The Tasting Panel magazine

August 2012

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Page 84 of 128

ON-PREMISE PATTER Ted Glennon is the Wine Director at 1833 Restaurant in Monterey, CA. Street Cred, Props and Credentials AT RESTAURANT 1833, TED GLENNON DOESN'T DO HIS JOB JUST BY THE NUMBERS by Suzie Rodriguez / photo by Chris Iatesta T here's a good reason why Ted Glennon is known as one of the nation's outstanding sommeliers: He never lets the impressive wine credentials he's garnered interfere with giving guests an exceptional experience. For him that means ensuring that diners never feel intimidated when ordering wine. "Every time someone on my staff approaches a table," he said, "I want them to be thinking about the experience those people are going to have. I want guests to feel at home and relaxed." That positive attitude, and an encyclopedic knowledge of the world of wine, has heaped rewards on Glennon of late. An Advanced Sommelier who is studying for Master Sommelier certification, he was selected by Food & Wine magazine as a Top Sommelier of 2012 for his curation of Restaurant 1833's extensive, multi-layered and adventure- some wine list. And due partly to that list, Restaurant 1833, which opened in 2011, was a Best New Restaurant semi-finalist for this year's James Beard award (also cited in June's Robb Report for Best of the Best: Dining). 84 / the tasting panel / august 2012 Glennon has spent nearly two decades in the food and beverage industry—a remarkable achievement considering that he's only 32. The native Californian took his first restau- rant job at 13, washing dishes. He progressed rapidly until, before hitting 30, he was Wine Director of San Diego's Hotel Del Coronado, overseeing 50 employees. But when the opportunity arose to create Restaurant 1833's cellar from scratch, Glennon didn't hesitate. Housed in one of California's oldest adobes, the restau- rant's décor honors the building's history without stinting on modern luxuries. The American menu developed by Chef Levi Mezick—an alumnus of Daniel, Café Boulud and Per Se—has won raves for its daring originality. Glennon's wine list of about 3,200 bottles bottles features top local producers alongside the best international gems. The list changes often, as new selections are added from auctions and private collections, and prices accommodate everyone from diners on a budget to those who can spend thousands on a bottle. The best thing about working at Restaurant 1833? "Freedom," Glennon says, "along with creating an unparal- leled experience and the fun of being part of a team."

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