Here, the wine comes first. Diners select their bottle or glass from a list of 50 options divided into nine categories like white-light, red-medium, and red-full, before they see the dinner menu.
I checked multiple news stories, to make sure one website didn’t get it wrong. Sure enough, all the pre-opening publicity describes it that way.
Nevertheless, this is not what the restaurant does. When you sit down in the quiet subterranean dining room, the staff distributes both the food and wine menu. You are not told to choose the wine first, and food afterward.
Vestiges of the original concept remain. On the wine list, the reds and whites are sub-divided into light, medium, and full, with descriptive headings like “dry, powerful, flavorful, and intense,” and followed by a list of “suggested pairings.” Hence, you are invited to think about foods that pair with a particular class of wines, rather than the opposite. This isn’t entirely practical, as the list of dishes in the printed menu doesn’t quite agree with the separately printed food menu. Here lies the path to confusion.
There are fifty bottles on the list, and all are available by glass—even the $2,000 Masseto or the $600 Sassicaia. The staff use the Coravin liberally (that’s the device that can pour from wine bottles without uncorking them), even on inexpensive names that wouldn’t seem to call for it. There’s plenty at the lower end, for those who prefer it: a 2011 Sangiovese (left) was $40.
A serious chef is in charge: Davide Scabin of Combal.Zero, a Michelin two-star restaurant in Torino, Italy. He is not moving here permanently, and the publicity does not suggest how often the menu will change—if ever. For now, the the staff left behind is executing his concept with skill and precision.