Myriad Restaurant Group : Rubicon

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The wines on this list have been selected by Master Sommelier Lawrence Stone. Mr. Stone has won international recognition for his ability to match wine to food, for his skill as a taster and for his knowledge about wine. These talents have enabled him to earn the titles of Master Sommelier from both the French and English national sommelier societies. He was also named the International Best Sommelier in French Wines in a competition held in Paris, now known as the Grand Prix de Sopexa, as the first of only two Americans ever to receive this honor.

Mr. Stone has been a columnist for Playboy Japan on wine, and appears regularly in several other magazines, and has been the wine correspondent on KCRW's Good Food with Mary Sue Milliken and Susan Feniger. He is a member of the San Francisco Chronicle's tasting panel and consults to restaurants and collectors across the nation. He is also a partner with Drew Nieporent in the Myriad Restaurant Group. Myriad operates several independent restaurants of a high caliber and consults for a diverse group of operations including hotels, resorts, restaurants and wineries. In 2001, Mr. Stone was named to the Board of Directors for The Coppola Companies and in 2002 to the Board of Kronos Quartet, a ground-breaking string ensemble.

In 2000, Mr. Stone was inducted into the James Beard Who's Who Directory, an honor reserved for only a few of the most respected names in the restaurant business. At the same time Rubicon was awarded the James Beard Foundation Outstanding Wine Service award, the highest honor for the country. Mr. Stone has been five times nominated for Outstanding Wine and Spirits Professional, along with Robert Mondavi, Marvin Shanken, Frank Prial, Helen Turley and Robert Parker, and was chosen the Best Sommelier in San Francisco in 2000 by Food and Wine. Recently, Sante Magazine has selected Mr. Stone as the Outstanding Wine and Spirits Professional of the Year 2000 and Rubicon's list as the Best Fine Dining in the West for 2001.

Rubicon occasionally hosts winemaker dinners. Past events have included a vertical tasting of Ramonet Montrachet, winemaker visits with Dominique Lafon of Meursault, Anne-Claude Leflaive of Puligny-Montrachet, Jacques Seysses of Domaine Dujac and Jean-Michel Cazes of Lynch-Bages. Our most celebrated dinners include a two-day tasting of Chateau PichonLalande from 1875 to 1993, a Chateau Latour tasting going back to 1959, and the retirement party of the legendary Henri Jayer that culminated in a vertical tasting of his Richebourg, Cros Parantoux and Echezeaux going back to 1976.

In November of 2002 we hosted a dinner with Michael Broadbent and one with Oz Clarke, featuring their choice of the most exemplary contemporary wines. Please leave us your email address if you are interested in future wine events at Rubicon.

Starting six years ago, Rubicon's wine list has won Wine Spectator's Grand Award of Excellence and been named twice on Decanter Magazine's "50 Best" International Restaurant Poll. We have also received the Best Wine List in the Bay Area Award from San Francisco Magazine, Travel/Leisure and Food and Wine Magazine. In 2000, we received Restaurant Hospitality's Grand Award for Best International Wine List in America. And in 2002 the National Restaurant Association gave us the first ever Grand Award for the Best Wine List in America, Fine Dining Category. In 2004, Rubicon received the prestigious industry award, The Ivy Award, for its contribution to wine and fine dining.

Larry's capable assistants, Mason Smith, Todd Caine, Kyle Boatright, Gerald Theron, Jennifer Knowles, Tony Cha and Jeff Creamer are available for consultation. They and all of our managers are highly qualified as they have passed at least the level one Sommelier examination and are actively studying for the next level. We have the highest ratio of trained sommeliers to staff of any restaurant in North America.

Rubicon is dedicated to a continuing education program for its management and waitstaff, and many of our ex-employees have continued in exemplary careers in the wine and hospitality industries.