How 3 Of Italy’s Master Tailors Are Making Suits Easier To Wear

The tastemakers behind Corneliani, Isaia and Caruso share how their new breed of tailoring fits the way we dress now.

By Aleks Cvetkovic 18/10/2022

For the past five or six years—but especially during the last two—menswear writers around the globe have been either balefully lamenting or gleefully exclaiming, depending on their personal tastes, the demise of the suit.

And indeed, for a time, it looked like the suit might have been on the way out, with brands including Brooks Brothers in the US and Kilgour and Gieves & Hawkes in the UK declaring bankruptcy or entering liquidation in the wake of lockdowns and empty offices.

Around the globe, yes, but in Italy, not so much. According to an admittedly unscientific survey of a few stylish Italian friends, far fewer column inches have been penned there on the subject. Italian tailoring has fared better than elsewhere, perhaps because it’s a different kind of animal: softer and less formal than its Parisian and English counterparts, more lightly constructed and relaxed in attitude than its American cousins. So the Italian sensibility is better primed to adapt more naturally to what is required right now. But possibly, too, because Italian men tend to wear tailored clothing differently—more casually, with an extra shirt button (or two) undone, with jackets unfastened, with loafers. Not just for work. For whenever they want to feel, and look, their best. You’ll often see older Italian men meeting up in town squares wearing tailoring that has clearly been worn for many years and still looks great.

So what can the stylish man, and indeed the style industry, learn from the Italians? We spoke to three of Italy’s biggest sartorial players—Corneliani, Isaia and Caruso—to find out. With close to a year of normal life behind them, this trio has found a post-pandemic-shutdown stride. All three make their clothing in their own dedicated tailoring factories and have evolved their offerings in interesting ways. What, then, do they believe menswear should look like in the post-business-suit era of 2022 and beyond?

To answer this question, Corneliani got creative. The label introduced a new, experimental sub-brand called Corneliani Circle for the autumn/winter 2020 season, just before the pandemic struck. Designed with “a forward-looking approach,” the resulting capsule collection—which featured distinctive pieces such as organic-cotton field jackets and blazer-meets-chore-coat hybrids—marked a step change for a company that has historically relied on traditional suiting. At the start of this year, Corneliani Circle was granted its own dedicated design lead, Paul Surridge, a Briton who was formerly the creative director of Roberto Cavalli. Billed as a collaboration with the new label, Surridge’s role is to “rejuvenate” Corneliani’s classicism and use the Circle collection to set a new, relevant direction. What does “rejuvenating” classic tailoring mean to him? Interviews have been lightly edited and condensed for clarity.

Paul, you started to collaborate with Corneliani on Corneliani Circle in January. What were you thinking after two years of pandemic disruption?

PS: For me, that period was almost a complete reduction of taste, a reduction of style. We were just left with comfort—that was all that mattered. Consumers were bombarded with images of A-list celebrities and style icons in slouchy home attire. The glitz and glamour of the red carpet disappeared. Also, I don’t think the [pandemic] killed [streetwear], but it was already saturated, oversaturated, because it was in everyone’s lives.

Corneliani suiting

Softer, slouchier silhouettes in elegant neutrals, such as this ensemble in monochromatic beige, give a fashion-forward refresh to Corneliani’s classic suiting. Courtesy of Corneliani

How has this filtered into your new vision for Corneliani Circle?

PS: I looked at Corneliani and felt that [the Circle capsule] was an opportunity to rejuvenate tailoring and attract a more fashion-forward demographic by using comfort to do something very elegant.

And what does good taste mean to you?

PS: This whole idea of “radical chic.”

I like “radical chic.” Are you talking about the term Tom Wolfe coined with reference to liberals dressing like radicals?

PS: Yes, I heard the term from a close friend and CEO of a luxury brand when we were discussing design and luxury today. The “radical” works for me because I wanted to be a bit more provocative with the idea of tailoring for Corneliani. For me, this project is about how far I can push the envelope, while being relevant to the brand. The “chic” component is in the colours we used, which are very familiar but put into a differ- ent context. Beautiful earthy tones and sophisticated shades—I find them quite peaceful.

Surridge’s first capsule collection, which will be available next spring, epitomizes this idea. The items are more generous and slouchier than Corneliani’s clean-cut mainline suiting, with a washed-out colour palette and a focus on easy mix-and-match pieces. It’s a very different approach for the brand but still understated and composed. Take, for example, the collection’s Architect jacket, which references a straitlaced British look, with square proportions and a three-button front. Despite its classic roots, the jacket in Surridge’s hands is a subversive piece for customers “with a younger mindset,” distinctive in its silhouette and construction.

PS: It’s an oversized, upscaled blazer. We cut it in wool, hemp and silk, which I was worried might feel a bit [old-school], but by underpinning it with a white T-shirt, a tailored pant and then a long belt, it felt contemporary—like we’d tipped something very traditional into a modern key.

Do you think that modern tailoring still has a place in a man’s wardrobe today?

PS: Totally, it never goes away. The male wardrobe is defined by the shoulder. The shoulder expresses the times.

So, what are your shoulder lines saying about the future of men’s style?

PS: For tailoring to work it has to reflect the mood, so it has to be comfortable. It has to be loose; it can’t be fitted. It has to be soft. The shoulder has to be lightly constructed, and the jacket’s collar has to sit around the neck like a scarf. When you combine these things with the silhouette we worked on, with the jacket longer in the front and the shoulder seams thrown towards the back, you end up with a slightly sportier, easier feel. These aren’t clothes for a suited-and-booted investment banker in a boardroom.

Is the business suit on its way out, then?

PS: I think the idea of a uniform, of “institutional dressing,” is gone. The corporate suit will still exist because some professionals will always need to wear one, but in a world where most of us don’t need to wear suits, we have an opportunity to remove tailoring’s formal aspect and put it into an informal context, which I think is very fresh.

If Corneliani Circle’s new direction is all about quiet, contemporary elegance, at colourful Neapolitan brand Isaia, CEO Gianluca Isaia, representing the third generation of family ownership, has taken a different tack. Isaia has moved quickly to pivot its in-house production, supplementing flamboyant suiting with casual sportswear and all the pieces a man needs to dress down his suits and sport coats. In the first half of 2022, sportswear accounted for 40 per cent of sales, twice what it was going into the pandemic. Dialling in from a break on Capri, Isaia talked about this new strategy and how he’s elevating sportswear with a tailored sensibility.

GI: In 2019, the company was growing in a healthy way—we’d had double-digit growth every year for the past four or five years. Then Covid hit and we had a huge shock, because our sales were mostly concentrated in jackets, suits, dress shirts and ties. Perhaps only 20 per cent of our sales was sportswear.

That sounds challenging. How quickly were you able to respond to that, and what did you do?

GI: Even in the first lockdown, we started to plan a new strategy. Over the last two years we’ve internalized most of the production of casualwear categories that in 2019 we were making with external factories. Our own factory started to produce pajamas, robes, polo shirts and jersey pieces. If nothing else, we had to keep all our makers busy, because there was no need to make any of our tailoring.

Isaia Pinstripe Trouser

These trousers’ double-button waist tab and kissing pleats are among the sartorial details that ground Isaia’s more irreverent designs in the Neapolitan tailoring tradition. Courtesy of Isaia

You clearly recognized the need to respond to the pandemic by creating casualwear. But how do you think the pandemic has changed men’s style long-term?

GI: Men won’t go back in terms of comfort. Take, for example, the classic pant. We are selling more drawstring pants to wear under blazers than we ever have before, even in classic tailoring fabrics. Men’s shoes are different, too—men want more comfortable shoes. Honestly, today, I don’t know if we’ll ever go back to wearing ties.

So luxury sportswear is a growth area for Isaia, then? Is that customer any different from your tailoring one?

GI: Our customer can tell if a buttonhole is sewn by hand or not, and he can recognize hand-stitching, whether it’s in a jacket or a jersey polo. Certainly, our jersey is selling extremely well. We buy the fabrics from the best Italian mills, in cashmere-silk or cotton-silk, and cashmere-cotton blends.

But tailoring is still a significant part of your sales, so how are your customers combining suiting and sportswear?

GI: Let’s say a mix between tailored pieces and sportswear [simultaneously] that feels very fluid. Certainly, that’s what we now stand for as a brand.

Back in the north of Italy, in the town of Soragna, Caruso’s 420-strong tailoring workshop is struggling to keep up with renewed demand. “Production-wise, many brands thought the jacket was dead, and they shut down their own production. Now they’re coming to us,” says CEO Marco Angeloni, who joined the company in 2019 and has steered the ship through the pandemic’s choppy waters. Angeloni’s take on menswear is subtler than that of Surridge and Isaia. Caruso’s collections aren’t as flamboyant as Isaia’s, nor as fashion-led as Corneliani Circle’s. Instead, Angeloni is seeing his customers embrace “playful elegance” and a revived interest in the classics, including statement eveningwear.

Let’s get the obvious question out of the way at the start. How has the pandemic changed menswear for you, and for Caruso?

MA: When it arrived, everyone’s motto was: “The jacket is over. You don’t need a jacket for a video conference.” I think that was true for four or five months.

Now I really believe there’s a desire for a man to, first of all, enjoy life more, and to find pleasure in dressing up again. For sure, this isn’t a comeback of the uniform.

The uniform is something that, in my opinion, was already dead before the pandemic. The pandemic hit it really hard. Now the jacket is coming back because it’s an object of desire. All of a sudden, it’s a way of being chic again. I think we’re seeing something more playful but still elegant coming back.

What does that mean to you? What makes a jacket an object of desire?

MA: It means that we are talking to a man who wants to dress in a way that shows that his clothes are his own choice, not his boss’s choice. Last season, sales were 68 per cent up, which for us is a gigantic comeback. But if I look at the colours, before the pandemic it used to be 80 per cent blue, perhaps 16 per cent grey and then a touch of something else. Now it’s not all about blue. We’re seeing more natural colours sell, like camel, shades of green—something that shows you have taste.

Caruso’s fall/winter ’22 collection, inspired by perennial style muse Miles Davis, is awash in earthy colours and luxurious separates. And as Isaia mentioned, there’s not a tie in sight. Instead, sleek knitwear underpins tonal tailoring, and there’s a surprising focus on standout tuxedos, whether in bright brown silk-wool or bold silk-wool jacquard. Looking ahead to spring 2023, Caruso has developed several new qualities of seersucker in superfine tropical wool, in green, camel and other contemporary colours, challenging the fabric’s stuffy blue-and-white-striped stereotype. But, if Caruso’s styling and fabrications are evolving, the brand’s two oldest and most classic jacket models have quickly bounced back.

Caruso Jacket and Hoodie

Caruso is combining sportswear and soft tailoring for a modern take on the male wardrobe, as with this lightly padded Ponza jacket and wool-cashmere hoodie. Courtesy of Caruso

MA: During the pandemic, we introduced a technical jacket called Ponza, entirely made from Japanese nylon. It sold very well back then. Now I see this is already decreasing because, all of a sudden, people are asking for suits.

So technical, “novelty” tailoring had its moment in the pandemic, but actually that moment has passed?

MA: Yes. Now the Aida jacket [Caruso’s signature tailored jacket] is our best-selling item, a classic jacket in which there’s no shoulder pad whatsoever, just the canvas that runs up into the shoulder. If you look at the category of suits and jackets, the Aida will be almost 50 percent of sales—it’s really strong.

At the same time, we’re seeing an item which we thought was dead, our Norma jacket, which is more constructed, is coming back. I’m not sure whether it’s a fashion statement, or a reaction to hoodies and sweatshirts with no shoulder to them, but there’s a trend coming back there.

So, in 2022, the traditional business suit is on the rocks, and expressive “lifestyle” tailoring to socialize in is on the upswing. But if comfort was menswear’s buzzword in 2021, today the concept is combining with newfound sartorial freedoms and the desire, as Angeloni emphasizes, to play with the traditional uniform and still be elegant.

While the pandemic dealt many suiting brands a heavy blow, it has also helped some tailoring houses—Isaia, Caruso and Corneliani among them—break new ground and rethink what matters to their clients. Gianluca Isaia’s own personal definition of elegance speaks to this shift in perspective:

GI: I don’t think the concept of elegance has changed from before Covid. Elegance is something really personal. I always give this example: You have to imagine yourself on a stage alone with a lot of people in front of you. If you feel comfortable with what you’re wearing, you can be elegant anywhere.

What makes a man elegant in 2022, then?

GI: What has changed is the old concept of the rules: “The shirt has to be like this, the length of the jacket has to be like that.” Now we help our customers to find their own rules to be comfortable, and so to be elegant.”

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Sitting on the Dock of Balmain

Is The Dry Dock Sydney’s Hottest New Pub Renovation?

By Belinda Aucott-christie 15/05/2024

At its peak, in the late 1890s, Balmain had 55 pubs. They were noisy watering holes that serviced thirsty hordes after a day’s labour at the suburb’s harbourside coal mine and shipyards. Today, Balmain is dotted with charming workers’ cottages set behind picket fences and stolid corner pubs, which have been converted into restaurants and homes.

One such establishment, the Dry Dock on Cameron Street, has undergone a multi-million dollar renovation. As an original public house built in 1857, it remains fixed in a local backstreet and offers a porthole to the suburb’s blue-collar roots.

Locals can still bring their dogs into the front bar, or retreat to the lounge to sit next to a crackling log fire. 

The renovation carried out by Studio Isgro and H&E Architects combines rustic touches—like the acid-etched sandstone exterior, exposed brickwork and beams  —with elegant light fittings, an incredible sound system and tasteful art. “It has a transportive, escapist quality, where you could be anywhere, or right at home,” says interior designer Bianca Isgro of Studio Isgro, who spent two years on the overhaul. Her team designed a modern gastropub on the site after gutting and stripping the building, which had been neglected for years. 

Founder and managing director James Ingram (ex-Solotel and Merivale) has assembled a warm, friendly service team that matches the pub’s character. He says his team has fought hard to preserve the pub’s long-standing connection to residents and to get the mix of old and new right.

“Balmain is home to so many devoted residents who are rightly proud of the suburb’s working-class roots,” says Ingram over a frothy beer in the warm-toned front bar.

“The Dry Dock has been designed to have that timeless feel that stands the test of time.” 

The large open kitchen features an oyster bar and serves French-style fare, delicious sides, and hot desserts. The wine list is on point, with something in every price range and a friendly sommelier doing the rounds. 

The kitchen is led by seasoned chef Ben Sitton, who previously rattled the pans at institutions including Felix, Uccello and Rockpool Bar & Grill. His kitchen faces a large dining room with unclothed tables, bentwood chairs, tumbled marble floors and exposed trusses that give it a contemporary feel.

The back of the room overlooks a walled garden, with a giant ghost gum at its centre and views of neighbouring residential fences. 

 

Chef Sitton says his team relishes the opportunity to cook from an expansive modern European repertoire with quality produce. The robust flavours and textures are centred around the smoky quality that comes from Josper charcoal grills, wood-fired ovens, and the rotisserie.  

You can order steak frites with charred baby carrots, or baked market fish with a cheesy, potato gratin.

The Peninsula Hospitality Group, the team behind Dry Dock, is now looking to expand its foothold in Balmain by opening at least one other venue.

Visit for the food, stay for the vibe.

The Dry Dock, Public House & Dining Room, 22 Cameron Street, Balmain, NSW 2041. P: 02 9555 1306; drydock.com.au

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How To Drink Salon, Guilt-Free with Nick Hildebrandt

Once-in-a-Lifetime Wines By The Glass Come to Melbourne’s Atria and Sydney’s Bentley Restaurant + Bar

By Belinda Aucott-christie 15/05/2024

Want to eat a succulent starter of pearl meat and smoked lime butter with a glass of 2013 Champagne Salon? Or sink your teeth into chef’s cut Tallow-age beef while sipping a silky glass of 2021 Bass Phillip Pinot Noir?

This month you can. 

All through May, wine-loving patrons can order such rare drops by the glass at Michael Greenlaw’s Atria at The Ritz-Carlton in Melbourne, and Brent Savage’s The Bentley Restaurant + Bar in Sydney. Think glasses of Margaux  for around $70 and Crozes-Hermitage for under $50.

These precious wines that never grace wine lists, let alone by-the-glass menus, are being offered at 50% below the expected by-the-glass price, courtesy of Coravin’s World Wine Tour. 

Coravin is the life-preserving wine tech that allows oenophiles to pour vintage wines without removing the cork. The patented needle and gas system allows for the extraction of fine wine, without exposing the precious vintages to ruinous oxygen.

“This is a great initiative,” says owner and sommelier Nick Hildebrandt from his dimly-lit ground floor venue The Bentley Restaurant + Bar.. 

“This May we have the opportunity to pour by the glass some of the world’s most sought after wines. Especially Champagne Salon, which is extremely rare, and my favourite Champagne of all time,” he says beaming at the thought of serving the scarce blanc de blancs.

“We have a large following of loyal wine lovers who come to our restaurants and they are super excited to taste these wines at a reasonable price.”

The smiling sommelier continues, “Our guests will have the opportunity to taste a selection of famous and rare wines in pristine condition without spending hundreds or, in some instances, thousands on a bottle.” 

Until the end of May, patrons can sample wines from a limited list expertly curated by Coravin, featuring local and international gems. Learn more about Coravin’s World Wine Tour here.

To book visit Atria or Bentley Restaurant + Bar

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Painted Black

Dion Lee is teaming up with Cho Cho San for an Australian Fashion Week event.

By Horacio Silva 10/05/2024

The more things change, the more things stay the same. Nowhere more than in the fashion world. Despite the vagaries of taste, black remains the go-to colour of choice. Fitting, then, that for next week’s Australian Fashion Week, the perennially black-clad media darling Dion Lee has partnered with Pott’s Point Izakaya joint Cho Cho San on a black-themed late-night ramen bar.

Lee, based in New York and not showing in Sydney next week, has worked with the restaurant to create a menu inspired by his inky, haute-industrial aesthetic and favourite flavours.

As part of the signature offering ($50pp) guests are offered “Dion’s Martini” on arrival (his take on the classic vodka drink spiked with a black olive, natch), a Tokyo-style shoyu ramen with shitake mushrooms, smoked daikon and crunchy tempura shiso leaf, and a winning black sesame and cocoa soft-serve ice-cream replete with black cone. (Trust us, it tastes infinitely better than it sounds.)

Lee rarely strays outside his fashion lane, but a little blackbirdie tells us to expect an announcement soon about a major new collaboration. Let’s hope it involves black ice cream.

Cho Cho San x Dion Lee: Late Night Ramen Bar

Available from May 13-16, 5pm to late.

Signature set: $50pp includes Dion’s Martini, Tokyo Shoyu Ramen and Black Sesame Soft Serve.

To book click here

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A New Chapter for Jaeger-LeCoultre’s ‘Reverso Stories’

A special Reverso exhibit arrives in Sydney this week.

By Josh Bozin 08/05/2024

Few watch enthusiasts would be unfamiliar with Jaeger-LeCoultre and its enduring Reverso collection. Since 1931, the Reverso has been celebrated as one of the great dress watches of the 20th century.

In recent years, the watch has gone from strength to strength—in 2023 alone, we received the new Reverso Tribute Chronograph, the impressive Duoface Tourbillon, and the slimmer Reverso Tribute Small Seconds—capturing the imagination of casual observers, collectors, and those looking to scale the horological ladder.

Jaeger-LeCoultre
Jaeger-LeCoultre

It is also part of the cultural conversation thanks to exceptional branding experiences, such as ‘Reverso Stories’, a travelling experiential trunk show. Jaeger-LeCoultre is again summoning its movable experience to Australia, this time in the heart of Sydney’s CBD. For a limited time, eager fans can glimpse the Reverso collection up close via a multi-sensory exhibition tracing the history of this remarkable timepiece.

Presented in four chapters ( Icon, Style and design, Innovation, and Craftsmanship), the Reverso story will be told through the lens of Jaeger-LeCoultre’s expert watchmakers, who combine nine decades of craftsmanship, inventiveness, and design into one interactive experience.

As a bonus, guests will be privy to a large-scale art installation by Korean artist Yiyun Kang—commissioned by the Maison under its ‘Made of Makers’ programme—and the launch of three exceptional new Reverso timepieces, yet to be revealed. These watches will showcase skills such as enamelling, gold-leaf paillonage, and gem-setting, mastered by the manufacturer’s in-house Métiers Rares (Rare Handcrafts) atelier.

Jaeger-LeCoultre
Jaeger-LeCoultre

Completing the immersion into the spirit of Art Deco, guests will be able to enjoy a complementary refreshment post-experience at the pop-up Jaeger-LeCoultre 1931 Café.

‘Reverso Stories’ will be held in Sydney’s Martin Place from 10–19 May 2024. It will be open daily from 9 a.m. to 7 p.m. (and 5 p.m. on Sundays) and free to the public. Visitors are welcome to book online here or register upon arrival.

For more information, visit Jaeger-LeCoultre.

 

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Thanks to Coravin, You Can Order the World’s Best Wines by the Glass

The Coravin World Wine Tour offers foodies exceptional wines by the glass at two Australian restaurants.

By Josh Bozin 15/05/2024

Before 2013, the idea of preserving (expensive) wine was a real issue for wine connoisseurs, professional and otherwise. That was until Greg Lambrecht stepped in.

To save exceptional wine from spoiling, the American inventor created the Coravin, a preservation and pouring device that extracts wine from the bottle without compromising its taste or pressure. In other words, if you wanted to enjoy a glass of that Cabernet Sauvignon from Bordeaux you’ve been saving but don’t want to finish the entire bottle, you wouldn’t put a silver teaspoon in the bottleneck and hope for the best. You’d use a Coravin.

“It’s always been my dream to enable wine lovers to drink whatever they want, whenever they want, in the quantity that is right for that moment,” Lambrecht tells Robb Report. “Some nights, that may be just one or two glasses from an incredible bottle of wine or maybe treating yourself to a fine Champagne, and with Coravin you can do this without feeling the pressure to finish the bottle or risk of throwing wine away when it’s past its prime.”

Coravin changed the game and is arguably one of the best advancements in modern Oenology. It has become a mainstay in the wine and hospitality industry globally, with most top-end restaurants and sommeliers utilising of its many iterations to service varied worldly wines.

Today, 11 years later, Coravin celebrates its achievements in the wine industry with an official, inaugural Coravin World Wine Tour. Wine connoisseurs who dream of tasting some of the best wines from around the world at almost 50 percent below the standard price, take heed.

For the month of May, patrons can sample wines from a limited list expertly curated by Coravin. The list features local and international wines of recognition that rarely grace restaurant lists, let alone by-the-glass.

Bentley Restaurant in Sydney and Atria at The Ritz-Carlton Melbourne will be serving customers exceptional, high-profile wines by the glass using the innovative Coravin wine serving system until May 31st. If you fancy indulging in some of the world’s rarest wines, such as Champagne Salon ‘S’ Blanc de Blanc Brut 2013—which retails for $3,800 a bottle and will be served by the glass exclusively at Bentley—or scarcely available Australian wines such as Bass Phillip Pinot Noir 2021 and Bass Phillip Chardonnay 2021, this is your chance.

“A notable trend in the industry is many venues are starting to offer alternative pour sizes, to suit single diners or tables of two better. This is to ensure a more comprehensive wine experience at the venue, without needing to commit to a full bottle or wines that are not available in a half bottle format,” says Sean Lam, head sommelier at Atria.

“Coravin technology enhances the traditional wine-tasting experience and elevates the overall dining journey. At Atria, for example, we can offer side-by-side a Margaret River Chardonnay, Mornington Peninsula Chardonnay and a Premier Cru Chablis, and all three wines are in peak condition.”

Christopher Tan, director at Bass Phillip, adds that it’s a privilege to contribute to Coravin’s first World Wine Tour. “We are talking about wines that would be the envy of any serious wine collection, so it’s outstanding to see these being served in restaurants, let alone by the glass.”

Atria Melbourne

In addition to Australia, the Coravin World Wine Tour will also run in the UK, Italy, and France. To experience this special Coravin first-hand, Sydneysiders can make a reservation at Bentley Restaurant + Bar and Melburnians at Atria at The Ritz-Carlton anytime this month.

For more information, visit Coravin.

 

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