“Wild Boar” in Italian – celebrates the richness and style of the Italian table.
The restaurant is designed as a gathering place; the center of downtown where everyone meets for both business and social occasions.
Inspired by the energy of the late 1950's and early 1960's in chic Italian cities like Milano and Bologna, Cinghiale boasts a lively urban bustle in the Enoteca (Wine Bar), and a comfortable elegance in the formal Osteria (Dining Room).
Guests find themselves in a beautiful, yet comfortable space. The cooking is authentic and from the heart; the extensive and award-winning wine list brings the world's largest wine-making country to life.
The Enoteca is intended to be a playful section of the restaurant with a relaxed feel.
It features rich woods, wrought iron chandeliers, and colorful marble that was excavated from an ancient Roman quarry and brought to the U.S. specifically for Cinghiale - the formation of the pattern dating back to the 1550's.
The centerpiece of the design is a 40-foot marble bar, flanked by two bronze wild boars and staffed by highly skilled bartenders - all well versed on Italian wines. The bar is built for serious-minded dining, exploring Cinghiale's cellar, and simple snacking from the Salumeria.
Cinghiale's traditional Salumeria is loacted in the heart of the Enoteca. The Salumeria features a precision hand-crank slicer, an impressive selection of Italian charcuterie, preserved vegetables and cheeses.
The purpose of the Enoteca is to taste, learn and talk about food and wine in a comfortable, livable space.
The Osteria is a formal, traditional dining space perfect for a more serious night out on the town, entertaining guests, or conducting business over dinner.
It has the feel of an elegant tavern with crisp, white tablecloths, luxurious mahogany and leather banquettes, and soaring windows with water views. It also features a large "Farm Table" - inspired by the rustic tasting tables in the Italian countryside.
The tiered, team service is both unobtrusive and inviting. Knowledgeable senior captains guide each table through the menu and wine list, while a member of the Sommelier staff is available to assist with choosing the perfect bottle of wine pairing at all times.
Tony Foreman began development of the cellar more than a year before Cinghiale opened its doors in 2007.
The list is a diverse collection of over 600 labels from Northern, Central and Southern Italy, and was created to allow guests to have a pleasurable and quality wine experience at any price point; from enthusiast to oenophile, Cinghiale offers a wine to suit every palate.
Cinghiale features approximately 50 wines by the glass, in both full and 1/2 pours, ranging from $4.95 to $29.
A variety of wine flights showcasing different regions, producers, and winemaking styles are available daily Tony Foreman - Wine Director Lindsay Willey - Sommelier, firstname.lastname@example.org.
A note to our guests: The wine list at Cinghiale is updated weekly. The list for this evening may differ slightly from the list available to view.