Had a remarkable meal at Spiaggia in Chicago. Henry Bishop is a great sommelier and runs a world-class program there. I’m still trying to figure out the name of the Swiss Fendant that was so delicious that he was pouring by the glass. Chef Tony Mantuano explores intense food and flavor without losing his deft touch.
Henry, it turns out, is as avid a fan of musica obscurant as yours truly. He and I waxed over our respective Eno collections more than over the gorgeous Italian reds he had to offer.