A wine bar that has found its niche by complementing its discerning selection of wines from all regions with a range of small plates that are thoughtfully curated—a step beyond the usual charcuterie and cheese basics: such as black blood sausage cannelés with mussels and Sichuan pepper, fried guinea fowl ballottine with crab and foie gras, smoked yellowtail with foie gras, grilled spring onions, and salted lemon, and semi-cooked veal tartare with cockles and chimichurri, for example.
Chef
