The small town of White Sulphur Springs, W.Va., is home to a longtime Wine Spectator Restaurant Award winner: The Main Dining Room at the luxurious Greenbrier. Opened in 1778, the Greenbrier spans 11,000 acres, with distinct Southern charm throughout its rooms and restaurants.
As the hotel’s flagship dining concept dating back to 1913, Main Dining Room earned its first award from Wine Spectator in 1982 and has held a Best of Award of Excellence since 2016. The wine list is managed by Thomas Kirby, a veteran sommelier for the resort who was recently appointed to cellar master.
Each of the nearly 900 selections is accompanied by information about the region or the grape to help guests navigate the list. Plus, all of the 21 selections offered by the glass include tasting notes alongside. There’s also a sizeable collection of half- and large-format bottlings, fortified wines, and many verticals within the strongest sections of the list, which include California Chardonnay, German Riesling, New World Pinot Noir, Napa Cabernet, Burgundy and reds from Italy and Spain.
On the culinary side, chef Luis Solorio blends French cuisine with Appalachian staples through dishes like filet de bœuf—a prime filet aged for 37 days—and a roasted pear terrine served with prosciutto and candied pecans.
