"By not having [a menu] it allows us to talk with our clients and figure out what they're interested in trying," says owner Damian del Rio. "We try to create a wine experience that is less pretentious."
Sauced LA will be carrying on the menuless tradition and will have 25 to 30 bottles open each night, offering patrons a unique tasting experience without the constraints of a traditional wine list.
Parisian chef Quentin Peron will serve 'Parisian wine bistro-style food,' including charcuterie, cheese, and fresh oysters, enhancing the wine experience in Los Angeles.
Sauced has other locations in Manhattan and a soon-to-open outpost in Nashville, expanding its unique approach to wine and dining across the country.
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