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Il bisogno si conosce l'amico.

You know a true friend when in need.


Monday, May 22nd


Brunello has long been considered one of Italy’s finest wines. Since the inception of the Consorzio in 1967, its standards have maintained a commitment to excellence.


Today, with a membership of over 250 producers and expanding boundaries, a debate has arisen over the finest sites for Brunello. The commitment to quality has endured, but how do consumers distinguish between the varied terroirs when the wine remains a single appellation?


On the evening of May 22nd, we will make the case for sub-zones in Montalcino. We will pour wines from five of the seven disputed sub-zones and see how geography, geology and climate influence each style of Brunello.


Highlights include the 1999 Canalicchio di Sopra Brunello di Montalcino, 2008 Stella di Campalto Brunello di Montalcino out of magnum, 1998 Col d’Orcia Brunello di Montalcino out of magnum, 2004 Barbi Brunello di Montalcino Riserva and the monumental 1999 Soldera Brunello di Montalcino Riserva


Chef Frank Langello has written a 7-course menu to accompany the wine.


Reservations are available from 5:30 to 11:15PM.
$295 per person exclusive of tax and gratuity



Lardo di Colonnata
Principe Corsini, Vino Spumante Rosé Brut NV


Fiori di Zucchine Fritti
Stella di Campalto, Brunello di Montalcino 2008 en Magnum


“Pappa al Pomodoro”
Canalicchio di Sopra, Brunello di Montalcino 1999


Pappardelle al Ragù di Cinghiale
Barbi, Brunello di Montalcino Riserva 2004


Spalla di Maiale al Forno
Soldera “Case Basse” Brunello di Montalcino Riserva 1999


Formaggio di Toscana
Col d’Orcia, Brunello di Montalcino 1998 en Magnum


Pine Nut Crostata with Mascarpone Gelato
Banfi “Florus” Moscadello di Montalcino 2012





On select Monday evenings, we invite Italian wine lovers to join us for a special tasting menu paired with the best vintage wines from the depths of our cellar. Unlike many restaurant wine dinners, these are not distributor-sponsored events featuring “current-release” wines. The allure of Vintage Babbo is that it’s a personal expression of the restaurant; an opportunity for us to dig deep into our cellar (as much as it may sometimes hurt to see these wines leave); and an excuse to share the best of the best with our customers.