Cacio e Vino: An outpost of the strangely scooter-rific trattoria Cacio e Pepe ("cheese and pepper"), Cacio e Vino ("cheese and wine") has bred true. The wine bar shares its parent restaurant's low-key, intimate ambience and passion for the home country (no fake accents here--both owner Giusto Priola and chef Alessandro Ancona are Sicilian natives). From the size of the wine list, which hovers around 100 bottles, half the vineyards in Sicily must have been drained to satisfy New York's snobby Dionysian thirst. Even diehard oenophiles should look beyond glasses of vino to explore plates of anchovy-topped Sicilian flatbread, translucent slices of beef carpaccio, or 27 kinds of pizza, fresh from a wood-burning oven. |
