“In the service industry, if you’re a server or an owner or a manager and you go to another restaurant, they’ll usually send out a free dish or something like that,” says
co-owner Bobby Fry. “But if you’re a chef, they’ll cook for you.”
Making that experience more accessible is the premise behind The Wine Room
— a 10-seat, no-menu dining room located in the fully-finished wine cellar at Bar Marco.
A seating in The Wine Room — which includes food and wine pairings — will be the joint work of Chef Jamilka Borges and sommelier Sarah Thomas, who have spent the last several months fine-tuning their senses of each other’s palates.
“We took a trip to Chicago where we ate the same things and drank the same wines and started training to understand each other’s descriptions,” Borges says. “She can’t taste every single thing that I’m sending, so she’s really trusting on my description of aesthetic or salty or warm.”
Beginning in March, The Wine Room will host two seatings a night, Wednesday through Saturday. The first, a 6:15 p.m. pre-dinner seating for $55, will consist of four small courses. The 8 p.m. dinner seating costs $125 and will treat diners to Borges and Thomas teaming up on between eight and 12 courses.
Because reservations for The Wine Room are pre-paid and include tax and gratuity, Fry says diners need only focus on what’s in front of them.
“It’s the whole idea of making dining a full sensory experience, walking through the dining room and meeting the people you’re going to be dining with, then getting escorted downstairs,” Fry says. “You’re going through our kitchen — our home. There isn’t this weird disconnect between you and the server or you and the chef.”
Writer: Matthew Wein
Sources: Bobby Fry, Jamilka Borges