More than a year after opening, this Italian spot is educating guests about new-to-them wines. “I know that if our team is behind a wine we can absolutely turn our guests on to something we love,” says Wine Director Carlin Karr. “We can still be a high volume restaurant in a large market and champion small, natural growers by the glass for more than just a week or two.”
From The Sommelier: “Outside of my world, I’m really inspired by the idea of restaurants like Niche Niche in New York that are so interactive with their local wine community. I could only imagine if we were able to feature another local Sommelier and have them take over the list for the night. How empowering and inclusive! I love it. It seems like such an amazing incubator for the community and a fun place to be. From the outside looking in, I’m in awe.” —Carlin Karr, Tavernetta
Dish We Loved: Tagliatelle with Maine lobster, Calabrian chile, preserved tomato and celery
