Pascal Jolivet Sancerre Rosé ($12). "Fresh red raspberries and strawberries, with just a hint of grape spice is a fantastic pairing with our hummus smear." says sommelier Liz Martinez. Read more.
2014 Clos Cibonne Côtes de Provence Cru Classé Rosé ($15). "An extremely versatile rosé that is more than freshness and approachability,” says advanced sommelier Arthur Hon. Read more.
Even though chef Koren Grieveson left and Erling Wu-Bower moved to Nico Osteria, avec and chef Perry Hendrix remains one of the most consistent—and packed—spots in town. Read more.
