In the early ’70s, when sommelier Giorgio Pinchiorri and his wife, the Annie Féolde, started their wine bar, the food was limited to some appetizers. But it wasn’t long until the place became better known for Annie’s wonderful cooking, becoming so popular they decided to turn it into a restaurant that eventually became an important ichapter in culinary history. The service is still perfect, and the wine list remains legendary, with over 100,000 bottles in the cellar. The kitchen team, led by Riccardo Monco does a wonderful job of continuing the culinary tradition of his mentor.