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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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