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WineSellar & Brasserie Restaurant Review: What better way to cap off a wine shopping spree than to dine upstairs at the store-top restaurant. Executive chef David Gallardo has earned his whites, having served as sous chef for years. For the ultimate comforting bite, try the warm potato and truffle salad with a fried organic hen egg, leeks and frisée. House-made duck sausage mingles well with braised white beans and a light kiss of salty pancetta. Traditionalists will be pleased with the escargots in garlic butter. Wise entrée choices include pan-roasted scallops with pork belly Bourguignon or rack of lamb in a porcini sauce. Wine pairing is highly recommended for this Euro-Cal cuisine, so be sure to inquire about the frequent three-, five- and seven-course tasting menus. Wednesdays are also fun for casual and informative wine tastings in the bar. The tasting menu experience on Saturdays can be an ideal indulgent afternoon of food and wine, capped with a well-earned post lunch nap.