Lyons Corner's Del Dotto Dinner
A multi-course wine dinner is measured not just by what is poured into the glass, but by the space it is poured in, the pacing of the evening, and the people who make it happen.
Last night's Four-Course Del Dotto Wine Dinner at Lyons
Corner offered an intricate, two-plus-hour blend of California prestige and
highly attentive hospitality, creating a dining experience that was as engaging
as it was flavorful.
The venue itself set a specific, grounded tone for the night. Lyons Corner
occupies a space steeped in the city's past, originally serving as a classic
New Orleans apothecary and pharmacy. Long before it became a destination for
coffee, cordials, and curated bites, the building was a hub for custom tonics
mixed from barks and roots. It holds the unique distinction of being connected
to the development of nectar soda—one of the oldest sodas created before
Coca-Cola, as well as Barq's. Today, functioning as an inventive restaurant
with vintage flair, the space honors its apothecary roots by focusing on the
careful curation of ingredients and experiences.
Anchoring the evening were the wines of Del Dotto Napa Valley, guided by their
National Sales Director, who brought the story of the vineyards directly to our
tables. Del Dotto is a winery built on a rather grand, unconventional vision.
Founded by Dave Del Dotto—who famously pioneered the late-night real estate
infomercial in the 1980s, broadcasting in a white suit from Maui from 2 a.m. to
6 a.m.—the winery is known today for its opulent, uncompromising approach to
winemaking. Their Napa estate, imported directly from Italy down to the tiles
and ceilings, features Venetian architecture and a world-renowned
barrel-tasting program that's a favorite with the Kardashians.
The wines poured last night were a rare pull; only 70 cases were bottled
specifically for the state of Louisiana, complete with custom labels
acknowledging the exclusivity. The winery's commitment to quality was evident
throughout the evening. Del Dotto practices organic, sustainable farming and
strictly utilizes free-run juice, avoiding the stems and clusters that often
lead to the "wine headache" associated with heavier, cheaper
vintages.
The culinary team at Lyons Corner crafted a menu designed to meet the challenge
of these high-end Napa and Sonoma wines. The staff executed the service with a
warmth and professionalism that kept the room entirely comfortable, allowing
the pacing to feel natural rather than rushed.
The experience kicked off with a welcome cocktail—a brilliant twist on the
classic French 75. Crafted with Sheringham Seaside gin and Thomas Henry Cherry
blossom tonic (with a splash of cranberry) that perfectly primed the
palate for the courses to come.
The food pairings began with an exceptional amuse-bouche: a house-made salmon
gravlax cured with that same Sheringham Seaside gin. Layered with cream cheese,
fresh herbs, avocado, and a touch of chili oil on a toasted crostini, it
provided a bright, savory start that immediately grabbed the room's attention.
1st Course
The first course was Cajun prawns prepared with brown butter, roasted garlic,
and preserved lemon. This proved to be a resounding crowd-pleaser and an
excellent pairing for the 2024 Cave Chardonnay. Sourced from the rugged Fort
Ross-Seaview vineyard—a coastal property high above the Pacific Ocean where
wild boars roam the Cinghiale blocks—the wine's vibrant acidity and 15 months
in French oak complemented the citrus and richness of the prawns perfectly.
2nd Course
A definitive highlight of the evening was the "drunken
mushrooms." Featuring earthy oyster mushrooms in a sweet chili sauce
served over white rice with onion, pepper, cilantro, and a bright gremolata, it
was an incredibly satisfying dish. It proved to be the ideal companion to the
2024 Cave Pinot Noir. This Pinot, also from the Sonoma Coast, is a delicate,
elegant wine aged in 40% new French oak. Unfiltered and unrefined, it offered a
clean expression of the grape, standing up beautifully to the savory, complex
profile of the mushrooms.
3rd Course
The savory main courses shifted to the robust 2023 red vintages—a year touted by winemakers as one of the best in Napa Valley in the last 53 years, boasting perfect growing conditions. The 2023 Cave Blend—a remarkably smooth mix of 70% Cabernet Sauvignon, 13% Merlot, 9% Zinfandel, 7% Sangiovese, and 1% Cabernet Franc—was poured alongside lamb lollipops dressed in chermoula, mint, and pickled Fresno chilies. While the wine itself was a layered success, the lamb was prepared rare, which sparked some lively, good-natured debate around the table, as meat temperatures often do in a tasting setting.
The savory courses concluded with a classic, indulgent filet crowned with jumbo lump crab. This was paired with the flagship 2023 Napa Valley Cabernet Sauvignon. Boasting 95% Cabernet Sauvignon and 5% Merlot sourced from prime St. Helena and Oakville lots, the wine provided a polished, deeply satisfying finish to the heavier courses.
To close out the meal, the kitchen sent out a coffee cake
ball made with Lyons Corner's vintage roasted coffee baked directly into the
cake, dipped in chocolate, and dusted with espresso powder. It offered just the
right kick of caffeine to cap off the night. Alongside dessert, the room
enjoyed a lively raffle where several guests took home bottles of the featured
wines. As a final personal touch, everyone was gifted a bag of Lyons Corner's
micro-roasted coffee—The Gold Blend—to enjoy the next morning.
What made the evening truly successful wasn't just the pedigree of the wine or
the ambition of the menu, but the atmosphere Lyons Corner cultivated. The
entire front-of-house and kitchen staff were friendly, attentive, and fully
engaged. When the room was polled at the end of the night on their favorite
wine, the answers were entirely divided among the Chardonnay, Pinot, Cave
Blend, and Cabernet—a testament to a lineup where every bottle found its
audience.
Lyons Corner is proving that they know how to host an event that honors both
the product and the patron. With a staff that clearly cares about the personal
touches and a space that honors its unique New Orleans history, they are
curating the kind of memorable, high-quality evenings that locals look for. There
will undoubtedly be more of these experiences to come, and they are well worth
the reservation. I can't wait to go back for brunch, and I'm sure many a
wedding party will occur here!
