‘If temps refuse to dip below the 90s, why should the wine!’ — my eyes lit up when the message from my friends at Zinc this week arrived in my inbox. Zinc wine dinners are always exceptional, not only because the food is some of the best you’ll have in the city, but also because of the service and ambience. Check out the inviting wine cellar, a well kept secret us Zinc fans know all too well.
On Wednesday, August 31st, nationally-acclaimed sommelier and restaurateur Grant Reynolds (Charlie Bird, Pasquale Jones) will select from Boudro’s reserve wine list – ALL rated 90 points and above – to complement a 4-course dinner from Executive Chef Robbie Nowlin. I visited Charlie Bird on my last trip to New York–the food was wonderful and the wine list was fantastic, so creative with wines that were obviously carefully chosen to compliment the menu.
The evening will be held in Zinc’s renown wine cellar – always set to a cool 55 degrees. 😉 Grant, who was named Wine & Spirits Magazine’s Best New Sommelier in 2013, is one of the youngest Advanced Sommeliers in the country! He’s also been recognized as one of Zagat’s “30 under 30” culinary innovators and contributes regularly to Eater and Vanity Fair, where he writes about wine and restaurant culture.
Beginning at 6:30 p.m.-
Hors d’oeuvres Reception:
brie “Grilled Cheese” with tomato jam and fennel pollen
torched ahi tuna “poke” with charred cumin and scallion salad
chick pea puree with brown butter and candied hazelnuts
Following the reception at 7:30 p.m., guests will sit for four incredible courses complete with wine pairings…
Seared Diver Sea Scallop with Parsnip Puree, Pearl Onions Two Ways, Pomegranate Reduction and Chive Nage
Grilled Chicory Salad with Candied Walnuts, Cabrales Blue Cheese, Applewood Smoked Bacon vinaigrette and fresh Basils
“Rack of Lamb” with Yukon Gold Potato Mousseline, Grilled Lobster Mushrooms, Glazed Baby Beets and Australian Black Truffle
Crème Fraiche Panna Cotta with Basil Compressed Strawberries, Hazelnut Nougat and Aged Balsamic
Seating is VERY limited. $125 per guest. RSVP today! You can call Zinc at 210-224-1313. Cheers!