Acclaimed Chef Michael White redefines the seascape of high-end Italian coastal cuisine with his fresh interpretation of the regional dishes, which are heavily influenced by ingredients drawn from the four bodies of water surrounding “the boot.”
Feudi di San Gregorio NV Dubl Brut (Campania)
Benanti 2007 Pietramarina Bianco Superiore (Etna)
Ar.Pe.Pe. 1999 Grumello Buon Consiglio Riserva (Valtellina Superiore)
In the wine cellar of this Michelin two-starred restaurant, curated by Wine Director Francesco Grosso, the majority of the bottles are from Italy, with a solid selection from France.
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