Restaurant News
January 2006
Beverage News
Splendido to do innovative wine and food match
Toronto – One of the city’s top fine dining restaurants is inviting patrons to bring their own wine to match with dishes on special theme menus.
Splendido starting allowing BYOW this month, and the last Sunday of each month is now dedicated to its From Your Cellar to Our Table program. Chef David Lee will cook tasting menus centered around a particular wine theme, such as varietal, region or vintages.
Scheduled so far are: Italy, Jan. 29; Spain, Feb. 26; Burgundy, March 26 and California Apr. 30.
Those who choose this menu will pay no corkage fee.
For those who don’t bring their own wine, the restaurant will offer its own pairings.
The special menus will be posted two weeks ahead of time, and customer can phone or email sommelier Carlo Catallo if they have questions about what wine to bring.
For the regular BYOW program on a nightly basis, the corkage fee is $40 a 375ml for 750ml bottles. For larger containers, the fee is $40 for each 750ml.
No more than one bottle per two guests is permitted, and Splendido asks that only premium wines be brought to the restaurant.
Chef Lee has cooked for wine enthusiast groups such as the Confrerie des Chevaliers du Tastevin and Bacchus Society of America, and he was recently in the kitchen for the Legends of the 20th Century Dinner.
