"To me, a wine bar serves limited food and is more focused on the beverage at hand. It might feel more 'casual' in that it invites guests to maybe peruse the bottles on the wall or pour their own wine from an ice bucket." Chase Sinzer, owner of Claud and Penny.
"You can drink Meursault Roulot in Brooklyn now! Before, a wine like this would have been allocated to the top restaurants in Manhattan. You diversify and it makes people excited about wine, even in more-casual places." Aldo Sohm, wine director at Le Bernardin.
"Guests lounge on emerald-green corduroy armchairs while leafing through a 500-bottle-strong menu that offers a generous range of picks for under $100, as well as a tidy sake selection." A description of wine bar Parcelle.
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