Dining & Wining Out

From the comprehensive wine training regimen for servers to carefully curated vintages, Smith & Wollensky’s Beverage Program’s goal is to give customers an optimal wine journey. “We work really closely with our supplier partners to make sure we have a good level of excellent inventory in every market," says Christian Gianaris, the National Beverage Director for the company. “We have a core wine program for by-the-glass and by-the-bottle sales, but we allow beverage managers at each individual restaurant to select labels that they feel will do well with their guests. It is exciting to see the different palettes that prove popular in different locations.”

What is consistent in each iconic Smith & Wollensky locale are the Sub-Zero wine storage units that house the many bottles available to guests. “From an aesthetic standpoint, they are just beautiful,” says Gianaris. “They are seamlessly incorporated into the public side of the restaurants. It almost looks like the restaurants have been built up around those units.” Gianaris has often noticed customers slowing down to peek inside. “They all have such stunning cabinetry and offer a beautiful display of wines that really draw the eye,” he says.

In addition to turning diners’ heads, the Sub-Zero units provide optimum storage environments for reds, whites, rosés, champagnes, and even ports. “When we purchase certain wines, especially when we get into those higher-level wines, it’s good to know that they will be stored at the proper temperature and humidity,” says Gianaris. He adds that sometimes it can take six months to a year before somebody requests a particular wine. “It really eases our minds to know that when we bring the vintage into service, we can count on it having been stored at the ideal conditions.”

Customers have the unique experience of perusing a wine list and then glancing over to see where their wine is stored before it is opened. “When a beverage manager goes to that unit, and they open it up and pull the shelves out, everyone turns to see.” He feels this kind of engaged guest reaction to the wines on the menu improves their dining experience.