Small Bites: Sommelier of the Month at Salt’s Cure, Sustainable Fish at Connie & Ted’s


Salt’s Cure: Top Glass
André Hueston Mack, producer of Mouton Noir wines in Oregon’s Willamette Valley and former head sommelier at Thomas Keller’s Per Se, is the featured guest sommelier for February. The restaurant brings in a different wine professional each month to curate its list. More information.

Connie & Ted’s: Gone Fishing
In his crusade for more sustainably harvested seafood, Michael Cimarusti brings sierra mackerel and speckled trout to his menu. Caught off the Gulf coast, both possess a meaty white flesh that takes well to the grill. Cimarusti plates them simply, brushing the fish with herbed butter and adding a squeeze of lemon. More information.

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