The must comes from Adam Puchta Winery in Hermann, and it’s aged in bourbon barrels. The Balsamic vinegar, he crowed, was aged by the Steak House staff themselves in the kitchen. Next course! Chef Johnson began sautéing onions in lemon and lime juices to create the base for a vinaigrette, for an avocado-and-tomato salad. His main goal, however, is to encourage guests to take in the complex interplay between each food course and wine pairing. As Read pours from each bottle, he shares his tasting notes and war stories. His goal is not to blow the diner away with wines rare and storied, but with sleeper bottles that often don’t have to be pricy – or even terribly old – to be winners.
The dish is paired with a spicy, dynamic Roger Lassarat Pouilly-Fuisse, and together, the food and wine dance a heady tango.ġ904 Steak House GM / sommelier James Read has an earthy take on wine. The ravs – filled with big chunks of lobster and decadent mascarpone, gruyere, butter, and spices – enter the simmering broth right in front of the diners, just before they’re served. Chef Johnson’s current menu kicks off with stately lobster ravioli in fennel/saffron/seafood broth (right).
