Sistina, which opened in 1982, is run by the charismatic Giuseppe Bruno. Bruno isn’t solely the proprietor, but additionally the restaurant’s government chef and sommelier behind an intensive wine record.
Simply close to New York Metropolis landmarks Central Park and the Metropolitan Museum of Artwork lies a 3rd Massive Apple landmark identified for its Italian delicacies and immense, award-winning wine assortment. Sistina, which opened in 1982, is run by the charismatic Giuseppe Bruno. Bruno isn’t solely the proprietor, but additionally the restaurant’s government chef and sommelier behind a wine record as giant as Conflict and Peace. In reality, Bruno’s gigantic assortment clocks in nicely over 100,000 bottles and 38,000 labels, which has gained him accolades in all places from Wine Spectator to Forbes.
CHILLED spoke to Bruno about his ardour for wine, memorable bottles, and his favourite pairings. “Jesus gave wine to his followers, Why shouldn’t we?” says Bruno.
Was it your objective to have such an enormous assortment, or was it simply one thing that organically occurred?
Effectively, I used to be all the time in love with wines and picked up them personally. However 30 years in the past I noticed folks had been turning into increasingly . I occurred to know lots about wine; I’m a farmer initially and my household nonetheless has a farm in Salerno the place we not solely have chickens and rabbits, but additionally produce each olive oil and grapes for wine. One factor led to a different, and I simply actually fell in love with it. I used to gather used vehicles, however then I stated, “Screw the vehicles! I like wine.”
What makes wine particular for you?
For me, it’s not about consuming, it’s concerning the assortment itself. I solely drink perhaps a glass of wine each different day. I like the labels and I take a look at the bottles and so they make me really feel good. Jesus gave wine to his followers. Why shouldn’t we? My philosophy is {that a} glass of wine with your loved ones, spouse, boyfriend, kids, sister or whoever can loosen up you, it loosens you up somewhat bit. You possibly can discuss, you possibly can open up.”
What was a bottle you most loved out of your assortment?
There was a 1961 Oberon, among the best wines ever made. A 100-point wine. I collected that wine, and in the future I stated to my spouse, “Hear, why don’t you come right down to the restaurant and I’ll open it up for my birthday?” She was supposed to return down, however that evening had somewhat drawback, somewhat dispute, and she or he determined to not come. She’s pissed off at me and it’s my birthday, so I opened the wine and had it on my own! It was some of the lovely nights of my life. I sat on the bar from 1 O’clock within the morning to six O’clock and left because the solar got here up.
What are your favourite wine and meals pairings?
I’ll have lamb tonight, so perhaps I’ll pair it with (a bottle of the Italian pink wine) Barolo. With white wine, I’ll have a category with fish, oysters, or some lovely sushi. Or if I’ve sashimi, I’d drink a white burgundy. Or a burgundy, my God, with lobster and truffles. Italy has a number of white wines that are actually good. You understand who makes nice white wines now? Sicilians, particularly Etna Bianco. Or with beef, maybe a fantastic Oberon.
What’s standard to drink at Sistina?
Teams of individuals will come right here and purchase the identical wine however totally different vintages. So in a celebration of six, we are able to promote 4 or 5 bottles. If we do 200 folks a day, we promote 100 bottles of wine a day. However we’ve been promoting quite a lot of champagne too, I don’t know if it’s due to the pandemic or what. Champagne is flying off the cabinets, bottles that go for $1,500 or $2,000. I needed to go to personal collectors and liquor shops to stick with it.
What’s the latest addition to your assortment?
One in all my shoppers was a buddy of mine who handed away. His spouse bought me an enormous quantity of wine from his assortment. When anyone dies in a household, they know I’ve a lot, and other people will ask me if I need to test them out. So, I’ll see folks’s cellars and inform them what they’ve. I all the time purchase wines from personal collectors, as a result of while you see the cellar your self you possibly can see how they hold it. Particularly temperature-wise: wine falls asleep at a sure temperature and if it adjustments temperature they will get up and begin to ferment.
With such a giant assortment, have you ever had any mishaps?
Accidents do occur. Generally you break a bottle while you open the case, and the labels get stained. That takes cash off, since you inform the shopper that you’ve the wine, and the label is stained. We obtained, three or 4 years in the past, six liters of a particular wine made by this well-known Italian artist. Sadly, certainly one of my workers broke the bottle and he didn’t know the best way to inform me. I knew one thing was unsuitable, his face was white as a ghost. So I requested him, “Is every part okay?” He stated every part was advantageous. It wasn’t till later that he stated, “I can’t sleep at evening. I’ve to let you know one thing.” I stated, “What? About your loved ones? You’re quitting?” He stated, “No, I broke a bottle of the six liters of wine.” I felt so dangerous for him as a result of he felt horrible about it. I stated, “Come on. Filter it and let’s drink it.” We’re human, we make errors.
You arrived in America in 1975 and labored at legendary locations corresponding to Mr Chow earlier than opening Sistina. Are you able to inform us about your early days within the States?
As soon as I got here to NY city as a younger man from Italy, I needed to take action many issues. I met lots of people in my profession. I labored in eating places and my favourite factor was to be in artwork. I used to be all the time coping with painters; I might hang around with Andy Warhol. Andy was a tiny man, he wasn’t massive. He was very mild, very sort. He didn’t say a lot, he cherished to eat and was very quiet. He was an excellent listener. He was very interested by quite a lot of issues. Most artists are like that. I used to be all the time interested in artists like that, painters like Frank Stella or Donald Baechler.
What’s your measure of success?
For me, success with wine is protecting my requirements excessive and having the best assortment on this planet.
