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We are closed today and tomorrow while we get some work done. We will return to our regular summer hours on Thursday at 4pm!

From a wagyu steak to a simple side dish, and the Trivento 'Golden Reserve' Malbec doesn't miss a step. Our Locally Cultivated Mushrooms, sautéed with garlic and parsley, speak directly to the earthy depth that's been running through this wine all week. From the Andes to a sauté pan, this bottle belongs at every point on the table. That's what a great wine does. Come in and let us pour you one.

Our Wagyu Flat Iron marinated in black garlic and served with fava pesto, asparagus, sauce périgueux, and fried shallots, is the dish the Golden Reserve was waiting for. Malbec and wagyu is one of the great pairings of the wine world, and the black garlic marinade pulls the Trivento's dark fruit so far forward you'll wonder why you considered ordering anything else.

The Trivento Malbec's first test this week is a small plate, and it passes with flying colors. Our Broccolini arrives with cured wagyu beef, roasted garlic, pickled fresnos, and a smoked onion oyster sauce that goes deep on umami. That depth is exactly what pulls the dark fruit out of a Malbec and puts it front and center in the glass.

Malbec started life in France, where it struggled to find its place among more celebrated grapes. Then it found Argentina, the high altitude vineyards of Mendoza, the dramatic Andean light, the volcanic soil, and everything changed. The Trivento 'Golden Reserve' Malbec is what happens when a grape finally comes home. Dark fruit, velvety depth, a richness that builds slowly and stays with you. This week we're pouring it alongside three dishes that show you exactly what it's capable of.

For years, our 4 o'clock hour belonged to Table d'hôte and since that chapter closed, we've been thinking carefully about what should take its place. Join us daily from 4 to 5pm for our current happy hour offer — 20% off select appetizers and 50% off select bottles of wine. Pictured are just a few of the options waiting for you! Same hour. Same room. Same smiling faces. We'll see you at four.

The Arnaud Lambert Chenin Blanc from France's Loire Valley is what belongs in the glass next to our Triangoli. The mineral acidity and quiet herbaceousness speaks directly to the cilantro, poblano, and lime in that house-made chorizo verde, while cutting cleanly through the richness of the goat's milk ricotta and whey sauce. It's also the kind of wine that knows its way around almost any fish or chicken — but today it belongs to the Triangoli. This dish won't be around forever. Don't wait!

We need to talk about the Triangoli. Built around a house-made walleye and whitefish chorizo verde, egg yolk pasta with goat's milk ricotta, roasted mushrooms, peas, fava beans, whey sauce, and a fried egg. This dish is truly something special, but we don't know how long it's staying!