“We’ve been serving meat and offal at Joe Beef for 10 years; we wanted to start eating our veggies,” says Vanya Filipovic. She’s the co-owner of this vegetable-centric wine bar, an offshoot of Joe Beef that recently underwent an expansion. Whole roasted cauliflower is cooked and seasoned like a roast chicken (and adorned with crispy chicken skin); celery root gets sliced carpaccio-thin and paired with a creamy anchovy-caper sauce. The wine list focuses on natural bottlings from cooler climates, like Strohmeier’s crisp, cloudy, zero-sulfur Trauben, Liebe und Zeit. 2519 Rue Notre-Dame Ouest; vinpapillon.com.