"In an exciting development for the Las Vegas culinary scene, Ada's has been crowned the Best Wine Bar in Nevada by Mashed.com. This recognition is not just a title; it is a testament to Ada's exceptional wine program and its commitment to providing an unforgettable dining experience. With accolades pouring in from various prestigious sources, including a recent semifinalist nomination for the James Beard Foundation Awards, it's evident that Ada's is more than just a wine bar-it's a culinary destination."
"Ada's journey to becoming the best wine bar in Nevada has been marked by a series of impressive accolades. Earlier this year, the World of Fine Wine awarded Ada's with the title of having the "Most Original Wine List" worldwide for the second consecutive year. According to Food & Wine, the restaurant's relocation to the Arts District has only heightened its appeal, making it one of the most exciting places to eat in Las Vegas."
"At the heart of Ada's success is its innovative approach to wine curation. Advanced Sommelier Kat "Wine Goddess" Thomas has expertly crafted a wine list that categorizes selections not by grape or region but by character. This unique method invites guests to explore wines in an engaging and approachable manner. Whether you're in the mood for something "zesty, bright & aromatic" or "bold, spicy & rich," there's something for everyone."
Ada's has been named the Best Wine Bar in Nevada by Mashed.com and earned a James Beard Foundation semifinalist nomination. The restaurant won World of Fine Wine's "Most Original Wine List" worldwide for a second consecutive year. Relocation to the Arts District increased its appeal and visibility. Advanced Sommelier Kat "Wine Goddess" Thomas organizes the wine list by character rather than grape or region, using descriptors like "zesty, bright & aromatic" and "bold, spicy & rich." Chef James Trees and Chef de Cuisine Jackson Stamper offer Mediterranean- and Asian-inspired shareable dishes, including a popular smash burger, to pair with the wine program.
Read at Food & Beverage Magazine
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