6/11/2023 0 Comments Aria wine bar![]() ![]() It represents the essence of Indian food, as well as the essence of her relationship with her husband, Chef Hemant Mathur. Saar, which translates to “the essence of something, ” has a double meaning for Pastry Chef Surbhi Sahni. He wants the wine bar to be just as down to earth an antidote to a demanding day, it exudes precision and sophistication. Sohm - once designated the “Best World Sommelier” by the Worldwide Sommelier Association - maintains humility despite his accomplishments. Aerial photographs of wine growing regions flank the eight-person table, allowing the sommelier to incorporate a visual element and story of provenance to the tasting. To learn more about the varied wine offerings, visitors can reserve the tasting room. Sohm is the brand ambassador for Zalto, an Austrian-based glassware manufacturer. The curves of miniature Panton S-chairs, each a different color, mirror the charred wood molds of the delicately hand-blown Zalto glasses in which each wine is served. ” A stack of Interior Design magazines becomes a design object itself as a cube of rainbow spines. Having grown up in Austria, Sohm points out, “I like things very very clean, very European. ” Ample shelves extend to the double height ceiling, featuring artifacts meaningful to Sohm. Sohm and his co-owners deliberated considerably in choosing the art in their “living room. Evoking this sensation, the architectural firm Bentel & Bentel incorporated clean lines and bold color in designing the interior. The wine bar endeavors to be unpretentious, relaxing and fun. Sohm chose these arrangements intentionally. The thick oak “sommelier table” incorporated into the bar seats guests on both sides, ensuring that no one is excluded from conversation. If not in the lounge area, there are tall square tables for seating. Sohm emphasizes the flexibility of the experience. Shareables include a whole baked cauliflower and a plate of Murray’s cheese with a Maison Kayser baguette. Guests can order bites to complement a glass of wine, like a grilled foie gras “lollipop” or a warm skewer of baby beets. Eric Ripert, Le Bernardin’s acclaimed chef, oversees the food menu so, whether wine accompanies lunch, dinner, or a snack, it promises to impress. ![]() Sohm has noticed guests who arrived separately conversing across tables - sometimes even discussing their choice in wine. But upon entering, an open arrangement of sofas beckons patrons to sit down. To be clear, it shares the elegance and attention to quality of its neighbors. At the wine bar, however, he and Le Bernardin’s co-owners, Maguy Le Coze and Eric Ripert, have created a setting distinct from the formal restaurants in Manhattan, in its simplicity and lack of pretense. ”Sohm continues his role as wine director at Le Bernardin, the four-star restaurant located across the 6½ Avenue pedestrian plaza. To me, it’s always important that you be in a place where you feel comfortable. “The idea is basically that when you walk in here, you walk into my living room. ![]() But spoken by Aldo Sohm, seated at a table in his eponymous wine bar, they seem incongruous. ![]() ” In midtown Manhattan, these words resonate. Aldo Sohm Wine Bar, which opened in the late summer of 2014, pairs ease with elegance as a welcome addition to 51st Street. ![]()
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