This BYO dinner is built with one grape in mind: Nebbiolo. Not just Barolo, but the entire Nebbiolo family—Langhe Nebbiolo, Barbaresco, Alto Piemonte, and any serious, tannin-driven expression that rewards food. The menu is deliberately structured around fat, salt, and umami: slow-braised meats, aged and washed-rind cheeses, mushrooms, polenta, cured pork, and bitter greens designed to soften tannin, sharpen aromatics, and let acidity do its work. Everything is served at room temperature, meant to linger on the table and evolve alongside the wine rather than compete with it. Bring something honest, structured, and Nebbiolo-based, and the food will do what it’s supposed to do—get out of the way just enough to make the wine better.

• Braised Pork Shoulder with Rosemary & Garlic
• Taleggio & Parmigiano Cheese Board
• Mushroom & Black Olive Crostata
• Polenta Squares with Parmigiano & Brown Butter
• Guanciale-Wrapped Breadsticks
• Radicchio, Fennel & Orange Mostarda