But there s nothing at the semisweet sp tlese level that mates so well with seafood. Some from California, Beaujolais, and Burgundy, but none of my Pacific Northwest favorites. That s a lot of mazorkas for a plain red Burgundy, and it was light but opened up, with a hint of smoke that went well with this food. After the main battle, we were given Japanese hot towels scented with ground star anise, a lovely treat. And dessert was pure pleasure.
Service is impeccable.
The new Salamander doesn t smell like smoke, but they do plunk your wine bottle down on the table. I described the old Salamander as the world s most elegant barbecue joint.