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" ... So, there will be crisp seasoned grissini and moist, olive oil-glossed focaccia to nibble on while you page through a first-rate all-Italian, 400-label wine list overseen by Irene Miller. If you’re interested in older vintages, you’ll find plenty therein dating back to the last century. ... "
" ... The Torino, Italy, native says that Italians offer their own spin on the platter. “An Italian charcuterie board is a mix of curiosity, creativity, history and a lot of patience. Italians have been making charcuterie for centuries — and in certain cases, millennia,” he says. “This rich history has been passed through generations, and if you buy real imported Italian charcuterie, you can taste the difference with the mass-produced outside of Italy. Many times the charcuterie has been rushed and made in a temperature-controlled room in order to increase productivity instead of taking their time with natural air. The thickness and the proper knife used to cut charcuterie is very important to enjoy it correctly — and don’t forget the bread or grissini.” ... "
" ... When you sit down you get long, thin, warm grissini breadsticks to nibble while you look at the brief menu and sensible, decently priced wine list. If your order something like mozzarella di bufala ($17), which is on every other menu in town, you can be sure Sandro’s will taste the way it does in Italy. The prosciutto is San Daniele ($22), and don’t miss the fried ricotta with tomato sauce ($18). A nod toward Tuscan cookery is the chicken livers dashed with balsamic vinegar ($16). ... "