![]() “I have continued to see a shift toward a European way of eating, where we are more and more sharing small bites and lingering at the table over wine,“ Palmer explained. Executive chef Steve Pereyda prepares dishes such as spada alla Milanese (breaded swordfish with Calabrian chile), bistecca with tomato confit and organic chicken with Romano beans, along with varied pizzas, antipasti and pastas. While Palmer is best known for leaving an indelible mark on contemporary American cuisine, AperiBar is largely inspired by European-particularly Italian-dining. The simplicity of everything we’re doing here is sometimes the most difficult to achieve.” “Presenting Italian wines, most importantly Prosecco, and the sparkling wines of many regions is our goal. “AperiBar has been a desire and inspiration of mine for many years,” Palmer told Wine Spectator via email. It joins the other acclaimed restaurants in the Charlie Palmer Collective, including Wine Spectator Best of Award of Excellence–winning Charlie Palmer Steak locations in New York and Las Vegas, as well as Award of Excellence winner Willow by Charlie Palmer in Rhinebeck, N.Y. 31, 2022, issue-has added a new restaurant–cocktail bar to his collection: AperiBar, an aperitif-focused eatery at Times Square’s Luma Hotel. (Courtesy of AperiBar) Charlie Palmer Opens Italian-Style Aperitif and Wine Bar in New York CityĬelebrated chef Charlie Palmer-who is profiled in Wine Spectator’s Aug. Optimize the way you view your web browser.Designed for casual catch-ups with friends, AperiBar offers plates of salumi, cheese and other shareable snacks, along with larger dishes and plenty of sparkling wine.
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