A menu that starts with the wine selection

 Boudin noir one day, sticky ribs the next, and homemade gnocchi on the third. A menu of diverse geographic influences isn’t a problem when the dishes are prepared with as much expertise and love as they are at Clos. It’s the wines, however, that play the main role here. The selections are both natural and conventional, sourced from both large, established producers and smaller, lesser-known enthusiasts.