EnglishWhat can be said about Sirio Maccioni’s famous restaurant that it has not been said yet? We could say that all US Presidents have been here at least once, or that this is Andrea Bocelli’s favorite restaurant when he’s in New York.
I just want to say that the place is fantastic. It is exactly how you expect one of the most famous restaurant in America to be. Rich, opulent, packed of VIPs, extremely well studied for welcoming every night between 150 and 200 customers that want to be pampered by the Maccioni’s family. And they will. Sirio, not exactly a young boy, is still there in front of the reception desk, the first thing you see when you walk through the revolving door that takes you from the new and modern Bloomberg’s building courtyard to the restaurant.
Sirio insists that most of his customers are regulars, people that come once or twice a week and that want to feel at home whilst being in one of the most luxurious restaurant of New York.
In the room you’ll find all Maccioni’s family, with Marco and Mauro welcoming the people, giving instruction to the Maitre D’, discussing about a wine to serve with the new young and amazingly good Wine Director: Maria Antonietta Caraccio, more known in Italy as the daughter of Agata and Romeo, owners of one of the best restaurants in Rome (and recently winner of Best Sommelier award by Italian Sommelier Association).
Last night the restaurant was packed, as usual. I was in the room serving our wines, talking with people about Maremma, and after some hours of work, finally eating our delicious Maremma menu, prepared by Andrea Menichetti of the 2 Michelin’s Stars restaurant “da Caino“, accompanied by my wines and Salustri’s wines. At my table were other guests that made that night even more enjoyable, and profitable…: Luca d’Attoma, my enolgist (and Le Macchiole’s), Micheal Belardo and Natalie Katic from Empson, Leonard Carlucci from Southern Wine & Spirit, Marco Pasanella from Pasanella and Son.
Everything was special, but it is when Mauro Maccioni passed me the huge book that is Le Cirque’s wine list (online version not updated with Maremma), and pointed out a new category that has been permanently included: Tuscany’s Maremma, that I understood that that was going to be a memorable nigt.
Beside the fact that my wines, among others, were there, this “little thing” made my day. It meant to me that our efforts of coming here to New York for the biggest promotion that Maremma has ever made (entirely privately organized, believe it or not), are paying back. This is our goal, these two words, Tuscany’s Maremma, have to appear more and more on US restaurants wine lists, and our wines have to be presented there with their identities, rather than being classified as “other wines of Tuscany…“.
I liked that, a lot.
Day 3. Osteria del Circo
≡ Category: Promozione, What's America?, Vino | ≅
Cioè, vai a NY e neanche dai una voce, si fa così con gli amici? Poi perché scrivi in inglese? Qualche breve paginetta di diario gastronomico a Gotham - quando ti viene - non la possiamo mettere su kela? In italiano, però
≡ massimo.b on Novembre 7, 2007 21:20Ma che dici Massimo, ma se ho rotto le scatole a tutti con questi eventi, tanto che quando la gente mi vede dice “no, la Maremma a New York ancora no, ti supplico”.
≡ Gianpaolo Paglia on Novembre 8, 2007 16:00Siccome abbiamo avuto qualche linketto da NY Times, Zagat, etc, sto provando ad interessare qualche yankee. Sfortuna ha voluto che i bloggers di new york che conosco non fossero qui ’sta settimana, e quindi lo sporco lavoro dell’inglese mi tocca a me.
Se vuoi saccheggiare un po di roba e portarla di la’ su kela fai pure, e mica mi dirai che il mio inglese non si traduce facilmente, no?