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Melissa Rodriguez began her career at Elaine Bell Catering and Oceana. Following, she worked at Restaurant Daniel as a line cook and then sous chef. Melissa later joined the team at Del Posto where she was quickly promoted to Chef de Cuisine and years later Executive Chef, making her the first woman at the helm of a restaurant awarded four stars by the New York Times. In 2022, Melissa and Restaurateur Jeff Katz will open a trio of restaurants in the space previously occupied by Del Posto: Al Coro (fancy Italian restaurant), Discolo (subterranean cocktail bar), and Mel’s (pizza restaurant).
Tiberio, Trebbiano d'Abruzzo 2020
Laherte Frères, 'Rosé de Meunier' NV
Laherte Freres Rosé de Meuniere Champagne
Long thought to be incompatible with Champagne’s harsh climate, natural winemaking is now gaining a foothold in the region. One of the people leading the charge is Aurélien Laherte, who took over his family’s 130-year-old estate in 2005. Laherte farms organically and biodynamically so that his wines can fully express Champagne’s unique terroir. This dry, refreshing rosé Champagne is made from the least-known of Champagne’s key grape varieties, Meunier.
Tastes like: Strawberry, cranberry, black pepper, and pancakes.
How to drink: Drink with sushi, salads, and charcuterie.
Trebbiano is a grape that grows across all of Italy, but it reaches its greatest heights in Abruzzo. In the hands of winemaker Cristiana Tiberio, it’s salty, citrusy, and a perfect Italian white for Chablis drinkers.
Tastes like: Lemon rind, almond, and sea breeze.
How to drink: Before dinner, or alongside linguine with white clam sauce.