68 | DestinMagazine.com
F
or some, wine is arguably essential
to any good meal, as crucial an
element as the food itself. These are
the true connoisseurs, the ones who
sip each glass and search for the subtle notes
that would go undetected by less practiced
palates, who swirl the pour to inspect its legs,
who sniff the nose and hold their glasses
up to the light to observe its clarity. These
are the oenophiles satisfi ed by nothing less
than perfection, the ultimate litmus for a
restaurant’s ability to reach a bar set high
enough to present a challenge that would leave
many sipping on sour grapes.
For Vue on 30a, this is the crowd to please;
but even as they seek to pique the palates of
these austere and astute sippers, they happily
pour it all out for the more proletarian patrons
who seat themselves at the table, savoring the
opportunity to educate their guests and invite
them to explore different fl avors that will open
their minds to the wide and wonderful world
of wine.
Since opening their doors in 1971, Vue on
30a has been creating elegant meals that have
gained it great esteem and claimed its fair
share of accolades; and while the restaurant
might easily have rested on its laurels, they
created a wine menu whose caliber could
easily match that of their food, and that
story by
Liesel Schmidt
| photos provided by
Vue on 30a
A View Worth
Toasting
Michael
Bickett
XX-XX Swizzle.indd 1
11/29/16 9:52 AM