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Customers crowd owner-sommelier David Haskell’s tiny11-month-old wine bar partly because of the 450-odd wines (including scores from the family’s own, deep cellar), with up to 50 served by the glass, but also because Haskell doesn’t make anyone feel dumb even if they’ve never heard of Alvarinho from Portugal or Vermentino from Sardinia. Chef Michael Bryant’s global small plates are delicious with all that wine.

We Loved

House-cured charcuterie; duck-fat fries.

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