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T+L Reports: Food Pairings

Gruyère with stout?Why not?Chefs and sommeliers all over the country are taking food pairings well beyond wine. Here, T+L reveals four of our favorite restaurants for unusual couplings.

THE PLACE

Uchi, Austin, Tex.; 512/916-4808
Sake

THE COMBO

Maguro sashimi with goat cheese, Fuji apples, and fragrant Ginga Shizuku "Divine Droplets"

THE LOGIC

Experts allege that the synergy between sake and food can release umami, that elusive "fifth taste"

THE PLACE

La Laiterie at Farmstead, Providence, R.I.; 401/274-7177
Beer

THE COMBO

Dense chèvre with fruity Hefeweizen; spicy Chimay with pungent washed-rind cheeses

THE LOGIC

Wine and cheese pairings often work on contrasts, but mixing brisk beers with cheese creates satisfying harmonies

THE PLACE

Brandy Library Lounge, New York City; 212/226-5545
Scotch

THE COMBO

Smoked salmon with a 15-year-old Bruichladdich or other peaty Islay scotch

THE LOGIC

Drink single-malt neat; its aromatic complexities—sweet, smoky, nutty—find echoes in many foods

THE PLACE

Ritz-Carlton, Huntington Hotel & Spa, Pasadena, Calif.; 626/568-3900
Vodka

THE COMBO

Grapefruit-honey vodka with scallops and foie gras; black-truffle vodka and Muscovy duck

THE LOGIC

Chef Craig Strong uses Modern Spirits infused vodkas with his tasting menu to enhance subtle flavors

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