Liz Martinez is used to complicated wine pairings. In Chicago, she worked on the wine list at Topolobampo, Rick Bayless’s fine-dining Mexican spot, and wove Greek wines with Mediterranean food at Jimmy Bannos Jr.’s The Purple Pig.
“I’ve been working with a lot of esoteric wines,” says the James Beard Award-nominated sommelier.
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However, now Martinez is 287 miles east in Detroit—and making a 180-degree turn in terms of cuisine category, treading on restaurant territory familiar to most and slightly foreign for her.