New ideas

THE 15 FINER POINTS OF SERVING WINE

wait-open-inside

Let’s face it. The era of the sommelier –in America at least–is dead. More accurately, it’s over even before it ever began. In today’s American restaurant, every waiter must also be a sommelier. He must be as polished and comfortable about suggesting and serving Chardonnay as he is about suggesting and serving steak tartare. Ironically, […]