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Tavola Rossa Restaurant

When the Tavola Rossa restaurant was in the final stages of completion in May 2004, they faced an unusual problem:  how to outfit a wine room with four glass walls?  The default decision was standard metal wine racks up against the glass, which would give customers a bottle-bottom view. 

VintageView^® Island Display Racking system to the rescue!

Fortunately, we had just reduced the pricing of our IDR (Island Display Racking system) by 25%, and a double-wide unit fit the new wine room perfectly (with a two foot walk-around space).  The double-wide Base Units with Upper Extensions added (as shown to the right) holds 576 bottles.  (Read more about our IDRs here.)

Tavola Rossa features "authentic Italian food served in a casual family restaurant" -- and plenty of fine Italian wine (though you'll find a selection of wine from other countries, too).  The restaurant is located behind Crabtree Valley Mall (Glenwood Avenue exit off the beltline) at 5300 Homewood Banks Drive in Raleigh, NC.  Their phone number is (919)532-7100.  Map  Website  Article

Information from the restaurant about Tavola Rossa's Executive Chef:

Peter Ryan is the Executive Chef at Tavola Rossa. Peter is an internationally renowned chef and restaurateur who has cooked, managed, and consulted at some of the country’s finest restaurants. He honed his skills at an early age at his mother’s Casa Bianca Restaurant, operated from the dining room of his Rutland, VT home. Named a "rising star" by Restaurant Hospitality Magazine in 1986, Ryan’s culinary talents have garnered him numerous awards including the Gold Medal at the International Crab Cooking Olympics in Baltimore, the Golden Gate Award in San Francisco and he was twice the recipient of the Grand Award in the Taste of Vermont culinary competition.

In May 1998 Ryan hosted and produced a PBS cooking series featuring Chefs of the Low Country (SC). This series evolved from the "The Taste of the Tidelands", the most prestigious culinary competition in South Carolina. The annual event (currently in its 10th year) has garnered national attention and is covered each year by USA Today and Southern Living Magazine. The event is judged by two restaurant industry giants, Walter Conti, former President of the National Restaurant Association and Chairman of the Board of the Culinary Institute of America; and Ferdinand Metz, former President of the Culinary Institute of America!

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