Montreal native Tony Bianco teamed up with executive chef Enzo Addario to create Hot Tomatoe, a traditional Italian bistro boasting a menu that brims with house-made, cooked-to-order pastas, flavorful meat dishes, and full- and light-bodied Italian wines. Their regional cuisine typically integrates up to seven essential ingredients—oil, garlic, basil, tomatoes, pasta, and olives—from which Snow White’s seven dwarves drew their names. In addition, the staff goes shopping for fresh ingredients three to four days a week to supplement both seasonal compositions and year-round dishes, which include veal parmigiana, filet mignon, and penne norma.
Equipped with in-depth product knowledge and bottles from all over the world, the consultants of PRP Wine International waltz into homes ready to answer nearly any question a novice oenophile may have. As they pour samples for small groups, they explain everything from the intricacies of flavor profiles and the correct pronunciation of “pinot noir” to the most dramatic way to throw a glass of red at a mortal enemy. After tastings, guests can select any of the wine varietals sampled, all of which are chosen by PRP consultants after thorough scrutiny.
Though the staff at The Brass Tap take beer very seriously, they've nevertheless turned drinking it into a game. Customers get a single point for each of the pub's 300 craft beers that they try. At certain milestones, they'll receive gift cards or a t-shirt with a new title, all the way from rookie to beer guru?and, if they conquer the challenge three times, they can win the coveted Repeat Offender 900 shirt.
Thankfully, the bar makes it easy to sort through its 300 beers. The menu is divided up into different beer types, which go deeper than the basic delineation of ale vs. lager vs. water that's been dyed amber. Guests can peruse listings of bottled barleywines and porters, or have a resident beer aficionado fill their mug with an imported brew on draft. Beer even permeates the food: the chipotle mustard on the house-baked pretzels is made with pale ale, just as the cheese dip is made with Samuel Adams. All of the burgers, sandwiches, and pretzel pizzas also have recommended drink pairings.
As for entertainment, each Brass Tap books a variety of local bands throughout the week. Trivia and happy hours find regular spots on the schedule, and some locations have outdoor patios and cigars for purchase.
Over his past 27 years in the culinary trade, The Wine Dive’s Chef Curtis has stayed true to his personal motto: “Never trust a skinny chef.” You can trust that he knows what he’s talking about, having manned the grills at a five-diamond resort and earned numerous awards for his efforts in more than 20 culinary competitions that span the globe. Chef Curtis brings his experience and insatiable appetite for world-inspired cuisine to The Wine Dive, where he crafts a menu of American-style tapas, artisan cheeses, and flatbreads to pair with more than 60 wines available by the glass. His ever-changing vision results in a procession of small plates that draw on a roster of rotating ingredients such as Angus beef, roasted duck, and black truffles. Not to be outdone by their kitchen counterparts, bartenders dispense two-ounce samples of wine from their glass-cased Enomatic machine, allowing guests a taste before they order a full glass. In the intimate dining room, wine-glass chandeliers cast light on exposed-brick walls and paintings while musicians take the stage on Friday nights to croon songs of lament to their empty plates of brie.
More than 30 years ago, Maurice Amiel moved from Paris to New York, where he first opened The French Wine Merchant. A second East Coast shop followed, but when his success led to retirement in Palm Beach, he got restless. So, Maurice opened up another shop, just to "make sure I have good wines for myself and others," he told the Palm Beach Post.
At his this shop, Maurice offers high-quality wines from obscure, overlooked producers in France, Italy, and around the world. Rather than procuring wine from importers, distributors, or the struggling car salesmen forced to burrow into local vineyards, Maurice relies on his network of relationships with vintners and artisan producers themselves. That rapport gives him the ability to corral products at discounted prices. That benefits customers by delivering more diversity and better prices when they stop in for frequent tastings or to purchase wine by the bottle or case.
The owners of Bobbi Sue BBQ are proud to hail from the South. To pay homage to the heritage of Southern food—with its focus on wholesome ingredients and slow cooking—they draw on family recipes to smoke beef brisket and ribs, brine pork shoulder for an entire day, and deep-fry hand-battered chicken. After their dinner guests chow down on classic barbecue dishes and a veritable who's who of starters and sides, ranging from chili and fried pickles to collards and fried green tomatoes, they can complete meals with red velvet cake or deep-fried Oreos.