Brett Heir
Nico Osteria | Chicago | April 2018
FEATURED PAIRINGS
Vitello Tonnato: Olive oil-Poached Tuna, Vitello Aïoli, Muscatel Vinegar, Endive, Celery Leaf, Chives, Parsley, and Croutons paired with White Blend, Cave Mont Blanc de Morgex et La Salle, Velle d’Aosta, Italy, 2016
Grilled Fish Collar, Red Onion Agrodolce, Colatura, Chives, and Charred Lemon paired with 2015 Variety, Rosso Viola, Vigneto Saetti, Lambrusco Salamino di Santa Croce DOC, Emilia-Romagna, Italy, 2015
Grilled Swordfish Picata, Saffron, Braised Romaine, Turnip, and Gooseberries paired with Garganega, Menti Giovanni, Monte del Cuca, Gamnellara Classico, Veneto, Italy, 2015
Lobster Spaghetti: Spaghetti alla Chitarra, Guanciale, Lobster Miso, and Spring Onion paired with Red Blend, Benedic, Monastero Suore Cistercensi, Vino de Tavola, Latium, Italy, 2015
Photography by Caroline Hatchett
