Pago offers seasonal, new American cuisine, with an ever-changing menu to reflect the best seasonal ingredients we can find from local providers. The high quality food and service comes without the formal or stuffy atmosphere -- no white linens or jackets-required here, just top-notch service from friendly, knowledgeable servers.
Not a wine person? Looking for a gluten free option? Maybe a most refreshing and delicious glass of fermented orchard fruit is more your speed at the moment? What are you waiting for?! Flag someone down, get this!
Meli '14 + Dry Riesling + Maule Valley, Chile*
Don't be scared, "dry means "dry." Not sweet...honest! Organic, dry farmed grapes from vines planted in the 50's go into this minerally, orange-y, peach-y mother/son collaboration from the maule. Crisp and fresh
Fatalone '13 + Greco + Puglia, Italy*
From the heel of the boot, organically grown and naturally made, this singular white showcases flowers, green apple, guava and honey with persistent mouth watering minerality
Organically grown and vinified simply & without additives, this indigenous, nearly extinct grape yields a fresh, cassis and blackberry laced earthy wine. If it's ancient history & new intrigue you're after, drink up!
Bodega Colomé '12 + Malbec Blend + Salta, Argentina
From far nw argentina, this is a perennial pago favorite. You'd be hard pressed to find a better representation of malbec from the new world. Especially elegant and nuanced with deep fruit, herb and espresso