Piccolo came into existence in 2010 because our wine store customers were looking for a place of their own to share a bottle, a beer, or a laugh or two. We came to realize that what we created (together) was a pretty special place – a little off the beaten path with an atmosphere that is intimate, but certainly not stuffy – that is both light, and lively. It’s a come as you are, stay as long as you like kind of place; but come see for yourself.
Our wine and beer choices are totally driven by the likes of our customers (as well as our wine room staff!). While we have our favorites on the chalkboards, we’re always adding seasonal specials to complement our selections. And if there is a wine you just can’t do without, in all likelihood you can find it at our Village Wines retail store and we’ll gladly open it for you (a modest corkage fee is charged).
Food, You Say?
One thing that makes us unique is our thoughtful approach to food. We always offer charcuterie boards that will pair well with beer or wine, and Thursday through Saturday we offer a set seasonal menu with several weekly specials. Our chef is experienced at pairing food with both wine and beer and enjoys the opportunity to use fresh, local ingredients that create a palate pleasing experience.
Julia Piazza Porter grew up in an Italian family, where the dinner table was always loud and had an endless supply of love, food and wine. This very same vision is the driving force behind what goes into creating the intimate experience that is Piccolo Wine Room.
She is a lifelong food and wine enthusiast, with a background in Nutrition Science and Psychology. At the end of the day, however, her true passion is people. Connecting with them, getting to know them and doing whatever she can to brighten their day.
A few of her many interests include healthy cooking, hot tea, yoga/meditation, crisp autumn evenings, and full-bodied IPA’s.
Nick Wahle’s inspiration for food is truly an inherited trait. At an early age, his mother instilled in him a love for gardening, while his grandmother provided him both the inspiration and passion for cooking. Combined, these skills have become a prevalent part of who Nick is as a chef.
Driven by the knowledge and experience of what a difference fresh ingredients bring to a dish, as well as a desire to support local farmers, Nick sees this approach as one way, albeit a small one, to embrace our local culture and community.
Chef Nick worked for 3 years at 20 Brix prior to joining Piccolo, and before that he spent another 3 years at Honey, where he counts Owner/Chef Shoshannah Hafner as among his mentors and one of his early influences.
Brittany Kordis has spent years in the service industry, but working for Piccolo Wine Room has by far been her most memorable experience. She takes great pride in her reputation for being Piccolo’s down-to-earth bartender that will ALWAYS give it to you straight (with a little splash of humor, of course).
When Brittany isn’t bartending, you can find her loving on her dog (Kali) or giving clients a killer workout at The Breathing Room Pilates Studio in O’bryonville.
She likes to reward herself at the end of the week with a sweet treat from Bluebird Bakery and a robust Porter!
Kevin Wilhelm moved to Glendale in March of 2008 and quickly became involved in the community, such as including his house on that year’s holiday home tour, assisting with the summer concert series, and cofounding the National Historic Pub Crawl.
From certified public accountant to community center president, his résumé is packed with experiences irrelevant to working at a wine bar. A few of Kevin’s many interests include traveling, broomball, music, and employee discounts.
In addition to being our third-best bartender, Kevin hosts our Music Trivia events, created the Proseccolo, and is Piccolo’s unofficial head of promotions.
Mark Kjeldsen’s interest in a cooking career began when he was 14, and working as a busboy at a local Chinese restaurant. Inspired by the cooks, he decided to pursue a formal culinary education. After graduating high school, Mark took an apprenticeship under the Swiss baker Jean Paul Belmont. He spent years learning how to work with dough and bread that had originated from old world roots. Mark then began working alongside Chef Nick Wahle at 20 Brix as a line cook, learning a more contemporary and innovative approach to preparing and serving dishes.
Mark is incredibly excited to be at Piccolo, once again working with Chef Nick and is looking forward to creating delicious food, using fresh local ingredients.
Piccolo Wine Room Gift Certificates are available in any denomination and may also be used at Village Wines of Glendale. Certificates are at the store.