From Our Editors
White linen tablecloths and wooden wine racks complement Savore's hearty Northern Italian fare profiled by New York Magazine. More than 220 wines wait to be paired with Tuscan recipes, whose ingredients—including cockle clams, roasted lamb chops, and buffalo mozzarella—date back to the days of Michelangelo. New York Magazine highlights the wine bar in the backroom, a.k.a. Boutique del Vino, where dinner guests can get to know Italian wines by tasting notes, smelling bouquets, and listening to the warble of wineglass-rim choruses.