Plates Worth Pairing

What Chefs and Bar Managers Recommend this Season

Aguachile + Prickly Pear Margarita at 1912 Ocean Bar & Rooftop. Photos by Cole LoCurto.

There's no better time than now to embrace the art of grazing. These next few months should be filled with meals meant for sharing, savoring and lingering over with the people who matter most. The beauty of this approach is in the exploration, the way it opens up conversation and discovery as dishes make their way around the table.

This season, we asked local chefs and bartenders to share something special, their favorite small plates paired with the perfect beverage. Think of it as an insider's guide, the kind of pairing recommendations you might typically experience at a ticketed wine dinner or special tasting event. Instead, you can walk into any of these restaurants already knowing what the experts suggest — a gift of culinary wisdom just in time for your holiday gatherings.

Each of these restaurants offers more than just a meal. They're places where the expertise of chefs and bartenders transforms ingredients into experiences worth sharing. As you plan your gatherings in the months ahead, consider these pairings your starting point. Whether you follow these recommendations exactly or let them inspire your own explorations, the real gift is in the grazing itself, the conversations that unfold, the flavors that surprise and the moments that linger long after the last plate is cleared.

Scallop Crudo + Sauvignon Blanc/Vermentino

If you haven't explored the restaurant scene in Springfield lately, a visit to Othello is all the excuse you need. With lots of Mediterranean specialties on the menu that are perfect for sharing, making a choice could prove difficult. Chef Sebastian Velez chimes in, telling us the scallop crudo is his favorite. Knowing that the flavors in this dish are delicate, wine buyer Vanessa Ewais recommends the Sauvignon Blanc/Vermentino blend from Zaer, a natural wine from Morocco that's light and crisp, reminiscent of the very popular French Sancerre Sauvignon Blanc.

Kimchi Pork Belly Fries + New England IPA

Head over to the banks of Goodby's Creek (yes, you can arrive by boat and bring your dog), to find Wicked Barley’s house brewed beers, ciders and meads along with a full gastropub style menu. While executive chef Brad Sueflohn had several suggestions, it was his kimchi pork belly fries as the dish to share. While there are lots of brews on tap, head brewer Mason Leasure recommends their Promised One New England IPA, commenting that its notes of ripe tropical fruit would be the perfect complement. If you prefer something non-alcoholic, the mocktail margarita pairs equally well.

Aguachile + Prickly Pear Margarita

Although its beachfront setting and glorious ocean view distinguishes 1912 Ocean Bar & Rooftop, their globally inspired menu with plenty of shareables also sets this restaurant apart. Assistant sous chef Eldie Sulit tells us that his favorite is the aguachile, a Mexican dish (similar to ceviche) that features Oishii shrimp, Spanish octopus and Saku tuna, all "cooked" in a citrus marinade. Sticking with this Mexican theme, food and beverage operations manager Gloria Wombolt suggests their prickly pear margarita, made with Earl Giles Prickly Pear Elixir rimmed with pepperberry sea salt as the perfect companion.

Angus Beef Sliders + Kingston Negroni

While not visible from the street, you'll find The Restaurant in Riverside inside and towards the back of Riverside Liquors. Considering the number of seasonal tapas and small plates available, chef de cuisine Chris Labarge singles out their sliders (three Angus beef sliders topped with pimento cheese and bacon jam) for sharing. While you could select any wine from the store's sizable offerings, bar manager Dan Van Gundy recommends the Kingston negroni from the bar, made with Jamaican Pot Still Rum. For something non-alcoholic, try The Refreshing Shaman, made with The Pathfinder, a non-alcoholic spirit distilled from hemp.

Hamachi Crudo + Snow Angel Sake

It was difficult for chef Adi Wiriwan to select just one dish from Izakaya Ko's broad selection of Japanese favorites. Narrowing his choice to the hamachi crudo, this Japanese-Italian fusion dish features fresh, thinly sliced yellowtail served with serrano, yuzu kosho and ama ponzu. According to bartender Leida Victoria, the Snow Angel, a delicate, silky, unfiltered nigori sake named after the soft powder of Hokkaido snow, pairs up nicely. Along with many other enticing Japanese inspired dishes, coupled with an intriguing selection of sakes, there's plenty more to enjoy.