I recently had the pleasure of dining at Restaurant Charlie. A totally wonderful experience! I'll dive right into the foodie details.\n\nAmuse:\nHamachi Sushi paired with Guy Larmandier \"Cramant\" Blanc de Blancs Champagne.\nAn absolutely fantastic light way to start the evening.\n\n1st Course:\nJapanese Eel with Grapefruit, Battera Kumbo(fried seaweed), sweet and sour Grapefruit Rind paired with a (beautiful) Japanese Sunshine cocktail.\nThis course was truly exciting. My first ever \"cocktail pairing\"! I was skeptical at first, but the sweetness of the sake based cocktail worked perfectly with the Eel and grapefruit.\n\n2nd Course:\nHand Harvested Sea Scallops with Parsley Emulsion and Yogurt paired with a 2004 Louis Michel \"Montee de Tonnerre\" Chablis.\nWhen I saw Parsley and Yogurt I was less than excited, but from the first bite I was very impressed. Again, the flavors combined in a way I wasn't expecting. I associate parsley with an almost inedible garnish and yogurt with something you eat because you have to, yet here they played with each other in an amazing way that brought out unbelievable sweetness from the Scallops. I am usually not a Chablis fan, but this was another outstanding choice that cut through the richness of the dish.\n\n3rd Course:\nPoached Maine Lobster in Yellow Curry with Lotus Root paired with a 1990 Prince Poniatowski \"Clos Baudoin\" Vouvray.\nAnother surprise! I am sure that I bothered other diners with my sounds of utter joy! The sweetness of the lobster, the spicy Curry, the earthiness of the Lotus Root. Three words: Oh My God! The Vouvray had a ginger laced fruitiness that made it a perfect pairing for the curry.\n\n4th Course:\nSeared 32 Day Dry Aged Rib Eye with Roasted Garlic, Fingerling Potato Puree with Rosemary paired with a 2003 Alto Moncayo Garnacha.\nAlthough this was still an excellent course, it was the most standard of my meal. Simply prepared, the quality of the meat really took center stage.The wine was strong enough to holdup to the steak and was a perfect choice.\n\nPre-Dessert:\nMeyer Lemon Sorbet paired with a 2006 Kracher \"Beerenauslese Cuvee\".\nA wonderfuly tart palate cleanser. I was not expecting a wine with this course, But yet another wonderful surprise! The citrusy character of this wine worked very well with the sorbet.\n\n1st Dessert Course:\nRoasted Kabocha Kasutera with hempseed Crisp and Frozen Tarragon Cream paired with a 1999 Oremus Tokaji Aszu \"5 Puttonyos\".\nThis course is a perfect example of why I love tasting menus. If I saw this on a menu, there is no way I order it! Squash, Tarragon and Hemp for dessert? It sounds like something my brothers would've smoked in the 60's! C'Mon! But it worked. As a matter of fact it was great! There is no way I can actually describe it, but I LOVED this combination. The sweetness of the wine went very well with this unique combination of flavors.\n\n2nd(yes, 2nd!) Dessert Course:\nSteamed Cacao Nib Cake with Sour Candied Kumquats and Tangerine paired with a 1971 Bodegas Toro Albala \"Don Pedro Ximenes\".\nA stunning way to end a glorious meal! While the cake was wonderful, the real star here was the wine. Almost syrup like when poured, smelled like Caramel and tasted like a combination of chocolate, raisins and brown sugar. Dessert in a glass!\n\nAs you can tell, I think my meal was fantastic, but that was only part of the experience. Service was outstanding without being overbearing. Even before my meal started, while enjoying a \"Divine Droplets\" Sake in the bar, the bartender arranged for me to get a guided tour of the kitchen! What an honor!\n\nAn evening like this does come at a price, however! My bill was almost $500. I almost can't believe I am saying this...but it was worth every penny!