There's a reason why, shortly before this writing, Rudy Mikula was poached from Nove Italiano by Consilient Restaurants to become wine and beverage director for Hibiscus, among other Consilient duties. No surprise. Mikula is a walking comfort zone, a wine geek whose easy style and bone-dry wit melts inhibitions, making diners susceptible to Mikula's unique brand of vino evangelism. Listen to him. He plumbs and probes for the world's great sacramental blessings like the best of them. He'll pour you sips of his favorites. Like a particular wine and want to avoid the painful restaurant mark-up flaying? He'll soak off the label and secure it in a Ziploc so you can bring your bagged prize to your favorite retailer. Mikula is an intensely sincere steward, at once discerning, eager and shrewd. He'll usurp your finger and lovingly lug it through the wine list, helping you pinpoint the hidden ones that won't scare the Quicken out of you. If he can do this with Italian wines, with all of their confounding indigenous grapes and regional obscurities, imagine what craftiness he'll pull with the far more mainstream Hibiscus list. Just wait. And watch.