Cinghiale offers multiple venues for private events - business dinners, cocktail parties, wedding receptions, rehearsal dinners, or just gathering together over great food and wine.
The concept and origin of Cinghiale's menu is the inspiration of Tony Foreman. Tony saw a unique opportunity to build a kitchen that creates honest, modern, and correct regional cooking from Northern and Central Italy - unlike the cooking typical to the U.S. The menu has become the personal expression of Chef Julian Marucci through study, extensive travels to Italy, and a rich familial connection to the southern Italian region of Apulia.
Chef Marucci's menu showcases a knowledge and respect for classic Italian recipes combined with a talent and a creative spark for modern Italian cooking.
- The Restaurant Writes...
The Enoteca at Cinghiale celebrates the modern Italian table. It is designed to be a playful section of the restaurant, as well as a gathering place; the center of downtown where everyone goes to meet over business and social occasions. The space has a lively urban bustle that features rich woods, wrought iron chandeliers and a handcrafted marble tile floor. The centerpiece is a 40-ft mustard-yellow marble bar flanked by two bronze wild boar sculptures that appear to be lunging into the space from the wild. Adjacent to the main bar is a Salumeria that features traditional meats, cheeses and antipasti; each prepared in open view. The Enoteca staff is highly trained on Italian wines and looks forward to serving you from the over 400 label selection. There are approximately 40 wines by the glass. Food & Wine magazine recognized Cinghiale for having one of the best new wine lists in the country for 2008.
- Contact Heather Beckman at (888) 564-4521