Xander Soren Ludeon

Xander Soren is a California winemaker whose mission is to create wines that pair with Japanese cuisine. First released in Japan, the wines recently became available in the United States. Says Paul Feinstein, “His signature selection is Ludeon, a California Central Coast Pinot Noir that is already being poured in some of the best restaurants in the world, like Sushi Saito, n/naka, SingleThread, and many more.”

Alambique

On a trip to the Algarve in Portugal, Scott Cranfield fell for this family-run restaurant. “The influence of the owners is always noticeable, making the welcome exceptional and always consistent,” he says, citing his favorite dish as a pepper steak that “goes down especially well with a glass of Duorum” Portuguese wine. “You’ll be hard-pressed to find a better-quality meal in a more relaxing environment. Truly exceptional.”

Osito

Geno Bonnalie enjoyed his favorite meal of the year at this Michelin-starred restaurant in San Francisco. “It was a 10-course dinner served with a wine pairing, and the food was top-notch and very unique,” he recalls. “There were dishes and ingredients that you’d think, ‘That’s strange,’ but it was great. My favorite was a summer squash dish that almost resembled a Reese’s Peanut Butter Cup in appearance but tasted fresh, earthy, sweet, and savory, all at the same time.”

Bertie’s Whisky Bar

Bertie’s is like a Victorian smoking room and an apothecary rolled into one, which is fitting at the lavish Fife Arms hotel in the Scottish Highlands town of Braemar. The Fife Arms enjoyed its first heyday as a 19th-century hunting lodge. The burgundy snug that is Bertie’s is stocked with 400 whiskies and staffed by expert “spirit guides.”

Latymer

The fine-dining establishment at Pennyhill Park hotel in Surrey, England, is as decadent as it is educational. Servers present each refined course with informational cards that delve into some of the unique ingredients that head chef Steve Smith relies upon—from gariguette strawberries and Amalfi lemons to Cumbrian Texel lamb and maitake mushrooms. “Modern British cooking doesn’t get any better,” says David DeSmith.

Wa Shin

Michelin-starred chef Sky Zheng has a reverence for the traditions of Japanese cuisine, a respect that is deliciously evident at this new omakase restaurant in Boston. “Omakase dining didn’t originate in Boston, but it’s found a permanent home there, with a slew of Beantown restaurants serving up this adventurous style of multicourse, chef-curated sushi feasts,” David DeSmith says. “Omakase means ‘I’ll leave it up to you,’ and Bostonians are only too happy to do just that at Wa Shin, where the flavors and artistry of the food and drink are only equaled by the theatricality with which it is presented.”

Menagerie

Collectors will no doubt be scrambling for the inaugural vintages from this Napa-based label, which counts vintners extraordinaire Rob Mondavi Jr. and Philippe Melka among its winemaking team. Menagerie debuted two velvety red blends, the 2019 Conspiracy of Lemurs and the 2019 Shadow of Jaguars, this fall. For more on these and other California wines to watch, see “Napa’s New Cults,” on page 136.

Now an adopted Oregonian, I’ve always loved the Pinot Noir coming from Central Oregon’s Willamette Valley. My daughter goes to school there, so now I have even more chances to visit. I recently joined the Domaine Serene wine club, which gives me access to all the gorgeous wines they only release to members. They also have a wine bar with a member-only area in downtown Bend, my hometown, and it’s my favorite spot anywhere to wine and dine.” —David McLay Kidd

Bites & Sips

Garr-ib-awl-dee • Drink Kong
Rome

“This Blade Runner–esque watering hole is famous for clever concoctions like the Garr-ib-awl-dee, made with redistilled Campari and sous vide orange cordial. Part bar, part futuristic head trip, Drink Kong is designed to give every one of your senses a twist.”
—Paul Feinstein

Oyster Sliders • The Ordinary
Charleston, South Carolina

“I’ve always preferred raw oysters, but there’s something about the texture combination of crunchy oyster and pillowy Hawaiian roll that makes this appetizer far better than it logically should be. So much so that I’m going back again this month (from Los Angeles).” —Bruce Wallin

Spaghetti Taratatà • Giano Restaurant
Rome 

“Rome is known for cacio e pepe and carbonara, but the city’s best pasta dish is hidden inside the W Rome hotel. Spaghetti taratatà oozes with bottarga, red tuna, and
citric pesto.” —P.F.

Wagyu Beef on Hot Stones • Kabooki Sushi
Orlando, Florida

“Kabooki is a great sushi restaurant in Orlando. It doesn’t look like much, as it’s in the same parking lot as a PGA Tour Superstore. It’s amazing, though. Try the Wagyu on the hot stones.” —Annika Sörenstam 

Tam O’Shandy • Marine Troon Hotel
Troon, Scotland

“Created in honor of Robert Burns, just up the road from his Scottish hometown, this cocktail would surely earn the poet’s approval. Combine whisky, Grand Marnier, lemon juice, and sugar syrup, and top up with the Scotsman’s staple, Tennent’s Lager.” —Robin Barwick

Wagyu Beef Jerky • Four Seasons Hotel Tokyo at Otemachi
Tokyo

“Wagyu beef jerky at the Four Seasons Otemachi’s Virtù Bar in Tokyo is what it says: beef jerky made from the best beef in the world. You didn’t know you needed this bar snack, but you do.” —P.F.

Clos de l’Obac 2006
Priorat, Spain

“Wine always tastes better at the source, but never has that been so true for me than during a library sampling of this Priorat label’s signature blend. The 2006 is Spanish red at its best, especially when enjoyed at a hilltop winery that feels straight out of The Godfather.”  —B.W.