ALL PHOTOS BY SAMIRA BOUAOU/EPOCH TIMES
D1 Jan. 29–Feb. 4, 2016
Winter Salads on
D11
www.EpochTaste.com
(Clockwise from top) Wild boar shank, mackerel with lemon purée, fried calamari with saffron aioli, crostino with “peperonata” and anchovy, roasted vegetables, and farfalle with chanterelles and leeks.
A Temple to Wine Wine Disciples is a game changer for wine worshippers
B
y all accounts, every wine lover should hightail it over to Wine Disciples—your palate will be delighted, your stomach will thank you, and your wallet will heave a sigh of relief. When it opened six months ago, Wine Disciples changed the landscape for oenophiles and foodies alike. The idea of a restaurant, Wine Disciples Enoteca, with an adjoining shop, Wine Disciples Shop, is simple enough. But Wine Disciples has the rare synergy of thoughtful, sophisticated food with lesser-known, interesting wines—including a large selection of organic wines. The standout feature, however, comes from owner Michael Coll’s past experience as a restaurant wine director. He was routinely
approached by diners in restaurants asking where they could buy the fabulous wine they had just tasted. But it wasn’t as simple as sending them down to the local wine shop. Often they were wines that couldn’t be found in wine stores. One of the biggest insider secrets in town—a secret that Edinburgh-born Coll is happy to let out of the bag—is that while the Enoteca has an extensive wine list of its own, you can drop by the Wine Disciples Shop, buy some fantastic wine, and then bring it over to the Enoteca to savor, along with some great food if you fancy.
See Temple on D2 Fennel panna cotta with sesame and saba.