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Wine Bar

NEWS
August 19, 2007 | By Craig LaBan, Inquirer Restaurant Critic
As youngsters working behind the scenes at the Dilworthtown Inn, Anthony Mastroianni and Stephen Delaney often talked of the dream restaurant they might someday open together. A wine bar, perhaps, with a dedication to good food. Something on their home turf of the far-western suburbs. It took more than a decade to come to fruition, not to mention a few jobs in between and a cross-country move for the chef, but their planned collaboration has finally become a reality at Cosimo in Malvern.
NEWS
May 25, 2007 | By Robert Moran INQUIRER STAFF WRITER
What seemed worse for the young woman was not her alleged drugging and rape by Jeffrey Marsalis, but her decision to get an abortion after becoming pregnant as a result of the alleged assault. The woman, then a 26-year-old pharmaceutical rep living in Bethlehem, Pa., wanted to be a good Catholic, and nearly every time the abortion was mentioned, she welled-up in tears on the stand yesterday. "I was embarrassed and ashamed," she said as she sat in a wheelchair with her left leg propped up from a recent surgery.
FOOD
October 19, 2006 | By Karen Heller INQUIRER STAFF WRITER
Michael McCaulley is a successful Philadelphia sommelier, which means he makes more than $70,000 annually working three jobs and almost 70 hours a week under conditions that, at times, would seem risible anywhere else in the nation. "From a restaurant standpoint, it's archaic how we buy wine," McCaulley says of operating in a state where the sole seller is the beloved Pennsylvania Liquor Control Board. He's beverage director at Tria, the popular Rittenhouse Square wine bar; sommelier at Northern Italian steak restaurant Davio's; and co-owner of Tria Fermentation School, which opened this week and offers classes and wine tastings.
NEWS
July 7, 2005
Look to Del. to learn how to fix State Stores I read with great interest your article on the "improvements" in the Pennsylvania Liquor Control Board in recent years ("Toasting the bottom line: State Stores, now offering better wines, more hours and more sites, took in nearly $1.5 billion in the last year," June 30.) I agree that the recent changes have made some aspects of wine purchasing in Pennsylvania a little more digestible than in years past. However, overall the changes are far inferior to the quality, pricing and service that I receive from stores in Delaware.
NEWS
February 15, 2004 | By Catherine Quillman INQUIRER SUBURBAN STAFF
If you don't believe there is a new and improved West Chester, just visit Teca, short for Paninoteca, an authentic Italian caf? and panini bar that opened last month. A clue to how the menu works here is revealed in the restaurant's name. Teca is a combination paninoteca (for Italian-style sandwiches), enoteca (a wine bar) and discoteca (where the stylish night people gather to hear pop music in the late hours). Located on the shop-lined Gay Street, the place seems no bigger than a shoe box. But even that is true to its Italian roots.
FOOD
February 16, 2000 | by Lynn Hoffman, For the Daily News
Want to learn about wine really quickly? Everybody will tell you that the learning is in the tasting: If you want to know about wine, you have to taste it. The deeper secret is that if you want to learn quickly, you have to taste pairs, trios or whole groups of wines together. (In the wine world, a group of wines tasted together is called a "flight. ") When you taste wines side by side, you notice the differences between them, the small features that separate one from another. Your wine savvy goes up enormously any time you do comparison tasting, but you'll make the best progress if the wines are closely related to each other.
NEWS
October 5, 1999 | By Susan Weidener, INQUIRER SUBURBAN STAFF
When it comes to restaurant fare downtown, two of the most obvious categories are missing - hot dogs and Italian food. At least that's how two restaurateurs see it. They plan to remedy the problem. "I mean, West Chester is a great place, but where do you find a hot dog or some wings? Or a taco?" said Bill Moscharis, who is scheduled to open his American Grill tomorrow. A block from West Chester University, the casual dining spot on South High Street, formerly Casa Maya, a Mexican restaurant, is two doors down from Moscharis' other place, Amore's Pizza.
NEWS
November 11, 1998 | by Beth D'Addono, For the Daily News
When I hear the term "wine bar," I think about the fern and chablis bars of the 1970s. Bringing the term up to date, a picture of the bar at Philadelphia's Ristorante Panorama, with its special dispensing system and hundreds of wines available by the glass, flashes in my head. Enoteca is neither of those. Enoteca American Bistro, at 2 Kresson Road in Cherry Hill, does have a Cruvinet single bottle pouring system. And wine is served. But the emphasis on this wine bar is on the bar. As I walked in, I asked for the restaurant, and the bartender said, "You're looking at it. " Attached to a liquor store next door, Enoteca is dominated by a large, horseshoe-shaped bar, complete with cigarette and cigar smoking and a television tuned to sports - not that there's anything wrong with that.
FOOD
June 2, 1996 | By Elaine Tait, INQUIRER RESTAURANT CRITIC
It happens to almost everyone. You look up from an interesting project or conversation only to discover that time has flown and most restaurants have stopped serving lunch for the day. Ah, but with Restaurant Taquet near at hand, there's no need to miss the meal. Because hours at the Wayne restaurant's wine bar run nonstop from opening to closing, diners here have a chance to enjoy Taquet's extraordinary food all afternoon. That's good news for late lunchers as well as for those who'd like dinner before an early-evening appointment.
BUSINESS
November 30, 1990 | By Leslie Scism, Daily News Staff Writer
In embarking on various business ventures over the years made possible by his family's successful Italian restaurant, Luca Sena often lay awake at night worrying whether his business moves were smart ones. But on the eve of the recent unveiling of the family's newest venture, he had no misgivings as he lay in a four-poster bed in an altogether elegantly appointed room. No, he was calm as he gazed, alternately, at flames from a gas-lit fireplace below a marble mantelpiece and the lights of the Benjamin Franklin Bridge outside tall, arched windows.
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