VUE

e high-low juxtaposition continues with e Riddler's food and beverage selections, a mash-up of over 150 Champagnes, wines by the glass and one beer—Miller High Life, known as the "Champagne of Beers." e majority of Pelka's extensive Champagne list is sourced from smaller winemakers around the world and range from hard-to-find vintages to biodynamic, organic and natural offerings. ere are also more well-known bottles from houses including Krug and Dom Pérignon. Part of Pelka's mission to eliminate the pretense surrounding Champagne is to serve it in wine glasses—not flutes. (And producers in the Champagne wine region of France will tell you to do the same.) Lessening the intimidation factor even further, she's pairing it with Chef Nikole Morsink's take on American and French comfort foods. Essentially it's the kind of food that Pelka enjoys ordering on a night out with her husband, meaning lots of fried, crispy bites that are oen aren't supposed to be eaten with such a sophisticated elixir. e usual suspects are there to please, think caviar and oysters, but that's where the familiar narrative starts to veer. at aforementioned caviar is accompanied by Lay's potato chips, instead of traditional blinis. Guests also have the option of a juicy, American-style burger served with rosemary french fries; frisée salad with a poached egg and warm bacon vinaigrette; or white truffle risotto with brown butter and parmesan. e Riddler also offers a single dessert for those looking to satisfy their sweet tooth—a dark chocolate pot de crème with Grand Mariner and salted caramel. It comes to the table playful in appearance, served in a caviar tin and topped with crunchy chocolate pearls to mimic faux fish roe. V U E N J . C O M 110

• Cover