“some of the most memorable moments of my life have been sitting around a table, enjoying food and wine,” says david lombardo, wine and beverage director for anvil ny. "nothing provides a sense of community more, and that is something we strive for in our restaurants." while not classically trained as a sommelier, lombardo crafted his own wine education through tasting, reading and traveling to wine regions throughout europe and the united states, and his knowledge of and enthusiasm for the wine experience is evident throughout the famous wine lists he oversees at landmarc [tribeca], ditch plains and landmarc [at the time warner center].
 
lombardo graduated from fordham university with a degree in literature and worked briefly in health administration before trying his hand in the restaurant industry. he bartended at a number of manhattan restaurants, including commune, commissary and blue fin.

in 1999, lombardo met chef marc murphy while both were working at southwest ny. they formed an instant friendship and when murphy was tapped to become head chef of chinoiserie, lombardo joined him to serve as bar manager. creating and managing a successful wine program was good preparation for putting together the detailed wine list at murphy’s next project, landmarc [tribeca].

since it’s opening in 2004, landmarc [tribeca] has become a neighborhood favorite well-known for its unique wine program. the restaurant’s 300-bottle list features half and full selections only and, more importantly, the hand-picked selections from around the world are offered at a non-traditional price mark-up, meaning that the bottles on the list are often priced similarly to those found in retail stores — a practice almost unheard of in the business until the opening of landmarc [tribeca]. while the idea for this unconventional program may have been murphy’s, it could not have been executed without lombardo’s passion and commitment, both for landmarc and for wine.

in 2006, murphy opened ditch plains in manhattan’s west village. lombardo implemented a similar wine program there, as well as a new cocktail program that has made ditch plains a favorite with bar-goers and diners alike. landmarc [at the time warner center] is another forum for lombardo’s wine knowledge to shine: he’ll has room to hold up to 10,000 bottles.

lombardo also acts as an adjunct instructor in wine for the institute of culinary education, and has also appeared on kelly choi’s eat out ny as a wine consultant.

credentials aside, it’s the attitude surrounding wine that makes anvil ny — and lombardo — known for its approach to wine. “our wine program is designed to take some of the seriousness out of drinking wine. we want diners to have an open mind and be adventurous and above all else, to enjoy.”