Villanelle - Wine & Spirits Magazine


Go for the food—precise dishes based on whatever’s in season at the nearby Union Square Greenmarket—but save space for the drinks. The bar team works as hard as the kitchen, whipping up three types of oleo saccharum, as well as bitters, amaro, orgeat, tinctures and dozens of syrups daily, and regularly steals ingredients from the walk-in: For El Bandido, cocoa nibs find their way into a syrup that’s shaken with egg whites, lemon, mezcal and Amaro Montenegro and garnished with grated cayenne pepper and star anise.

15 E. 12th St., New York, NY



Deanna Gonnella, is a graduate of NYC’s International Culinary Center’s Classic Culinary Arts program, a private chef and our in-house expert on all things culinary. She’s also worked the floor as a sommelier, and advised buyers at Vintry Fine Wines in Manhattan, so she knows a thing or two about wine.

This story appears in the print issue of April 2018.
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