Selanne Steak Tavern, the upscale steak house and tavern housed in a chicly transformed historic 1934 home on Pacific Coast Highway, has received its second Wine Spectator magazine designation – The Best of Award of Excellence.
The 2017 Best of Award of Excellence, granted to only 1,168 restaurants globally, honors wine programs that take their commitment a step further; it recognizes lists that display excellent breadth across multiple regions and/or significant vertical depth of top wines along with superior presentation. Wine Spectator unveiled the 2017 restaurant award winners on its website on July 5, and the recognitions will appear in its August 31 print issue.
“Earning The Best of Award of Excellence is a great honor for Selanne Steak Tavern,” said restaurant co-owners Teemu Selanne and Kevin Pratt. “Last year and after only being open since 2013, we were pleased to earn Wine Spectator’s Award of Excellence distinction, but this year’s higher level of achievement is an incredible recognition of the hard work and talent of our entire team.”
Selanne’s wine inventory of over 2,750 bottles was cited by Wine Spectator for its strength in selections from California and Burgundy, France. In addition the list offers outstanding global selections, Old and New World from Washington, Oregon, Italy, New Zealand, Spain, Argentina, Germany, Austria, South Africa, Portugal, Canada and Australia. While the list is heavily focused on California cult wines with many highly allocated, low production, big scoring selections, it is designed to appeal to all wine lovers – their palates, pairing preferences and spending desires.
The collection is carefully curated, maintained and stored under the exacting supervision of wine and spirits professional, Certified Sommelier Vito Pasquale who has been involved with the wine program since Selanne Steak Tavern’s opening. He is responsible for the ongoing sommelier education and training program at the restaurant, working in tandem with Executive Chef Joshua Severson for the wine list to complement the chef’s contemporary steakhouse menu. The menu changes seasonally and features robust steaks, chops and other dishes served with classic sauces, bone marrow butter and sides – from the signature Lord Stanley Cut from Darling Downs, Australia, to Skuna Bay Salmon, Maine Lobster, Wagyu Steaks and Brandt Beef Short Ribs.