After the workday, in places like Seville, Milan, Barcelona, and other cities that dot the Mediterranean, people gravitate to wine bars to relax, meet friends, savor small dishes of flavorful food, and, of course, enjoy the local wines that perfectly complement the moment.

In Wine Bar Food, acclaimed restaurateurs Cathy and Tony Mantuano show you how to re-create this irresistibly appealing part of the Mediterranean lifestyle at home. Organized by city, from Lisbon to Rome, and paired with accessible wines from each region, the delightfully unpretentious, simply prepared dishes can be shared as small plates by many or make a sit-down dinner for two or more. The 100 recipes emphasize flavor and ease of preparation over strict authenticity, so you’ll be able to round up the ingredients effortlessly to create delicious meals any night of the week, including:

Flaming Ouzo Shrimp (from Athens)

Pork Ribs with Garlic, Chilies, and Tomato (from Naples)

Pea, Bacon, and Pecorino Salad (from Nice)

Amaretto Polenta Pound Cake (from Venice)

Rich with great advice on affordable wine gems and recipes for some killer wine cocktails, Wine Bar Food has everything you need to make weeknight dinners and gatherings with friends simple, fun, and flavorful affairs.

"Husband-and-wife team Cathy and Tony Mantuano (chef-partners of the Spiaggia in Chicago, and authors of The Spiaggia Cookbook) share their delightful versions of wine bar recipes from across the Mediterranean. Each chapter focuses on a specific city (Rome, Seville, Nice and Lisbon, to name a few) and includes fun, fresh cocktails as well as simple yet delectable small plates and regional wine suggestions. The authors encourage mixing and matching recipes from different cities, explaining 'the point is to bring a little bit of the wine bar lifestyle — good food, good wine and simple technique — into your home.' The couple includes background information on each dish, giving the reader a distinct sense of each recipe, all written with clear and thorough instructions. From Venice there is Whipped Baccal with Polenta Crostini, and Black Pasta with Scungilli. Cocktail recipes include Limoncello Martinis from Naples and Mediterranean Lemonade made with ouzo, anise-flavored liqueur from Athens. Unique dessert recipes round out the assortment of options such as Mascarpone-Filled Dates with Chocolate and Lavender Ice Cream Sandwiches. With excellent sections on cured meats, imported cheeses and specialty pantry items, this is a wonderful book for food and wine lovers alike." Publishers Weekly (Copyright Reed Business Information, Inc.)

“Having witnessed Chef Tony at work, I can safely say he is indeed a magician. Tony's approach is both elegant and breezy making this cookbook of secrets, also known as Wine Bar Food, a must-have addition to any kitchen. Plus, there are loads of delicious recipes for vegetarians like me.”

—Todd Oldham, designer

“There is no better Italian restaurant in America than Spiaggia; Tony Mantuano has always been committed to the truest flavors and finest pairings of wine for his extraordinary cuisine. Now, with Wine Bar Food, he makes that same standard of inspired excellence available to home cooks and wine lovers everywhere.”

—John Mariani, food and travel correspondent for Esquire Magazine and author of the Dictionary of Italian Food and Drink

“I can only imagine the fun Cathy and Tony Mantuano had bar-hopping their way through Mediterranean culinary capitals researching these mouthwatering recipes that transport your mind and taste buds all at once. These bar bites are for non-fussy cooks and guests who have the confidence to enjoy what is rustic and what is local.”

—Danny Meyer, author of Setting the Table

“Cathy and Tony's new take on the seemingly simple and yet immensely satisfying concept of food and wine pairings makes it easy for both the novice and the professional to get so much more than the sum of vino plus comestibles. Most interesting to me are the lesser known wines from the Iberian peninsula and the killer yet easy to make snacks that accompany them. I'll take one of everything, please.”

—Mario Batali, author of Molto Italiano

“With the popularity of small plates growing every day, this book by ‘team Mantuano’ will help you fill your table like the finest chefs do in their kitchens.”

—Bobby Flay, author of Bobby Flay’s Mesa Grill Cookbook

“Having witnessed Chef Tony at work, I can safely say he is indeed a magician. Tony's approach is both elegant and breezy making this cookbook of secrets, also known as Wine Bar Food, a must-have addition to any kitchen. Plus, there are loads of delicious recipes for vegetarians like me.”

—Todd Oldham, designer

“There is no better Italian restaurant in America than Spiaggia; Tony Mantuano has always been committed to the truest flavors and finest pairings of wine for his extraordinary cuisine. Now, with Wine Bar Food, he makes that same standard of inspired excellence available to home cooks and wine lovers everywhere.”

—John Mariani, food and travel correspondent for Esquire Magazine and author of the Dictionary of Italian Food and Drink

“I can only imagine the fun Cathy and Tony Mantuano had bar-hopping their way through Mediterranean culinary capitals researching these mouthwatering recipes that transport your mind and taste buds all at once. These bar bites are for non-fussy cooks and guests who have the confidence to enjoy what is rustic and what is local.”

—Danny Meyer, author of Setting the Table

Organized by city--from Barcelona to Rome--and paired with accessible wines from each region, this reference is packed with great advice on affordable wines and 100 flavorful food and wine cocktail recipes.

CATHY MANTUANO is an expert on pairing food and wine. TONY MANTUANO is chef-partner at the celebrated Spiaggia in Chicago. The husband-and-wife team is opening Enoteca Spiaggia, a wine bar in Miami’s South Beach, in 2008. This is their second cookbook.