Wine & Beverage
The spirits list is the least examined part of a great restaurant and often the most rewarding. After nine courses, a well-chosen digestif does more for the evening than another glass of wine.
By The Reservation Desk Editorial Team · Published February 18, 2025 · Last updated · 5 min read
Aged Cognac and Armagnac anchor the digestif section, alongside Calvados, eaux-de-vie, aged rums and a deep whisky selection covering both Scotland and Japan.
Vintage Armagnac is the value play: single-vintage bottlings decades old cost a fraction of equivalent-age Cognac.
An aperitif should be low in sugar and moderate in alcohol — a light sparkling cocktail or a dry vermouth service — so it does not blunt the first courses.
After dessert, keep it spirit-forward and unsweetened. The kitchen has already handled the sugar.
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Our editorial team researches fine-dining access, booking windows and menu formats across the Thomas Keller Restaurant Group. Every guide is compiled from restaurant-published information, official reservation platforms and first-hand dining notes, then re-checked before each update.
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