In an effort to make sure the wines are served at their best, the brothers have invested in an Oz Cruvinet, an expensive piece of machinery that keeps 40 bottles open and preserved simultaneously. So along with the usual quaff-able Sangioveses and Syrahs, better bottles will be available by the glass, including good amarones and Barolos. “The more expensive and rarer wines tend to not sell as fast as our less costly ones. Therefore they will probably sit for longer periods of time, which makes it important to have a really good Cruvinet system like Oz,” Malta says. A largish Pan-Italian—food menu, prepared by BiCE and Cipriani Dolce vet Roberto Lopez, accompanies the wines.
Bar Baresco, 191 Seventh Ave., nr. 21st St.; 212-675-5935