The Cellar

Seated in our dining room, it’s comforting to know that over 11,000 bottles are tucked away beneath your feet, a cellar tended for decades by Mario Brossoit who’s learned but one thing certain over the years: that wines are as unique as those who drink them. But l’Express employs no sommelier. Our serveurs are well schooled in the art of careful listening to ensure a correct pairing of wine and diner.