In June's Once for the Road, we asked experts:
"How do you approach food and beverage pairings at your restaurant?"
Maddie Anderson, assistant general manager, Tria Restaurant, North Oaks, Minn.
At Tria, we try not to overcomplicate F&B pairings. We consider the flavors in a dish and think about complementary beverages while taking the guest preference into account. At the end of the day, the "right" pairing is the one the guest enjoys. We love to introduce guests to pairings they wouldn't think to try, whether that's a complementary wine, beer, cocktail or non-alcoholic option. Some classic pairings are simply perfect, but sometimes an unexpected recommendation can be the most fun. A great food and beverage pairing will enhance the dining experience and help the guest discover something new, and awesome, along the way.
Joe Arkinstall, general manager, The Wellington, Belmont, Mass.
At The Wellington, we view food and beverage pairings as an extension of the dining experience rather than an afterthought. Our culinary and beverage teams work closely together to create combinations that enhance the flavors, textures, and overall character of each dish. We focus on balance—whether that’s matching the richness of a dish with the right wine, highlighting seasonal ingredients through a craft cocktail or introducing guests to unexpected pairings that elevate the meal. We also recognize that every guest has unique preferences, so our team is trained to offer personalized recommendations based on individual tastes and dining choices. Ultimately, our goal is to create memorable experiences where the food and beverage program work in harmony, allowing guests to discover new flavors while enjoying a seamless and thoughtful dining journey.
Mike Bobb, executive chef at The Ballantyne, a Luxury Collection Hotel, Charlotte, N.C.
At The Ballantyne, we view food-and-beverage pairings as an extension of the overall guest experience. Our goal is to create combinations that enhance both the culinary and beverage offerings while encouraging guests to discover new flavors in an approachable way. Our culinary and beverage teams collaborate closely when developing menus, considering factors such as texture, acidity, richness, and balance to ensure each pairing complements and elevates the dish without overshadowing it. While classic pairing principles provide the foundation, we also look for opportunities to introduce unexpected combinations that create memorable experiences and spark conversation. We bring this philosophy to life through specialty events and year-round programming. Our whiskey club dinners, for example, feature curated dishes paired with thoughtfully selected bourbons, allowing guests to explore how flavors evolve across multiple courses. We take a similar approach with non-alcoholic pairings. During our weekend afternoon tea service, guests enjoy premium Rare Tea Company blends alongside curated sweets and savories, demonstrating how tea can complement and elevate a dining experience just as effectively as wine, cocktails or spirits. Ultimately, we believe the best pairings are balanced, approachable and intentional, enhancing the dining experience while leaving guests excited to discover something new.
JD Childress, owner, CAYA, Edwards, Colo.
For us, pairing is about mood, not rules. CAYA is built around a sense of travel, and we wanted that to carry through everything, including how a drink and a dish sit next to each other on the table. A lot of our cocktails are named after songs, Chan Chan, Pale Blue Eyes, Lust for Life, because each one is chasing a feeling, not just a flavor profile. That's the language we want food to speak too as the kitchen comes fully online.
Matt Christianson, executive chef at Juniper Preserve, Bend, Ore.
At Iris Restaurant at Juniper Preserve, our chefs build menus around seasonal ingredients sourced from local farmers and producers throughout central Oregon. This farm-to-table approach allows our culinary and beverage teams to create thoughtful pairings that highlight the flavors and quality of each ingredient. We're currently partnering with central Oregon Locavore to host a "Meet Your Farmer" dinner featuring a local farmer, a curated multi-course menu and sulfate-free wine pairings. The experience connects guests directly to the people and products that inspire our menus.
Malcolm Chow, chef at Hotel Nia, Menlo Park, Calif.
Classic pairings like sancerre and seafood are still as prevalent as ever, but we are seeing a playfulness with pairings lately—a less dogmatic approach, an understanding where the rules can be broken. It's ok to enjoy champagne with french fries, enjoy your favorite cocktail with a flatbread or chilled red wine with a fried chicken sandwich. It's the moment that takes center stage and who you enjoy it with becomes the most important pairing.
John David Hammond, general manager of Acre, Auburn, Ala.
At Acre, we pride ourselves on offering a diverse and thoughtfully curated wine portfolio that can accommodate a wide range of palates and preferences. Alongside that, we put significant effort into developing a cocktail program that provides something for every guest and every occasion. Whether we’re guiding a guest toward the perfect complement to their meal or designing a multi-course wine dinner, we always begin with the fundamentals. We consider the flavor profile of the dish and evaluate what will best enhance it, whether that means selecting a beverage with complementary characteristics or choosing something that contrasts and creates balance. At the same time, our approach is always guest-focused. We ask questions like, “What do you enjoy drinking?” and “What do you tend to avoid?” Our goal is to guide each guest into a pairing that feels both comfortable and exciting, something we’re confident will elevate their experience. Ultimately, while we can suggest what we believe to be the “perfect” pairing, it only matters if the guest is genuinely excited about it. If they’re not, then it misses the mark. Our job is to create an experience that feels personal, exciting and memorable. At the end of the day, if the guest is happy, we’re happy.
Kenna Hermann, general manager, CAYA, Edwards, Colo.
Response: Music gives you a feeling, and we want our food and drinks to do the same. I think about pairing the way you'd build a playlist. I built our cocktail program from the ground up with that in mind, so instead of this pairs well because of the acidity, it's this is the loud, fun one or this one's slow and a little smoky. Guests respond to that because they can relate to music, not a rule pulled from a textbook. As our food menu came together, that's the through line we're keeping.
Kat Hess, head brewer, Wynkoop Brewing Company, Denver
Food and beverage pairings often depend on the situation. At a brewery it is difficult to pair a beer with every item on a menu, though there should be a few menu items with suggested pairings. For our company, Wynkoop Brewing Company, it is easier to approach pairings through the special’s menu, the pizza of the month program or pairing events such as beer dinners. Our head chef Corey Smith, who is a wealth of knowledge, and I are constantly communicating about new food and beer ideas. Using the pizza of the month program as an example, he discusses what he and his team will be making, the specific ingredients being used and the overall flavor profile. We then discuss which of our current beer offerings complement the pizza and sample a few pairings to determine the best match. I often find myself approaching pairings by identifying the beer that works best with the incredible food Corey, and his team are creating rather than finding food to pair with our beer. Much like wine, specific styles of beer pair well with different flavor profiles. Expertise in both food chemistry and beer chemistry is paramount to finding the perfect food and beer marriage. It also helps to eat and drink a wide variety of flavors, cuisines and beverages. Approaching pairings with curiosity and passion can result in a truly memorable meal.
Todd Johnston, sommelier at Marsh House, Nashville
There is so much history and cultural expression in pairing beverage, and particularly wine, with food. With any restaurant's ability to create a conceptual experience the aspect of pairing has become a science. My philosophy toward pairing harkens back to an idea of comfort and tradition where people drink what they love—especially what is made and grown around them, something that is home. I believe versatility in wine is led by acid and that is where we start in Marsh House. It isn't always about finding the perfect flavor balance between food and drink but more about what heightens the experience when two things are put together and simply enjoyed.
Erin Lindstone, beverage director of Barolo Grill, Denver
While flavor is important, I find the structure of the wine, including body, acidity, and tannins, to be the most important part of the pairing. That has to work first, and then the flavors of the wine can be considered. For example, if a dish is rich and weighty, I want the wine to match that weight while also having the structure to cut through the richness. I also consider how the pairing fits into the progression of the meal so that each course feels balanced and intentional. I find that both contrast and congruence can work in a pairing, and sometimes both concepts apply within the same wine between the flavor and the structure. My goal is always for the wine to make the guest want to have another bite of food and for that bite to spur another sip of wine. Some of the most memorable pairings are the ones where the wine and food elevate each other in unexpected ways. We typically start with the food first and then chase it with the wine pairings. We are lucky to have so many wines at our disposal, so finding something that complements the food isn't difficult. For any pairing, my goal is to create an experience where the food and wine continuously enhance one another, encouraging guests to enjoy both together. Pairings are an experience, and a big part of that is the tableside storytelling we get to do. I also always want to encourage guests to discover something new, whether that's a grape variety, producer, or pairing they may not have tried otherwise. I always want to confirm my idea for a pairing with a bite and a sip. Sometimes there's an element in a dish that is more important than it reads on the menu. One of my latest favorites is a pairing with our mushroom tortellini in brodo. It was a total surprise for me, as I was originally expecting for a pinot nero to be a slam dunk with the mushrooms. It turned out, though, that the kombu in the brodo and the pickled beech mushrooms competed with even the slightest tannins, and were much better with a textural and saline white. So a grillo from Cantine Florio in marsala, that is essentially the base wine before fortification, provided the perfect match for those elements and has been a fun, unique wine to showcase and intrigue both staff and guests
Erik Niel, chef/owner of Easy Bistro & Bar, Main Street Meats and Little Coyote, Chattanooga, Tenn.
Our broad approach involves sourcing quality ingredients for both food and beverage that are grown or made by people who care about their craft. Starting with ingredients in food or beverage that someone genuinely cares about means we start with great products that will inevitably make our food and beverage pairings better at our restaurants. We don't buy wine or beets based on the best margin—and in doing so, we ensure that the pairings will inevitably be the best they can possibly be.
Mcson Salicetti, bar director at The Cocktail Lab at The Jeffrey, New York City
I approach food and beverage pairings with a balance of intention, seasonality, and guest experience. It starts with understanding the structure of a dish, including fat, acid, texture and intensity, then building or selecting a beverage that either complements or contrasts those elements. I lean heavily on fresh, high-quality ingredients and often incorporate seasonal or locally sourced products to keep pairings dynamic and relevant. From a cocktail perspective, I treat drinks like an extension of the kitchen, using culinary techniques and thoughtful flavor layering. Whether it is a spirit-forward pairing to cut richness or a bright, acid-driven cocktail to lift a dish, the goal is always harmony without overshadowing the plate. Ultimately, it is about creating a cohesive, memorable experience from first sip to last bite.
Victor Torres, director of F&B at Hilton Barbados Resort
When developing pairings, our chefs start by understanding the dominant flavor profiles of a dish—sweet, savory, acidic, spicy, or rich—and then collaborate with our beverage team to identify complementary or contrasting elements. In the Caribbean, we have the unique opportunity to incorporate local ingredients, premium rums and tropical flavors that reflect the destination. The best pairings not only enhance the plate but also create a sense of place, allowing guests to experience the story of Barbados through both food and beverages.