Sommelier John Slover's career in New York City has included everything from joining a four-star restaurant with an established wine program to creating a wine list from scratch at a casual watering hole. Now he's looking for his next gig where he can make a name for himself in the city's competitive wine market. "At this point in my career, I'm pretty specific about what I want," Slover said. "I want a place that's serious about wine on a long-term basis, with a sizeable wine list. There is a set of New York diners who don't go to restaurants unless there's a wine program or wine director they admire."
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