Branch Line

Chicken drippings are the way to a person’s heart. Sugar snap peas, too. Or a perfect rotisserie chicken. And black perigord truffles, come to think of it. In other words, Garrett Parker and Andrew Holden have assembled an idyllic menu for the starry-eyed sap. And what brings it home is the stupendous wine list and the team who serves it—they’re masters at picking the perfect bottle to set your heart (and your palate) aflutter.