Our Award Winners

Written By: Marlene Osteen | Issue: November 2024

Ana-Paula Arean, Madison’s Restaurant

Wine Spectator, the bible of wine enthusiasts everywhere, recently announced its 2024 restaurant award winners, with honors going to four restaurants on the Plateau. Launched in 1981, the Restaurant Awards are the world’s only program focused solely on wine service. Recognition is assigned on three tiers: the Award of Excellence, the Best of Award of Excellence, and the Grand Award.

This year, four of our favorite local restaurants earned recognition across two tiers: the Award of Excellence and the Best of Award of Excellence.

Known for its breathtaking lakeside views, The Greystone Inn at Lake Toxaway has made a name for itself with an impressive wine selection, earning the Award of Excellence.

Their wine program offers a thoughtful array of global wines, carefully curated to complement their menu. As they shared on social media, “We offer our guests an extensive, curated selection of fine wines from around the world, and it is our honor to receive this designation

Best of Award of Excellence was given to a trio of restaurants in Highlands/Cashiers – the Dining Room at High Hampton, Madison’s Restaurant at Old Edwards, and Ristorante Paoletti. These properties take their efforts a step further – their lists must include 350 selections or more and represent a breadth of wine regions and styles. Indeed, receiving a Best of Award of Excellence is a testament to a restaurant’s commitment to a memorable wine list, and an indication that significant thought and resources are being devoted to wine.

The Dining Room at High Hampton

Arthur Paoletti, owner of his namesake restaurant, has been passionately collecting wine since the late 1980s, as is evident by the Best of Award he has received annually since 1987.

Today, Paoletti’s has an inventory of 7,000 bottles housed in two temperature-controlled cellars and a 1,000-bottle list with a strong focus on Italian producers.

Sommelier Kyle Tarczynski is passionate about offering wines that are both unique and educational for guests, stating, “Because Italy is such a complicated wine region, my goal is to put the best wine in your glass, whether it’s from a well-known producer or a small, lesser-known winery.”

For Paoletti’s, this award reflects their dedication to their Italian roots and the joy they take in sharing that love with diners.

The Greyston Inn

For nearly two decades, Madison’s Restaurant at Old Edwards Inn has presided over Main Street, cossetting guests with extraordinary food, exemplary service and a curated wine list that has since 2008 earned the Best of Award of Excellence.

Head Sommelier Ana-Paula Arean oversees a wine list with 1,300 selections, offering something for every taste and budget. With wines ranging from $65 to $9,000, there is a bottle to suit every palate and occasion. Arean’s love for wine runs deep.

Growing up, Spanish wines were a staple at her family’s table, and she’s made it her mission to give these wines, especially those from Rioja and Ribera del Duero, the recognition they deserve.

“Spanish wines have so much to offer,” she says, “and I want to make sure more people experience their richness and depth”. She’s equally enthusiastic about red Burgundy, noting that “there’s a perfect red Burgundy for every palate.” Achieving this award is like honoring everyone who has helped me on my wine journey,” she says, and it’s clear her passion shows in every pour.

Kyle Tarczynski,
Ristorante Paoletti

Three years ago, the landmark High Hampton Inn in Cashiers went through a stunning transformation when it partnered with the team at Tennessee’s Blackberry Farm. Today, the resort enjoys luxe sensibilities while remaining a charming mountain gem.

At the world-class The Dining Room at High Hampton, Beverage Manager Tyler Wesslund was rightfully thrilled to once again be recognized with the Best of Award of Excellence award, explaining that, “When you earn a Wine Spectator Award, it’s a trusted recommendation that guests can have confidence in; there’s a curated wine list and gracious hospitality. At High Hampton, we utilize our cellar to best accentuate the flavors from the kitchen, with guests being the ultimate recipients knowing there’s strength in the wine program and strength in the kitchen.”