WHAT'S OLD IS NEW AGAIN

The steak house is revitalized for today's generation, while aged wines also draw new fans

- CASSIA SCHIFTER

Sometimes the hot new thing is something old-like an outstanding wine with some cellar age on it. "Seeing the metamorphosis of a wine into its full potential requires time," says Nishaan Chavda, owner of Best of Award of Excellence winner Choy in Nashville, Tennessee. Chavda believes that many people drink young wine because it's what is most readily available, which is why, he adds, "[At Chavda] offering aged wine is an opportunity to provide an unforgettable experience and learning moment for our guests."

The restaurant industry is continuously evolving-and it doesn't stay still for long. But sometimes, the latest thing is appreciating older stuff. Notably in the hospitality industry today, there's an emphasis on revisiting and uplifting the tried and true, the classics, both on the plate and in the wineglass. Many restaurants are highlighting Old World wines or wines made in old-school styles, overlooked traditional grapes, wines sourced from old vines, and library selections. This "what's old is new again" perspective is significantly influencing modern menus and wine lists.

The Wine Spectator Restaurant Awards celebrate excellence in restaurant wine programs at three unique tiers: the Award of Excellence, the Best of Award of Excellence and the prestigious Grand Award. In 2025, 3,811 restaurants worldwide received an award.

Specifically, 2,010 restaurants garnered the Award of Excellence, which recognizes establishments whose thoughtfully selected wine lists emphasize quality bottlings that complement the cuisine and concept. While these lists typically offer approximately 100 selections, they can extend considerably beyond that number.