100 BEST WINE RESTAURANTS: THE Q&As
Jun 18, 2019
5 minutes
—Nils Bernstein
—Layla Schlack
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L.S.
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L.S.
Executive Chef Diego Moya and Wine Director Pascaline Lepeltier
Racines
New York City
Diego, you started at Racines in January 2019. What was it like coming into such an established wine destination?
Moya: The ethos of the wine list is how I feel about vegetables and other produce. With minimal-intervention wine, you can find a lot more nuance. I like to put twists on things, but for the most part, I’m interested in the product and how it tastes.
Lepeltier: We have the same theories about this. We’re at the end of the chain of farmers today, and I think there’s some responsibility to show that respectful farming can be transported to a restaurant in the heart of Manhattan and still be affordable to the guest.
Your wine list highlights a lot
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