Restaurant 1833’s Ted Glennon Named a “Top Sommelier of 2012” by Food & Wine
Ted Glennon, the Beverage Director of Restaurant 1833, a Semi-Finalist for the 2012 James Beard award for “Best New Restaurant,” has been named a “Top Sommelier of 2012” by Food & Wine magazine. The winners were announced on Wednesday, March 7 and will appear in the April 2012 issue. Ted was selected for his ability to curate a list that offers some of the best local Monterey producers alongside prized European wines sourced from collectors and more than fifty offerings of Champagne and sparkling wine split between two cellars at the restaurant.
“To be honored among a group of such talented individuals is a dream. Here in the Central Coast we are incredibly lucky to have some of the best wines in the world right at our doorstep,” says Ted. “Coming into the restaurant each day is exciting as I’m given the opportunity to showcase both local and international gems with a menu that is just as complex and interesting as the wine. There is never a boring day!”
Ted, a native of California, was raised on a family ranch in the Mojave Desert, and offers almost 20 years of restaurant and hospitality experience to his position at Restaurant 1833. Prior to joining the 1833 team in the spring of 2011, he served as the Wine Director of the Hotel del Coronado in San Diego, overseeing the various dining concepts including oENOlogy, a modern tasting room; The Windsor Cottage, an exclusive VIP luxury lounge; 1500 Ocean, a fine dining restaurant; and the Sunset Bar. He also oversaw the wine and beverage program at Arterra, a fine dining restaurant in San Diego, and was honored to participate when the restaurant was selected to serve a dinner at the James Beard House in New York in 2007. He holds the title of Advanced Sommelier and is currently studying for his Master Sommelier Exam.
At Restaurant 1833, Ted works closely with Chef Levi Mezick, formerly of Per Se and Daniel, to create an experience for guests that is full of surprises and unexpected magic. Recent pairings include a 2000 López de Heredia Viña Tondonia rosé with Chef Mezick’s Crispy Sous Vide Hen Egg wrapped in prosciutto, dusted in panko bread crumbs and fried; the Whole Roasted Truffle Butter Chicken with a 2007 Pelerin Wines Rosella’s Vineyard Pinot Noir from the Central Coast; and a 2008 Coastview Vineyards Chardonnay Terraces with Dungeness Crab & Leek wood-fired pizza, topped with peppadew peppers and whole grain mustard.