Shift Drinks & Eats

When I work as sommelier at Terroni, I usually have dinner around 11:15-11:30pm. Yeah, I know. But, that’s normal for restaurant peeps. It’s also normal for everyone to mention how starving they are at least 3 times between 9:30 and 11:00. Cause they are and I definitely am. I’m thirsty too. [dimly lit Instagram photo stream alert!]

The things I like to eat and drink after a shift: cold things and a lot of carbs, respectively. I sometimes go for a lighter dish like a salad, but it’s usually the pizza or pasta the guys in the kitchen feel like making for us. I also dip into red wine territory, but not often. The photo above was taken a few nights ago. I decided on a little 2011 Tenute Sella Majoli Rosato and a generous sip of my co-worker’s Aperol spritz.

COS Pithos Rosso (Nero d’Avola and Frappato), which is fermented and aged in anfora/amphora. Shout out to my sparkly nails.

This is what stares me in the face for hours before I can actually even think about eating it or something like it. The patience! The restraint! The longing…

Salad with Italian tuna packed in oil (my favorite kind of canned tuna), kidney beans, tomato, lettuce, little slivers of red onion. It’s my salad of choice from our menu, if I decide to forgo the carbs. A glass of Tedeschi Pignoletto was my liquid companion that evening.

Rigatoni with tomatoes, basil, zucchini and creamy mozzarella. I love this dish at the end of the night. No meat, simple flavors, comforting. Throw in some of the Tenute Sella Rosato again and I’ll forget about the jerk on table 23.

Maybe I just eat a bunch of Nutella for dinner. Don’t tell my mom.

1 Comment
  • Beth
    August 29, 2012

    This is what I miss about working in a bistro, the food, the WINE!!! Your pictures captured that “I’ve just run the soles off my shoes and can finally eat and unwind” feeling you get when your done, love them!