Last Meal: Quaintrelle's wine expert Greg Cantu

We wanted to know: If he had one meal left to eat, what would it be?

• "My final dinner would have to be a dine-around town," he told Axios.

🦌 Starter: Cantu's culinary palate is just as expansive as his taste for rare grapes. A venison tartare from Swiss restaurant Alpenrausch was the best he'd had "in recent memory."

• To complement, he'd go back in time for a sliced radish salad with Styrian pumpkin seed oil, microgreens and flaky, finishing salt from Gruner.

🥩 Entree: Next up, Cantu would head to Portland institution Clyde's Prime Rib for "a perfectly cooked hunk of medium rare prime rib with horseradish."

🍓 Dessert: Baker Dana Carey's Viennese baked goods — like one of her strawberry-rhubarb confections or chocolate croissants — would help Cantu end the night on a sweet note.