Best Spirits Selection recognizes those establishments that go beyond the rest in their spirits selection that heighten the beginning or end of a meal. The spirits sections of lists are judged by the same criteria of breadth, depth, height, balance, selection, accuracy, originality, suitability, design, and value.
Best Spirits Selection recognizes those establishments that go beyond the rest in their spirits selection that heighten the beginning or end of a meal. The spirits sections of lists are judged by the same criteria of breadth, depth, height, balance, selection, accuracy, originality, suitability, design, and value.
Nassau, Bahamas
Graycliff Restaurant is the first five-star restaurant in the Bahamas and Caribbean.
The restaurant’s cuisine epitomizes elegance in the finest continental and Bahamian tradition with a menu that is both tasteful and distinctive. The secret recipes at Graycliff have set its reputation in the hallmark of the rich and famous. Creative culinary innovation has resulted in a variety of sumptuous dishes that is distinctly its own.
Bahamian dishes have been creatively transformed into sophistication and refinement with the end result being an international reputation for Bahamian cuisine.
Wines, Cognacs, Armagnacs and Ports – Graycliff’s Wine Cellar with an inventory of over 270,000 bottles from over 500 vintners in 21 countries is world renowned.
Email: info@Graycliff.com
Telephone: +1 242-302-9150
Texas, USA
MARCH is a fine dining restaurant with a ticketed tasting menu that explores the evolution of the Mediterranean through its food, history, and cultures. The culmination of Goodnight Hospitality’s contributions to food and drink in Houston, MARCH was built to examine the regions in the Mediterranean where boundaries meet and intersect, creating tension, richness and diversity through food.
The word ‘March’ signifies a territory in the boundary lands; an area of land on the border between two territories; a frontier between realms. They see the Mediterranean as a collection of marches that have endless layers of cultures, languages, ideas, and skills.
Chef/Partner Felipe Riccio and the team at MARCH have been researching the exchange of ingredients and food items throughout the Mediterranean for years. Chef Felipe, in particular, has been exploring his roots and the flavors he grew up with as a Mexican native with an Italian father and Spanish mother.
The MARCH sommelier team, led by master sommelier and partner June Rodil, beverage director Mark Sayre, and wine director Gillie Malone, curates MARCH’s 11,000-bottle cellar. The awarding-winning sommelier team is deeply rooted in hospitality and their love of food and also act as Captains to the dinner experience – seamlessly maneuvering an elevated wine experience while entrenched in warm and engaging service.
As Chef Felipe’s food menu is a deep dive into the history of a region, the wine list at MARCH goes deep into the history of producers the team loves, specifically focusing on the breadth of single producers’ programs. Strong connections with the people and producers behind the wines are paramount for the MARCH list, which specifically highlights the connection between the team and the winemakers.
Email: reservations@marchrestaurant.com
Telephone: 832-380-2481
Berlin, Germany
Nobelhart & Schmutzig was conceived to nourish a diner’s entire restaurant experience. Each night our table is set with a singular 10-course pre fixed menu, carefully selected for internal harmony and a resonance with both the region and the season.
If it’s not found in nature, it won’t grace our table. It’s that simple. We are dedicated to introducing our guests to the diversity of products and surroundings inherent to Berlin.
It is our responsibility, we believe, to support producers in and around Berlin and the products they create. Our lengthy discussions with local farmers, fishermen, hunters and woodsmen have done more than merely define the right way to be sustainable. Opening our eyes to the beauty of the Berlin region.
At Nobelhart & Schmutzig our kitchen team assumes a special role: Micha Schäfer & his crew will guide you through the evening, presenting and explaining each progressive course.
We want you to experience what it feels like to put your meal in the hands of people you can trust. Micha Schäfer, when asked what he thinks we should be eating, has a simple answer: “Everything. You just need to know how to prepare it right.” That means looking beyond just the fillet cut or the fruit of the plant.
At our table we will also find the leaves, shoots or sometimes simply the seeds. We are focused on traditional techniques for preservation and preparation: fermentation, brining, pickling, acidification, salting and marinating offer more than just a hedonistic charm. They are also admirable and enduring forms of natural preservation.
Email: dubist@nobelhartundschmutzig.com
Phone: +49 30 259 4061 – 0
Johannesburg, South Africa
Tucked in the secure, leafy suburb of Sandhurst, in the heart of Sandton.
The Saxon Hotel, Villas and Spa is perfectly situated to explore the many gems of Africa’s financial capital, Johannesburg – a vibrant world-class city with a fascinating mix of expressive art, eclectic culture, awe-inspiring landscapes and intriguing history.
Set within a magnificent 10 acres of land, surrounded by lush gardens, this luxury hotel offers an exclusive escape where each and every detail has been considered to guarantee your absolute comfort.
Right from being welcomed by name, your every need will be anticipated by a 24-hour butler and an abundance of highly-attentive, expert staff. Your Saxon experience will be one of unrivalled hospitality, where your stay allows you to enjoy the delightful conveniences of complimentary WIFI, sparkling wine, a private terrace and access to all hotel and spa facilities. Each elegant suite provides an intimate realm of luxury where you’ll awake from the fine-linens of your king-bed to fresh flowers, a delectable full breakfast daily.
As our honoured guest, you’ll join the prestigious list of discerning travellers, and visiting celebrities.
Telephone: +27 (0)11 292 6000
Melbourne, Australia
Society is a dream realised. Seductive and nurturing in equal parts, restaurateur Chris Lucas’s vision to bring a sophisticated and global dining experience to Melbourne has manifested into a space of great beauty, comfort and breathtaking detail.
The service, articulate and intuitive, anticipates the guests’ needs. The unadulterated joy of the staff’s commitment to hospitality shines through from the swift placement of the linen napkin, the silver-served slices of sourdough bread to the just-shucked oysters, the hand-made lobster tortellini and a perfectly cooked fillet of Jack’s Creek tenderloin with fermented sugarloaf and black garlic.
The art of wine service at Society is a moving masterpiece. The cellar, of over 10000 bottles, including a collection of Château d’Yquem with vintages not seen anywhere else in the country, is carefully curated by a hand-picked team of wine professionals.
It includes an ever-changing wines-by-the-glass list with a Coravin selection that may offer the Fontaine Gagnard Criots-Batard-Montrachet Grand Cru 2017 or Henschke Hill of Grace Shiraz 1997 in 75ml or 150ml glasses.
The globally trained wine team is constantly tasting, trying and talking to the global wine community to tap into the best of the best.
With precision insisted upon, a refined approach and international scope of Society, you could be anywhere in the world, but this is an innately Melbourne venue; refreshing, intelligent and constantly evolving.
This is indeed a vision realised. This is Society.
Email: bookings@societyrestaurant.com
Telephone: 03 8618 8900
