Chef Rob Newton was part of the trip to the Finger Lakes we went on and wrote about for Serious Eats. He cooked an amazing meal one night using local ingredients and we were able to get a look into his passion for not just food, but wine. Newton shared his love of New York State wine (he has many on his list at Seersucker and a some on tap at Nightingale 9) and some of the exceptional wines coming from the growing industry in Virginia.
Newton rolled out breakfast at Nightingale 9 last week. We stopped by to catch up and try some of the new dishes.