Levi Dalton continues his series of interviews with John Slover, of New York's Ciano restaurant. Ciano is home to Chef Shea Gallante who won wide acclaim during his stint at Cru, New York's famous and sadly now shuttered wine-centric mecca.
In addition to the remarkable list that Cru had, Shea's cooking was a huge draw that always kept people returning. In his current incarnation, Shea has developed an Italian menu that stresses a farm to table ethos, artfully bending classic Italian fare with artisan accents.
John stocks a tight list, ripe with gems and rich with affordable wines. The bottle, the half bottle and the glass not only work well with the menu, but offer patrons new experiences and options. Listen in as Levi teases out some of the details involved in stocking a list that is accessible to a broad audience while respiting the demands of the most knowledgable and demanding clients.
45 East 22nd Street
New York, NY 10010
One feature of the Ciano list that distinguishes it from other lists in New York is the mature 'little wines" that John peppers the list with, allowing people access to affordable wines that offer the benefits that come from clearing wines.
Old and White
John talks about aged whites, how they differ from younger wines, and how they pair with food.
Photo courtesy Ryan Opaz via Flickr/CC
The half a bottle list
A great discovery on Ciano's's list is this gem from northern Italy. One of the real things that sets Ciano apart from almost any other restaurant, the half a bottle list!
Listen in as John recounts his career path that brought him to where here is today. His story may surprise you, as will some of the folks who have inspired him.
Want to Learn More?
Check out Levi Dalton's Interview with Raj Vaidya