the wine geek's equivalent to a political debate (notwithstanding a little BS) in a quest for the single greatest expression of a particular wine. Vino da Tavola, Venissa, 20 500ml 321 Veneto Reds of Quintarelli & Dal Forno Featured Producers We proudly offer a library of these world class wines from our cellar, many of which only a handful of bottles still exist. On the wave of their uncle Mario's overnight success with Sassicaia, nephews Piero and Lodovico Antinori adopted their own unique style with the release of Tignanello, Solaia, and Ornellaia. The wines were enthusiastically received by critics and ultimately led to a wine quality renaissance in Tuscany that has been on the rise ever since! The first bottle associated with the movement was Tenuta San Guido's 1968 "Sassicaia", vinified from Cabernet grapes on the Tuscan coast of Bolgheri. At a time when a majority of Tuscan wines were synonymous with thin, mediocre table wine, a few restless vintners set out to challenge the status quo. The term "Super Tuscan" was coined by American journalists who welcomed these fuller-bodied, more polished Tuscan reds to the market.
The dish is served ice cold (placed over a bowl of ice, in fact), and while it strikes me as a summer dish (no doubt it'll be off the menu soon), between the vibrant red of the shaved granita and vivid-green peas, one could view it as a Christmas-wreath presentation, if one were to squint hard enough and drink long enough.Val d'Arno di Sopra, Petrolo, "Galatrona", 20 269 "Reserve" Super Tuscans Featured Producers
English peas, mixed with tart, housemade yogurt and blackberry-sumac granita. One of Jacobson's oddest dishes is also one of my favorites. ("I didn't want it too Starbucks-ed out," Jacobson explained.) I assumed the recently added "pumpkin hummus" was a seasonal gimmick, but the spread, made from kabocha squash and drizzled with pumpkinseed oil, is delicious, accented sparingly with cinnamon and nutmeg. There are hummus spreads at different spice levels, including one fortified with lamb ragu and spicy harissa, and housemade labneh (Lebanese cream cheese) with crushed almonds, lightly grilled grapes and honey. You'll start with spreads, if only to get at that soft, warm, naan-like bread that's included. At Intro, Jacobson was serving, perhaps, 60 tasting menus per night Ema seats nearly 150 and offers an a la carte menu listing more than 30 dishes. If you dined at Intro during Jacobson's time there, you'll have just the barest inkling of what awaits you here. (Yeah, they're silk, but it's the thought that counts.) This is Lettuce's most resolutely summery interior since Summer House Santa Monica opened three years ago. Walnut-colored wood tables, linen napkins, plank-look flooring and woven-basket fixtures speak to natural materials suspended-ceiling hardware is repurposed as an industrial arbor, allowing green vines to snake overhead. Oversize windows, which slide open in good weather, coax in all available beams of sunlight, which bounce off the white-wood and white-brick walls. Lighting is generously, almost aggressively, bright.
Chef CJ Jacobson, who was the inaugural chef-in-residence at Lettuce Entertain You Enterprise's groundbreaking Intro restaurant, is a California boy with a forage-friendly bent, and the restaurant, built from the ground up with Jacobson in mind, reflects that.
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