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Eric Guido
Works at Snooth
Attended Institute of Culinary Education
Lives in Queens, NY
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Eric Guido
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Vintage Talk  - 
 
Mark Scudiery "Wine Without Numbers" just published his thoughts on our fantastic evening of 1989 Barolo.  What a night!  Give it a read.
The 1989 vintage for Barolo and Barbaresco is amongst the very best vintages ever.  If you are a lover of Nebbiolo and classic old world wine making, then it is a vintage you must try.  Yes it will be a bit pricey, but worth ...
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Do you love Chianti? I do!  And there's only one thing better than a juicy young Chianti with its vibrant acidity and fresh yet structured fruit--and that's a Chianti Classico Riserva!
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The winter is over, but you still have time to enjoy some cold weather cooking, and some big red wines to go with it.  Here's one of my favorites. 
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A Barolo, which has quickly become one of my favorites and seemingly came out of nowhere, is the newest feature at The V.I.P. Table. I am very happy to share with you, the Barolo of Pecchenino.
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Italy is a vinous journey of true diversity.  So many wonderful expressions from hundreds of grape varieties.  Yet Amarone stands out from all the rest.  These are wines of immense proportion, with a richness and weight that is seldom achieved, while maintaining a wine of balance.  Yet that is Amarone.
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Eric Guido

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Mark Scudiery "Wine Without Numbers" just published his thoughts on our fantastic evening of 1989 Barolo.  What a night!  Give it a read.
The 1989 vintage for Barolo and Barbaresco is amongst the very best vintages ever.  If you are a lover of Nebbiolo and classic old world wine making, then it is a vintage you must try.  Yes it will be a bit pricey, but worth ...
1
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A Chianti Lovers Dream: The 2010 Riservas
The '95 Felsina Chianti Classico Riserva is still going strong at age 19 An article by: Eric Guido Some wine is meant for the cellar, while most can go right to the table. But these generalizations tend to fade when talking about Chianti Classico. In thei...
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Live A Little: Tajarin in Truffle Butter
A recipe and pairing by: Eric Guido I remember learning about Beurre blanc, a classic French sauce made primarily from butter. As I tasted it, all of my senses swooned. How could something this good be so bad for you? We are taught to stay away from many...
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A Coming of Age: Pecchenino Barolo
So you’ve become one of the top producers of Dolcetto in your region.  Your winery produces some of the best juice coming out of Dogliani, Piedmont.  Your base-level wine outperforms most wines in its price point, and your top wines are some of the best and...
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Hi Eric, I also share the joy of Nebbiolo, Barolo & barabaresco 
Which note  would you like  give  to this Barolo Pecchenino? by the way , where are you based?
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Amarone: An Island unto itself
Touring through the wines of Italy is a journey of true diversity. This has a lot to do with how I fell in love with Italian wine; you simply can never get sick of it. If the austerity of Barolo becomes too much, then you can go to Tuscany for a glass of ...
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People
Work
Occupation
Freelance writer for Snooth Media and Whatscook.in, Chef, Writer, Wine Consultant and Management
Skills
Food, Wine, Recipe Development, Journalism, Project Management, Operations Management
Employment
  • Snooth
    Freelance Writer, 2011 - present
    Freelance writer for Snooth Media and What's Cookin'. Providing bi-weekly editorial with Recipes, Wine Criticism and Food & Wine Pairings.
  • The V.I.P. Table
    Owner and Operator, 2009 - present
    Private Chef, Wine Consultant and Management. Maintaining The V.I.P. Table food and wine blog.
  • Sam Ash Music
    Assistant Director of Operations, 1999 - 2009
    Nationwide Operations and Project Manaegment
  • The Hotel on Rivington
    Saucier, Rôtisseur and Entremetier, 2006 - 2006
    Saucier, Rôtisseur and Entremetier. Aided in recipe development and training new hires.
Places
Map of the places this user has livedMap of the places this user has livedMap of the places this user has lived
Currently
Queens, NY
Previously
Queens, NY - Hemlock Farms, Pennsylvania - Glendale, New York
Story
Tagline
Chef, Musician, Writer, Wine Lover--Workaholic
Introduction
Private Chef turned Food & Wine Writer. Can also be found as a freelance author at Snooth Media and Whatscook.in
Education
  • Institute of Culinary Education
    Culinary Arts, 2005 - 2006
  • Wallenpaupack Area High School
    1991 - 1995
Basic Information
Gender
Male
Before I get into this, let me first add that The Black Pearl has both a pub and formal dinning room. My experience was in the dinning room and for all I know, the Pub might be great. With that said... What tonight proved is always listen to the locals. Back home, a bunch of people recommended "The Black Pearl" for a good formal dinner... Let's just say that I wouldn't recommend this place to a single person I know (including the ones I hate). A local tried to steer me clear today, but I was committed. The best way to describe this restaurant is uninspired, outdated and stuffy. It's like their target audience are retirees that are looking for the ol' standards from the late seventies. With the exception of some beautiful plating, each dish seemed to depend on rich mother sauces to cover up that they were poorly cooked or under-seasoned. My grilled sword fish tasted more like the steak they must have cooked on the grill before it, than it did like fish. My wife's striped bass tasted like nothing, other than the heavy sauce that was served with it. The wine list was so tired and sad, that this wine-lover actually ended up drinking beer. So what was good about this meal? The green beans were cooked well, the crab cake had a good amount of crab meat in it, and our bus-boy provided some witty commentary, that was much needed, since our waiter had the personality of a block of wood. I wouldn't eat here again unless the entire kitchen was turned over and a completely new menu was put together. A total waste of two hours of my life and $130.
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Food: Poor to fairDecor: GoodService: Poor to fair
Public - 9 months ago
reviewed 9 months ago
Got a little scared walking in the door, looks a little dumpy, but was quickly set at ease. Service and food were great. Bathroom was spotless, which says a lot. Very good experience.
Food: ExcellentDecor: GoodService: Excellent
Public - a year ago
reviewed a year ago
2 reviews
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