“Form and function are fully recognized in a Josephinenhütte glass.”

Restaurant owner and sommelier Nikita Malhotra is a storyteller. At Smithereens, her New England-inspired New York restaurant, she weaves narratives through food and wine, creating an experience that's both deeply personal and undeniably delicious. With her business partner, Executive Chef Nick Tamburo she's crafted a dining destination where culinary innovation meets thoughtful wine curation.

The foundation of Smithereens is built on Chef Nick's New England roots. Nikita explains, "Nick's dishes, regardless of style and sense of place, have this very intentional perspective to them. There is an amplification of flavor; and everything comes into focus when you taste the food." It's this intentionality that guides Nikita's wine selections, designed to complement and elevate the dining experience.

Nikita views her wine list not as a mere catalog, but as a collection of short stories. Initially grounded in pairing best with the dishes, the wine selections evolved into something more personal. “Each wine list that is issued is a snapshot of our overall cellar, which is quite personal,” she shares. “Those stories and connections - having been to the vineyards and talked to the wine producers - were important to relay. Crafting these focused, short lists felt like the best vehicle to consider those personal moments and to be a storyteller of these wines.”

The wine list at Smithereens is a living, breathing entity, updated daily to reflect the restaurant's dynamic ethos. This constant evolution mirrors the culinary program's desire for intent and focus. It's a deliberate choice to keep the experience fresh and relevant for guests, ensuring there's always something new to discover.

Nikita's initial focus on white wines from Germany, particularly Riesling, was a natural extension of the food. “Every dish Nick described took me to a place where I found my mind wandering towards which Riesling I wanted to taste,” she recalls. These wines, with their vibrant acidity and nuanced flavors, complement the New England-inspired cuisine beautifully.

High-acidity wines are the unsung heroes of food pairing, and Nikita understands their power. “Consider the lobster roll on our menu, where you have a warm roll that is brushed with butter... It just presents so differently and beautifully with a German Riesling from a cool vintage,” she illustrates. The acidity cuts through richness and enhances the overall flavor profile.