These restaurants are distinguished by the quality, diversity, clarity, and value of their beverage programs. These nominee’s programs best suit the cuisine and style of the restaurant, while enhancing the dining experience. These nominees continue to break ground in education of their staff. Nominated restaurants must have been in operation for a minimum if two years by January 1, 2009.

Charleston restaurant, founded in 1997, has remained true to its mission to provide an interesting and exceptional wine list complimented by a seasonal menu which changes daily to reflect the best the region has to offer. Owner and wine director Tony Foreman along with his wife and business partner, Chef Cindy Wolf redesigned the restaurant recently to evoke the feeling of a gracious southern home. Selecting the wines for the list is a never-ending process. Typically, the list will change once or twice each week.

Wines are chosen for many reasons: hedonistic pleasure; intellectual interest; price/value relationship; seasonal menu changes, among other factors. The list offers superb bottles from both famous and unknown growers and appellations.

All wines are served in Riedel crystal as often as possible varietally appropriate - Ouverture, Vinum, Sommelier. Chef Cindy Wolf’s award winning, low country cuisine prepared with classic French techniques is the perfect compliment.

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