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Being from New Orleans, the spirit of hospitality has always been a part of me, but it was really the years I lived in San Francisco that helped me realize wine could be both a profession and a personal expression. I made some of the most influential friendships of my life while working through the ranks at various restaurants and wine bars in the Bay Area. During that time I was lucky enough to visit the winemakers of Northern California, witness the process first hand, and speak about the passion that goes into getting the grapes from soil to glass. Winemakers are farmers. That profession requires a level of dedication that I’m not capable of, but I have a deep respect for.
At its core my role is to choose wines that are made well with as little intervention as possible. I try to always have at least one domestic wine by the glass, and sometimes lesser known grapes. Our menus change with some frequency and there is no overlap between the wines at Cafe and Petit, so I’m always on the hunt for something interesting. We also host events, with an upcoming Monday night wine tasting series featuring a selection of wines based on a theme or region. My favorite part of the job is sharing new wines and discussing with colleagues. I give them the facts and technical information but we keep it fun and speak from the heart. To me, nothing sells wine faster than an honest opinion and friendly conversation.
I love the energy of the NYC wine scene. Chatting with importers, reps, and makers about what they’re excited about (or what magnum they cracked open at Wu’s last weekend). There’s such a diversity of wine here that everyone can have their own little niche.
Unfortunately, the concept of “inclusivity” has become controversial, but frankly, it’s all I’ve ever known. There is a certain level of vulnerability we all have when walking into a hot new place or a crowded bar. For some, this feeling can be amplified when you hand them a wine list. With this in mind, I just want to meet people where they are and provide a level of ease and comfort. They are not simply customers, and I am not simply a worker; we are both people who left our house this evening to come to Paulette, and we are trying our best. Even if I weren’t a Black transgender man, I would like to think that this would still be my approach. But I know all too well what it is to feel othered or underrepresented, and I strive to make sure that that doesn’t happen on my watch.
My favorite wines at Café Paulette and Petit Paulette truly change with the seasons. For this brisk early spring weather, I’m reaching for the Domaine des Miquettes ‘Saint Joseph Rouge,’ available at Petit Paulette. A silky Syrah with notes of dark chocolate and mashed blackberry, plus a lift of acidity to keep things feeling as light as the breeze.
Upcoming Wine Tasting on March 31
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