Dust Off The Bottle
The Daily - Arts & Life - Saturday, March 17, 2012
At Brooklyn’s Palo Cortado tapas bar, owner Alessandro Piliego was speaking his native Italian on the phone. Apparently, a native Roman slinging 20 sherries by the glass in the bowels of Brooklyn is what it takes to help kick-start a trend.
“Sherry isn’t popular and Spanish restaurants in the United States haven’t done a good job at promoting it. It’s like going to an Italian restaurant and not finding grappa,†he said. But sherry, the once-fusty Spanish wine, is enjoying a budding new regard stateside.
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