The food was innovative, very flavorful and I can't recommend it highly enough. But I had real problems with the wine list, which is one of those esoteric, hipster lists where some of the weirdest and most obscure and largely unpalatable wines are presented. That's interesting, as good as the food is, and they have a fabulous list of whiskeys, bourbons, as well as craft beers. We did manage to find a bottle of Alsatian Riesling and a Domain Weinbach, which seemed to go with the food, but there was hardly a red wine on the list that I would have the opportunity to buy.
I did like the innovativeness of how they arranged the wine list, based on soil types, from limestone and the Goldridge soils of Russian River to Alluvial, gravelly soils, as well as volcanic soils. But I would have preferred to see more mainstream and popular choices, rather than the obscurities that were offered. In any event, you could certainly do much better drinking one of their craft beers, or sticking to the cocktails.
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Petit Louis Bistro
A lookalike, authentic French bistro, Petit Louis in Baltimore's Roland Park is the creation of restauranteurs par excellence Cindy Wolf and Tony Foreman. You feel like you’ve walked into a bistro on the Left Bank of Paris when you enter Petit Louis. The food is classic bistro, and they do it well. All of the courses we had were flavorful, sometimes a trifle rustic, but delicious in their intensity. This was good comfort food prepared extremely well. The wines started with one of the major surprises for me over the last year, the 2006 sparking wine from Tony Soter in Oregon. I had this several times while I was out visiting Oregon, and I had always been impressed, but this is a 10-year-old sparking Rosé that is just sensational, and I’m talking world class—it’s that good. Something this good from France would cost at least two to three times as much, so kudos to Tony Soter. The 1995 Billaud-Simon Chablis Mont de Milieu was oxidized and undrinkable. The 1996 Zind-Humbrecht Pinot Gris Clos St. Urbain Rangen de Thann was sweet, and although it went well with the foie gras, it was just a little too unctuous and sweet a wine...