There are two Italian restaurants near me that have these, and yes, they are fawkin sexy. So cool how they mechanically operate.
BTW, thanks FG for the input. The sauce was more or less white wine, not a sauce with white wine. I was going to make the Treviso-style pork ribs from Hazan; brown ribs, add garlic, sage, and wine to deglaze and "braise" for about 20-25 minutes. I love this dish in wintertime, and it's relatively easy, and hence do-able for a weeknight when I don't have a lot of time to do prep. Based on some info from SFers (that I even think was posted in this thread), I figured that was plenty of time to boil out nearly all the alcohol.
The problem was I have a few different people coming over with different known food issues and preferences, which narrowed down what I could make considerably and put me into a box. In the final analysis, though, I've settled on a different dish. I just figured it was the most polite and considerate thing to do as a host, even if it was sort of a pain to have to reconsider.