US Airways - November 2013 - (Page 22)

explore Lavish Libations Get a behind-thescenes look at the award-winning wine and cocktail menu at Smith & Wollensky. by Hannah Sherk ★ If you were suddenly transported to one of the Smith & Wollensky restaurants, you would know just what city you were in. In Chicago, you’ll dine on the riverfront. The sun sets behind a palm tree–peppered skyline in Miami. And Las Vegas diners people-watch over the Strip. The Washington, DC, Philadelphia, Houston, Columbus, and two Boston restaurants have it, too: personalities as distinct as each of the cities. But it’s Stuart Roy’s job to make sure that wherever you are — so long as it’s Smith & Wollensky — you can sit back and relax with the same great glass of wine. Meet Stuart Roy 22 november 2013 Clockwise from top left: Cocoa Filet with Angry onions; a mixologist does his thing; the House White; Stuart roy; the miami outdoor bar; and Chicago diners on the river Photos courtesy of smith & Wollensky As the restaurant group’s national director of wine and spirits, Roy oversees the beverage programs at each of the iconic locations. From staff training to vendor relations, Roy ensures the quality of the restaurants’ award-winning wine lists and premium cocktails. It’s this attention to detail that won the Smith & Wollensky Restaurant Group the 2013 Wine Spectator Award of Excellence, its 26th consecutive win. Roy is also the author behind an epic: the 600plus wine and spirits menu. He assures that you’ll find just the right beverage to pair with your food — and your mood. Want to keep things simple with seafood and a classic cocktail? Bartenders have perfected the Manhattan, Old-Fashioned, Dark and Stormy, and the like. Feeling daring? The restau- rants’ mixologists can shake things up for you with the Pear Ginger Martini or Lima Mule (a drink that blends Brazilian Cachaça with Angostura bitters, simple syrup, and ginger beer). For a foolproof wine pairing, look to the two Private Reserve wines. The Coriander Seared Tuna, with jalapeno lime sauce and pickled radishes, deserves the crisp Sauvignon Blanc by Kunde, boasting citrus and melon notes. Or try the Steak Tartare and side of homemade chips with a glass of Red Meritage, an aromatic cuvee

Table of Contents for the Digital Edition of US Airways - November 2013

Table of Contents
CEO Letter
From the Editor
Did You Know?
Making It Happen
Hot Spots: A Caribbean Christmas
Hub Crawl: Seattle-Tacoma International Airport
Wine & Dine: Mead
Wine & Dine: Smith & Wollensky
Wine & Dine: Silver Oak Winery
Style Spotlight: Holiday fashion for men and women
Great Escapes: Nova Scotia
Great Escapes: Christmas in Colonial Williamsburg
Adventure: Cyclocross
Adventure: Wandering Manhattan
Gear Up: Time, Space, and Labor Savers
Travel Feature: Madrid, Bite by Bite
Carolinas Aviation Museum
Destination 48: Phoenix
Military Colleges and Schools
University Spotlight: Auburn University
Best of Health: Miami Beach Foot and Ankle Surgery
Must Read: Running Like a Girl
Great Dates
Readers Resource Index
Your US Airways Guide
Video Entertainment
Audio Entertainment
U.S. and Caribbean Service Map
International Service Map
Airport Terminal Maps
US Airways Fleet/Customs & Immigration
Passenger Info/Contact US Airways
US Airways MarketPlace®
Giving: Carolinas Freedom Foundation
Window or Aisle?

US Airways - November 2013