Bas Rouge brings European elegance to the coastal town of Easton, Md., on the shore of the Chesapeake Bay. The lunch menu is à la carte; dinner guests can choose from either three courses for $85 or four for $100. Chef Harley Peet treats local ingredients with Old World techniques to create a modern fine-dining experience complete with caviar supplements and trolley service. Yet the Award of Excellence–winning wine list is moderately priced and offers plenty of values in its strongest regions of California, Burgundy, the Rhône and Champagne. Wine director Thad Hoy nearly doubled the selections and inventory in 2018; the program now features more than 450 labels. Peppered with exciting verticals, the wine list also reflects Hoy’s passion for terroir.