The 100 Point Dinner | Jar: Thursday, June 6th at 6:45PM

Sale price$100.00



$100 Deposit | $695 +++ tax, tips and fees = $895
Before June 1st: $795 All Inclusive [Early Bird]
On June 1st: $895 All Inclusive
On June 6th: $950

When a wine is rated 97-100 points - Robert Parker said the difference could be “what I had for breakfast” … Taste over $9,000 retail and $15,000 restaurant value in wine with a 5-course meal.  

Dinner One:  JAR Restaurant on June 6th - Tickets and info here.  

Dinner Two:  José Andres Downtown on June 20th - Tickets and info here.  

We will pour the same wine list for both dates - price for both dinners is the same.  

This tasting will allow for approximately 1 ounce of each of the 21 wines. We open and pour 1 bottle per guest.

Wine List:

First Course Whites: 

1: Château Grillet, Château-Grillet Viognier, Rhône, France, 2017
Sauvignon Blanc Blend | 97 Points - RPWA | $500

2: Domaine de Chevalier, Blanc, Bordeaux, France, 2016
Sauvignon Blanc | 99 Points - Jeb Dunnuck | $150

3: Grosset, Riesling, Polish Hill, South Australia, 2023
Riesling | 98 Points - James Halliday | $80

4: Leeuwin Estate, Art Series Chardonnay, Margaret River, West Australia, 2020
Chardonnay | 98 Points - RPWA | $110

Red Wines (Tasted Blind 3 At a Time):

    5: Penfolds, Grange Shiraz, Barossa Valley, Australia, 2018
    Syrah | 100 Points - James Suckling | $900

    6: Lapostolle 'La Parcelle 8' Vieilles Vignes Apalta, Cabernet Sauvignon, Apalta, Chile, 2018
    Cabernet | 99 Points - James Suckling | $170

    7: Catena Zapata, Adrianna Vineyard River Malbec, Mendoza, Argentina, 2019
    Malbec | 99 Points - RPWA | $200

    8: Bodega Chacra, 'Treinta y Dos 32' Pinot Noir, Patagonia, Argentina, 2021
    Pinot Noir | 99 Points - James Suckling | $128

    9: Pétrus, Pomerol, Bordeaux, France, 2012
    Merlot | 98 Points - James Suckling | $5,000

    10: Jean-Louis Chave, Hermitage Rouge, Rhône Valley, France, 2019
    Syrah | 100 Points - RPWA | $450

    11: Gaja, Costa Russi Barbaresco, Piedmont, Italy, 2015
    Nebbiolo | 99 Points - Wine Enthusiast | $500

    12: Castiglion del Bosco, Brunello di Montalcino Millecento Riserva, Tuscany, Italy, 2016
    Sangiovese | 97 Points - James Suckling | $275

    13: Tenuta San Guido, Sassicaia, Tuscany, Italy, 2020
    Cabernet | 97 Points - Decanter | $300

    14: Clos i Terrasses, Clos Erasmus, Priorat, Spain, 2019
    Grenache | 99 Points - RPWA | $250

    15: Bodegas Vega Sicilia, Valbuena 5º Año, Ribera del Duero, Spain, 2015
    Ribera Tempranillo | 97 Points - James Suckling | $250

    16: Bodegas Muga, Torre Muga, Rioja, Spain, 2019
    Rioja Tempranillo | 98 Points - Jeb Dunnuck | $150

    17: Quilceda Creek, Cabernet Sauvignon, Colombia Valley, 2014
    Cabernet | 100 Points - Jeb Dunnuck | $300

    18: Aubert, 'CIX' Pinot Noir, Sonoma Coast, California, 2017
    Pinot Noir | 98 Points - James Suckling

    19: Dominus, Napanook, Napa Valley, 1994
    Cabernet | 99 Points - RPWA | $500

    20: Sine Qua Non, Ode To E Grenache, Central Coast, California, 2004
    Grenache | 100 Points - RPWA | $1,000

    21: L'Aventure, Estate Cuvée, Paso Robles, California, 2020
    Paso Blend | 99 Points - RPWA | $130

    *Wine list may change without notice (one bottle will be opened per paying guest)

    Menu from Prior Event

    Menu is released closer to the event as it is very farmer's market drive.

    *We can accommodate any dietary restrictions with a 72 hour notice.

    Jar, a modern chophouse in the heart of Los Angeles, dazzles Angelenos with the allure of Chef Suzanne Tracht’s familiar retro dishes from the American culinary repertoire. Since it's debut in 2002, Jar's devoted fans return again and again to enjoy her signature Pot Roast, Kansas City Steak, wild and sustainable Seafood, Lemongrass Chicken, Black Mussels with Lobster Bearnaise & Fennel Salt, award-winning French Fries, market-fresh sides and perfectly mixed martinis.

    8225 Beverly Boulevard, Los Angeles, CA 90048

    A driving force in the Los Angeles culinary scene, Suzanne Tracht has built JAR into one of the most beloved and successful restaurants in Los Angeles. Drawing inspiration from classic American comfort cuisine, JAR is a pilgrimage for passionate eaters and wine lovers from across the country. Opening in 2001 with the help of her longtime Chef de Cuisine Preech Narkthong, Tracht's modern American chophouse continues to receive acclaim for its atmospheric setting and exceptional steaks, braises, and seasonal sides—including her sumptuous signature pot roast, which along with her char siu pork has been cited by culinary heavyweights on the Food Network’s popular series The Best Thing I Ever Ate as worthy of the show’s title.

    Dinner Policy

    All tickets are non-refundable.  We can adjust your menu for dietary needs up to 72 hours prior without any additional cost.  Wines can change without notice, failure or corked wine at the dinner does not result in any type of credit or refund.  We open one bottle minimum per paying guest, and can reduce the total number of bottles being opened so that the dinner does not have to cancel should ticket sales not reach the minimum.  Fewer bottles  / larger pours - you will get the same quantity of wine and we always open the best wines for the quality of the event.  Cancellation due to illness is not allowed, you may however take food to go - or assign your seat to someone else without fee.  The perishable nature of our product requires no cancellation, no credit, no refunds for any reason.



    I discovered the wine industry while working with Chef’s Thomas Keller and Joachim Splichal in the top dining rooms of Los Angeles. My passion redirected my career from restaurants/hotels to vineyards and wine-education. Now with over 25-years of experience hosting events; leading trips around the wine world; I published a wine book; produced my own wine called Beekeeper Cellars and sat for the difficult Master of Wine Exam! Today, I am considered one of the region's best wine educators and work for my 20,000 followers (follow me), visiting vineyards and wine regions and produce over 100 wine classes and events a year for my businesses and my team. 

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