October 19, 2006 |
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.
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.
February 15, 2004 |
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.
February 16, 2000 |
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.
October 5, 1999 |
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.
November 11, 1998 |
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.
June 2, 1996 |
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.
November 30, 1990 |
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.
August 12, 1990 |
A limited but charming wine-based menu gives Tomasello Wine Cellar & Restaurant a distinctive niche in Cape May's summer restaurant scene. Now in its second season, this pleasant outdoor place celebrates the products of Tomasello Winery in nearby Hammonton. Indeed, part of the restaurant's appeal is a wine bar with free tastings of more than a dozen locally produced bottlings, from light whites to heavy dessert wines. The summer operation is more than just a clever sales gimmick, for this is a legitimate restaurant with delightful cuisine, although many of the expertly prepared sauces admittedly are made with Tomasello wines.
July 31, 1988 |
The very idea of a place where you can sample any of a few hundred wines for 80 cents a glass - well, that just might qualify as wine lover's heaven. If so, then heaven on Earth is the Enoteca Italica Permanente - something akin to an Italian national wine bar - grandly situated in a 16th-century fortress atop one of Siena's three hills. The concept is quite remarkable. Under one roof, hundreds of wines representing all the major winemaking regions of Italy are brought together and made available to the public for tasting, at reasonable prices.