Solo Table for One: The Pour That Became the Sauce
For March’s Solo Table for One, I explored Viognier through roasted chicken, risotto, and later, garlic mussels with toasted baguette. While the wine itself never fully became a favorite, the experience reminded me that even wines we don’t love can still teach us something beautiful.
The La O Reserve: Solo Table for One
In the quiet of the kitchen, I found that taste is something we cultivate, not just acquire. The La O Reserve begins at the solo table—a study in sparkling sake, curated sushi, and the reclaiming of one’s own rhythm. Welcome to the first pour.