July 17, 2017
This week, say, "Yes, way!" to rosé because beginning Monday, July 17, it's Rosé Week on 13th Street.
Chef Marcie Turney and Valerie Safran's restaurants Barbuzzo, Little Nonna's, Jamonera and Lolita will be pouring the sweet pink drink through Friday, July 21.
There will be weeklong events, plus special prix-fixe dinners with wine pairings for $48 per person. Check out the full lineup below.
• Barbuzzo's Rosé Wine Takeover – Barbuzzo’s entire wine menu will be taken over by rosé wines, including 26 rosé wines from five countries made with more than 42 grape varieties.
• Bud & Marilyn’s Frosé All Day – Head to the restaurant for rosé-infused slushies during lunch, dinner or brunch.
• Lolita's Rosé Sangria for Happy Hour – Lolita will offer rosé sangria for $6 during happy hour, which is available Sunday through Friday from 5 p.m. until 6:30 p.m. at the bar and outdoor tables only.
First Course: Summer bean salad with grilled roma and yellow wax beans, pickled zucchini, whipped feta, baby sweet peppers, basil and grilled bread
Pairing: Pinot Noir, Domaine Chevrot, 2016, Burgundy
Second Course: Corn & sheep’s milk ricotta ravioli with guanciale, tomato and arugula
Pairing: Cabernet Franc, Chateau Soucherie, Anjou
Third Course: Seared skirt steak with heirloom tomatoes, grilled market onions and almond-hazelnut romesco
Pairing: Grenache-Syrah, Chateau Valcombe, 2016, Ventoux
First Course: Nonni’s antipasto salad with roasted peppers & white beans, marinated fresh mozzarella, tomato-cucumber & corn salad, grilled zucchini, salami Napoli and Italian market olives
Pairing: Lacrima di Morro d’Alba, Lucchetti, Sparkling Rosé
Second Course: Fritto misto with cod, calamari, zucchini, pole beans and olive brine aioli
Pairing: Ciliegiolo, Bisson, 2016, Liguria
Third Course: Clams & linguine with red or white sauce (guests’ choice), served with garlic bread for the table
Pairing: Sangiovese, Fattoria Di Basciano, Tuscany
First Course: Pan con tomate with Spanish olive oil and sea salt and the Lancaster Farmers’ Salad
Pairing: Trepat-Pinot Noir, Juve y Camp, NV Rosé Cava
Second Course: Grilled calamari with white bean puree, charred pole beans and pickled chorizo vinaigrette
Pairing: Espadeiro, Joao Ramos, 2016, Rosé Vinho Verde
Third Course: Seared scallops with smashed zucchini-almond picada, blistered tomato-corn salad and herbs and the summer vegetable crispy rice with manchego cheese and warm gazpacho dressing
Pairing: Listan Negro, Vinatigo, 2016 Canary Islands
(215) 922-6061
