While working in his way through law school in restaurants, the dean of Robert Bohr's program took notice of his passion for working with wine and the service industry and advised him to quit school and pursue what he really loved. Fast-forward some years later and a few stints as a sommelier at some of New York City's finest restaurants, and Mr. Bohr now runs his own restaurant—Charlie Bird—in SoHo and is one of the most well-respected figures in the wine world. We tagged along for a night out with Mr. Bohr and some of his buddies to see what a group of sommeliers eat and drink on a night out. The first stop was NoMad in the Flatiron for some decadent food to match an impressive wine list. For the occasion, Thomas Pastuzak, wine director at NoMad and good friend of Robert, broke out what Mr. Bohr refers to as the "Unicorn Wine." We then head to Brooklyn to meet up with Daniel Kessler at his restaurant Bergen Hill for crudo, cocktails, and white wine. Daniel joins as the guys head a