Wine Spectator magazine digs the Spokane Club restaurant Burgundy’s, giving it an award of excellence.
Featured in Wine Spectator's 30th annual List issue, Burgundy's was feted for its fresh, regional cuisine and robust selection of Washington, Oregon and California wines.
“We’re thrilled with the recognition of a list we’ve been steadily building over many year’s time,” says Urs Moser, the restaurant's executive chef and director.
Moser, who has been with the Spokane Club since 2009, is a graduate of the Institute of Culinary Arts of Lucerne, Switzerland. He is the former executive Chef of the acclaimed Raven and the Peach in Fair Haven, NJ, and was a guest chef at the James Beard House in New York City.
Moser is playing a major role in the club’s redefining itself as a vibrant part of the Spokane dining and social scene, according to a club press release.