NYC is, among many things, the cultural hub of the United States. As a hotbed of artistic and creative energy, it’s no wonder that New York’s culinary achievements follow suit. But what enabled The City That Never Sleeps to become the wine capital of the Country? With sommeliers flown in from the world over, The Big Apple is the destination for an enterprising wine enthusiast.
Before the recession hit Las Vegas’ restaurant scene in 2008, it was the top spot for the discerning diner. Rivaling Manhattan for those looking for four-star cuisine, Vegas had been hit hard by the economy, and forced to shift their focus away from fine dining. With no competition to draw sommeliers away, New York reclaimed their position at the top of the list for dining destinations. Now, experts are turning down work overseas in London and Asia, once considered the opportunity of a lifetime, to stay in New York.
The expanded size of NYC restaurants, allowing for 150 seats as opposed to the traditional 50, was initially viewed as a recipe for failure. The increase in size was primarily considered a negative because it would detract from the personal, close-quarters dining experience expected of a four-star restaurant. However, the larger floor space allowed for room to be used more efficiently, and the employ of several wine stewards thanks to the ample resources afforded by the increase in guest capacity. The more wine enthusiasts enjoying a night out, the more opportunities for trained professionals to ensure their needs are met.
While wine is considered to be the cornerstone of a good meal, it can often lead to rather high prices when acquiring quality bottles en mass. The NYC sommeliers have taken this into account, and oftentimes vary their selection to run the gamut from top shelf brands to more affordable, but still quality bottles. While a sommeliers services are still valuable to the private collector looking to bolster their own collection, you can still enjoy a quality night out in New York that meets your refined taste.