A region’s food tells a story of people and custom. Flavors reflect the rich layers of time and tradition, and remind us of the fundamental beauty in sharing much-loved, authentic food. At A10, we bring you the cuisine and hospitality of the Cote d’Azur - bounded by abundant soil and water. Here, food and drink has been refined through generations to reveal a pure, delicious, and superbly crafted experience. Our menu represents our own modern additions to this ancient story, as well as our respect for the centuries of families, friends, and loved ones who brought these dishes to life.
— Matthias Merges

MATTHIAS MERGES

Proprietor

 

Q:  Why A-10?

MM:  The culinary history of this region is so rich.  The culture of Italy and France is a daily experience of stories, recipes and traditions, which have been around for thousands of years.  A10 gives all of us a chance to understand and enjoy this gracious history – as well as to add our own perspective to the ingredients and techniques we’ve come to love and treasure.

 

Q:  What's your favorite part of the menu?

MM: Of course, I’m proud of everything we create.  Our pasta and bread is made by hand.  The shellfish and fish we offer is sparkling fresh, simply prepared, and tastes of the sea.  Everything we serve highlights excellence, simplicity, and relentless attention to detail.  I can’t choose a favorite.  I love it all.

 

JOHN VERMIGLIO Chef   Q:  What inspires you about this cuisine? JV:  The people.  I have never come across a people so passionate about food and so enthusiastic about tradition.  It is my goal to offer our diners the same level of passion, humility, and respect found in this area.   Q:  Have you ever traveled on A-10? JV:  I have!  Along the way, I was mesmerized by the beauty and bounty of the areas surrounding the roadway.  The vineyards and olive groves throughout the rolling countryside were inspirational and beautiful, and truly give a sense of where your food and drink is coming from.  Anything that grows in land that beautiful has to taste good.  I would love our guests to feel the same level of excitement and awe I did while traveling the A10 – and to feel the passion and excitement that the restaurant team will put in to each and every dining experience.  

JOHN VERMIGLIO

Chef

 

Q:  What inspires you about this cuisine?

JV:  The people.  I have never come across a people so passionate about food and so enthusiastic about tradition.  It is my goal to offer our diners the same level of passion, humility, and respect found in this area.

 

Q:  Have you ever traveled on A-10?

JV:  I have!  Along the way, I was mesmerized by the beauty and bounty of the areas surrounding the roadway.  The vineyards and olive groves throughout the rolling countryside were inspirational and beautiful, and truly give a sense of where your food and drink is coming from.  Anything that grows in land that beautiful has to taste good.  I would love our guests to feel the same level of excitement and awe I did while traveling the A10 – and to feel the passion and excitement that the restaurant team will put in to each and every dining experience.

 

ALEX BACHMAN Barkeep   Q:  What is your job at A10? AB:  I am the official lover of all beverages!   Q:  What beverages are you loving at A10? AB:  I’m exploring an aperitif idea.  In Liguria, coastal Mediterranean, Provence, Costa Brava, for example, there is a strong aperitif culture.  And, I love the social aspect of this.  People come together at the end of the day, they talk, cook, and enjoy these lightly alcoholic drinks that are special and festive, but not so strong that you sleep through dinner.  Like everything we’re thinking about here, this is a centuries-old practice that is deeply rooted in culinary traditions of the region.   Q:  How do you create the cocktails featured on the menu? AB:  I was a history major in college and I love to research the background of the spirits and ingredients we use.  I think about creating a cocktail in very much the same way Matthias thinks about creating a dish.  Like with food, there is a balance of flavors that allows someone to experience the depth and complexity of a cocktail’s flavors.  I want to encourage people to appreciate and understand spirits in the same way they do wine – the context, history, flavor.  Spirits tell a story of people and place in the same way wines do.  

ALEX BACHMAN

Barkeep

 

Q:  What is your job at A10?

AB:  I am the official lover of all beverages!

 

Q:  What beverages are you loving at A10?

AB:  I’m exploring an aperitif idea.  In Liguria, coastal Mediterranean, Provence, Costa Brava, for example, there is a strong aperitif culture.  And, I love the social aspect of this.  People come together at the end of the day, they talk, cook, and enjoy these lightly alcoholic drinks that are special and festive, but not so strong that you sleep through dinner.  Like everything we’re thinking about here, this is a centuries-old practice that is deeply rooted in culinary traditions of the region.

 

Q:  How do you create the cocktails featured on the menu?

AB:  I was a history major in college and I love to research the background of the spirits and ingredients we use.  I think about creating a cocktail in very much the same way Matthias thinks about creating a dish.  Like with food, there is a balance of flavors that allows someone to experience the depth and complexity of a cocktail’s flavors.  I want to encourage people to appreciate and understand spirits in the same way they do wine – the context, history, flavor.  Spirits tell a story of people and place in the same way wines do.