started life in France, where it struggled to find its place among more celebrated grapes. Then it found Argentina, the high altitude vineyards of Mendoza, the dramatic Andean light, the volcanic soil, and everything changed. The Trivento 'Golden Reserve' Malbec is what happens when a grape finally comes home. Dark fruit, velvety depth, a richness that builds slowly and stays with you. This week we're pouring it alongside three dishes that show you exactly what it's capable of.

06/01/2026

05/27/2026

For years, our 4 o'clock hour belonged to Table d'hôte and since that chapter closed, we've been thinking carefully about what should take its place. Join us daily from 4 to 5pm for our current happy hour offer — 20% off select appetizers and 50% off select bottles of wine. Pictured are just a few of the options waiting for you! Same hour. Same room. Same smiling faces. We'll see you at four.

05/26/2026

The Arnaud Lambert Chenin Blanc from France's Loire Valley is what belongs in the glass next to our Triangoli. The mineral acidity and quiet herbaceousness speaks directly to the cilantro, poblano, and lime in that house-made chorizo verde, while cutting cleanly through the richness of the goat's milk ricotta and whey sauce. It's also the kind of wine that knows its way around almost any fish or chicken — but today it belongs to the Triangoli. This dish won't be around forever. Don't wait!

05/26/2026

We need to talk about the Triangoli. Built around a house-made walleye and whitefish chorizo verde, egg yolk pasta with goat's milk ricotta, roasted mushrooms, peas, fava beans, whey sauce, and a fried egg. This dish is truly something special, but we don't know how long it's staying!

05/22/2026

This is where the bottle earns its place on the table. Our Anavery Farm Lamb Shank is the kind of dish that Bordeaux was born for. The richness of the shank, the sweet-sour depth of the caponata, the earthiness of the polenta — the Château Roc Meynard moves through all of it without missing a step. It's been with you since the soup, through the tart, and it still has something to say. That's the thing about a great Bordeaux — it doesn't peak early.

05/21/2026

If our last post introduced you to our Château Roc Meynard, consider this your reason to keep the bottle on the table. Our Mushroom Tart speaks the same language as this wine. Bordeaux and earthiness are old friends, and the nuttiness of the smoked manchego softens the tannins in a way that makes the next pour taste even better than the first. This is what people mean when they say a bottle tells a story across a whole meal.

05/20/2026

There are some pairings that feel less like a decision and more like a memory. Our French Onion Soup has been warming guests for over three decades. This week we're enjoying it alongside the Château Roc Meynard 'Supérieur' Red Bordeaux, a right-bank blend from Gironde that brings just enough earthy depth and dark fruit to make the whole thing feel like a French countryside evening. The caramelized sweetness in the soup pulls the fruit right out of the glass.