American’s 100 Best Wine Restaurants of 2019
By: Wine Enthusiast | Photo Credit: Matty Tae
The Italian-focused eatery offers the largest wine list in Maryland to match hand-cut steaks, fresh pastas, housemade charcuterie and other clean, classic dishes from Executive Chef/Partner Julian Marucci. Sommelier John Kelley hunts out an assortment of wines from Italy’s north to south and other classic wine-producing countries like France, Germany, Spain and the U.S.
From The Sommelier: “Guests have been continuing to grow in knowledge and the number of conversations I’m having with guests about places like Sicily has grown exponentially in the last, let’s say, three years. The wine press, retailers, and Sommeliers have all gotten really focused on telling narratives of both places and producers so we are in a time where guests are coming in and asking what side of Etna particular producers are based on, or what the soil composition is. Etna is the new Barolo, it seems.” —John Kelley, Tagliata
Dish We Loved: Squid ink campanelle with blue crab, sea urchin cream sauce, chili, basil, and breadcrumbs
The Italian-focused eatery offers the largest wine list in Maryland to match hand-cut steaks, fresh pastas, housemade charcuterie and other clean, classic dishes from Executive Chef/Partner Julian Marucci. Sommelier John Kelley hunts out an assortment of wines from Italy’s north to south and other classic wine-producing countries like France, Germany, Spain and the U.S.
From The Sommelier: “Guests have been continuing to grow in knowledge and the number of conversations I’m having with guests about places like Sicily has grown exponentially in the last, let’s say, three years. The wine press, retailers, and Sommeliers have all gotten really focused on telling narratives of both places and producers so we are in a time where guests are coming in and asking what side of Etna particular producers are based on, or what the soil composition is. Etna is the new Barolo, it seems.” —John Kelley, Tagliata
Dish We Loved: Squid ink campanelle with blue crab, sea urchin cream sauce, chili, basil, and breadcrumbs