1252 North Wells Street
312.988.7811 · salpicon.com
In a city with one of the country’s largest Hispanic populations, contemporary Mexican cuisine—especially in the hands of Chef Priscila Satkoff—is right at home. And for customers hungry to recreate her meals at their own homes, the Salpicón cookbook was just released in December 2008. Priscila works side-by-side with wine director/owner/husband Vince Satkoff, who has had his hands full with a dramatic remodeling poject that will be finished in the spring. Regulars, don’t worry. The festive atmosphere, including art by Alejandro Romero, remains; a modern façade and a new second floor with a diner-friendly wine cellar have been added. This is surely good news to Henry Bishop, Salpicón’s sommelier and a 20-year veteran of 4-star Spiaggia, who oversees the 21,000 bottle inventory. Ask him to pour a Turley 2003 Zin when you order the garlic-marinated grilled quail in ancho chile sauce.
Number of selections: 1,466
Bottles in inventory: 21,000
Number of wines by the glass: 30
Wine list highlights: Strong on California, Spain, Austria, Alsace, Tuscany and Piedmont. Good selection of Mexican wine, including Adobe Guadalupe and Vino de Piedra. Regional American wines as well. Verticals of Zind-Humbrecht, Angelo Gaja, Vega Sicilia, Sassicaia and Masseto; Chile’s Almaviva (1996-2003). Unico dating to 1970. Gems from Haut-Brion as well as Côte-Rôtie and Châteauneuf-du-Pape. Penfolds Grange back