AMERICA'S 1st Ever VENTIAN WINE BAR
DANIEL BELLINO ZWICKE Opens America's 1st ever Venetian Wine Bar (Bacaro) ... Bar Cichetti, W. Houston Street, NY NY
There was a guy named Daniel who took a trip in 1995 to Explore, seek-out, and Study the BACARI (Venetian Wine Bars) of the Magical City of
VENICE, Italy. He had read a article in the New York Times about these treasures of the Enchanted City of the Adriatic, "La Serenissima" Venice, "or as the Italians say VENENZIA."
he would go to Venice, an Exploratory Trip by which he in a weeks time would go to as many Bacari as he possibly could, eating Lunch, in-between Lunch, Dinner and all through each and every night of the week. he tried as much CICHETTI (Venetian Tapas-Like little plates of all sorts of Venetian Specialty Foods.
He ate Bacala Mantecato, Sarde en Soar, Bigoli, Fegato alla Veneziana, Riso Bisi, Mortadella, Speck, and all sorts of other Cichetti, Antipasti, Pasta, Fish, Shell Fish, Meat, Poultry, this that and every other thing he could get his hands (Mouth) on.
Before he went, he did as much Pre-Trip Research as was possible in the "Times Previous to the internet"
When he was in Venice, he asked as many questions as he could, striking up conversations with anyone who would listen, "many did." !!!!
Daniel took lots of pictures, ate, drank Wine, and gather recipes. He was smitten with Venice, its Wine Bars (Bacari, BACARO the singular).
Daniel "Fell in Love," with the Wine Bars (Bacari) of Venice and felt he just had to open one in NEW YORK. He vowed. Knowone had ever done it. He would be the "FIRST"
Daniel gathered all his info, his RECIPES, pictures, book, everything. He worked on all his recipes, cooking constantly for Friends and Family, he made a Business Plan. He found a partner who "Loved the Idea" as well. They shook hands and vowed to open "BAR CICHETTI" the BACARO (FIRST VENETIAN WINE BAR) "Ever in the United STATES.
Daniel and Tom created a beautiful Bacaro / Trattoria, with special Imported Venetian Fabric for the banquettes, wainscotting, a beautiful Wood Bar, and fabulous Venetian Glass Chandeliers and scones.
Besides coming up the Idea and Concept of Bar Cichetti, Daniel was the Wine Director and Executive Chef. Daniel's food was incredible. His Caponata was the best in town, his Paparadelle with Duck Ragu was justly famous, and as the Journal of Italian Food and Wine stated, his Bolognese Sauce was considered to be one of the "Best in the Country" Daniel garnered many accolades for the Wine List he created, but especially for his true and tasty Regional Italian Cuisine, gaining positive reviews from : New York Magazine, Crains, Time-Out New York, Wine & Spirits Magazine, and even a 5 Page Color Spread in a Newspaper in Sao Paolo, Brazil.
