![]() Everything about the experience was amazing.ĭo you have a favourite regular restaurant? They offer a 6 course chef’s tasting menu with all Italian wines paired with each course, in an old brownstone with only 13 tables. Hands down the best service and some of the best food I’ve ever had. After reading all the accolades about Marc Vetri and the restaurant, we decided to try it for ourselves. My wife and I went to Vetri in Philadelphia for our anniversary a few years ago. Where is the most memorable restaurant meal you have had? The servers were all very knowledgeable with the wine selections. Many off the wall varietals – pecorino, vitovska, pigato – that you cannot find anywhere else. Il Pittore in Philadelphia is an Italian Restaurant with 100% of their wines on their list are Italian. ![]() Where have you dined (restaurant, wine bar) that you were mightily impressed with the wine list and service? The restaurant breaks the stereotypes of Mexican food and decor, as well as the best tequila selection I’ve ever seen. Xilantro is an upscale Mexican Restaurant and Tequila bar, not like any other Mexican restaurant that I’ve ever been to. I met a friend for drinks and a late night snack at Xilantro Restaurant in Wayne, Pennsylvania. Where have you dined recently (restaurant) that impressed you? I am the sommelier and front of the house manager at Nectar Restaurant in Berwyn, Pennsylvania (a suburb of Philadelphia) Where do you currently practice your sommelier skills (restaurant, hotel, consulting etc)? ![]() And we dissect their taste buds and dopamine receptors as they relent to the Wandering Palate narcosynthesis and confess to their personal vinous pleasures and closely-held secrets – this is The Sommelier’s Palate.Ĭertified Sommelier, Certified Specialist of Wine We take a cross section of the sommelier’s stomach and intestines to reveal what and where they eat. This column explores the gustatory and olfactory manifestations of sommeliers all over this planet. Some have hung up their waiters-friend and metamorphosed to the wine trade as brand ambassadors, distributors or consultants, but once a sommelier, always a sommelier. And our new-age sommelier is no longer confined to fine dining and can be found in casual eateries, wine bars, gastro-pubs, winery restaurants, wine stores and you’ll even bump into an air-sommelier at 30,000ft these days. They are now the gateway to wine discovery equipped with clairvoyance in food and wine trends, inspiring thirst around the world.įeared by winemakers, loathed by wine distributors as the arbiters’ of wine lists, the restaurant patron should embrace their knowledge, skills and talent as they are hopelessly and passionately obsessed with wine and will take you on journey of gastronomic enlightenment. Scott Zoccolillo, Sommelier and front of house manager at Nectar RestaurantĪ reasonably accurate job description although perhaps a little parched as our new-age sommelier has evolved to a higher learning with a wine Jedi cognizance and a seventh sense that can psychoanalyse a diner, marry the person, the dish and the wine in seconds. ![]()
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