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The Meat Wreath Is Back At Zoli's; Tyson Cole's Top Knot Inching Toward An Opening Date

Plus, learn about the wines of Napa Valley at Gemma next week.

A Meat Wreath is born.
A Meat Wreath is born.

PIZZA WIRE – It's a Christmas miracle – Meat Wreath is back. Zoli's holiday-inspired circular stromboli is stuffed with mozzarella cheese and five meats –  pepperoni, hot sopressata, Luscher’s sausage, prosciutto, and salami. You’ll have to call ahead and place your order at least 24 hours in advance, and Meat Wreaths can only be picked up Thursday through Sunday. As a bonus, $5 from the proceeds of each Meat Wreath will be donated to Meat Fight, the equally meat-stuffed annual fundraiser for the National MS Society. [EaterWire]

UPTOWN – Top Knot, the bar concept planned for the space upstairs at Uchi, may be inching closer to opening. A post to Uchi's Facebook page announced that Top Knot is hiring servers, who will start training on January 4, 2016. A spokesperson for Uchi owner Tyson Cole could only confirm a "Winter 2016" opening, and that "key personnel" for the concept will be announced in the coming weeks. [EaterWire]

KNOX-HENDERSON – Next Monday, Gemma owners Alison Yoder and Stephen Rogers will host a Napa Valley wine dinner with sommelier Kelli White to celebrate the release of her book About Napa Valley: Then And Now. Yoder and Rogers worked at PRESS in Napa Valley with White, who will choose six wines for the region to pair with a six-course dinner prepared by Rogers. Included in the $250 ticket price is a copy of White's 1300-page book, which is basically a mini-course on Napa wines, and reservations can be made by calling the restaurant. [EaterWire]

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