Genoa fine-dining restaurant receives wine award for second year

GENOA - Recognition in an internationally known wine magazine and Web site did good things for DW's Restaurant in Genoa.

It first won the Wine Spectator magazine restaurant award in 2004, and since then, food and wine sales have increased by 20 percent, the general manager said Friday.

So now that DW's won the award for 2005, Lance Akisada anticipates even more attention will be focused on the restaurant in David Walley's Resort, a hot springs getaway and spa.

Boasting 360 different wines, and 41 offered by the glass, DW's list includes wines from around the world. With such a selection, its serving staff must be educated about each bottle. Akisada said each staff member has completed a course on understanding wine conducted by Wine Spectator.

DW's Restaurant will be featured in the Aug. 31 issue of the magazine.

"This is the second year we've won this, and so people know that we have an expanded wine list, and for the people who enjoy wine, this brings them in."

To be selected for a restaurant award, anonymous testers patronize the restaurant through out the year. That means that servers must keep on their toes at all times, and the wine list must be maintained.

Known for its selection of Opus wines and prime rib dinners, DW's selections must be well chosen and of quality producers, and wine prices must show a thematic match to the menu, both in price and style.

Restaurants who receive the restaurant award are listed in Wine Spectator Annual Dining Guide, referred to by 2.25 million readers around the world. Restaurants also become part of Wine Spectator Online. In 2004, attracted more than 1 million visitors per month.

n Contact reporter Becky Bosshart at or 881-1212.

A winner



At David Walley's Resort in Genoa, 2001 Foothill Road

Dinner is served from 5-9 p.m. Tuesday to Saturday. Reservations are suggested; call 782-8155.

Prices: $19.95 to $40 for

market-priced seafood

Go to "Wine Spectator" at


Use the comment form below to begin a discussion about this content.

Sign in to comment