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Social Restaurant + Wine Bar Restaurant Review: Executive chef Jesse Sutton directs a seasonally inspired menu in which wine plays a leading role. His goal is to showcase flavors from major wine producing regions around the world. Owner Brad Ball expounds a wine-loving philosophy. An entire section of the wine list deals in Grüner Veltliner, for instance, a varietal that Ball likes a lot, and there's good representation for Riesling, an often misunderstood grape. Flights are designed to allow patrons to sample 2.5-ounce pours of three to four wines from themed groupings, such as Pinot Noir, Spain or "Cool Climate Reds." A rustic board containing Agostino Recca anchovies, whipped butter and toast points makes a novel salty/sweet snack that complements a light rosé. All appetizers and entrées display recommended pairings: savory Mepkin Abbey mushrooms and crispy poached egg is coupled with a Maysara Jamsheed Pinot Noir from Oregon, a menu standby and must-try. Moderately priced mains include a flat-iron steak, Moroccan-spiced local fish, and pappardelle with shrimp in a lobster cream. Handcrafted pizzas are wood-fired and served late into the evening. Sweet and savory endings feature an international array of cheeses, also with recommended matched wines.