Once or twice a month we host the people who actually press the grapes. Five courses, six pours, sixteen-to-twenty-four seats, and a winemaker who'll talk all night if you let them.
Tickets cover everything — five courses, six wine pairings, the talk, and the after-pour. We don't add gratuity; the staff is paid a living wage. Bring an empty stomach and your most curious questions.
Emmanuel Houillon stops by on his US tour. Five courses built around his entire 2022 lineup — the Poulsard, the Trousseau, the topped-up vin jaune, and a ten-year vertical of Savagnin. He talks; you ask.
A pet-nat-only menu paired with the entire Costadilà lineup — 280slm, 450slm, the rare rosato, and a barrel sample of next year's release. No SO2 added at any stage.
Deirdre Heekin from La Garagista pours the entire range of cold-climate hybrid grapes — La Crescent, Marquette, Frontenac Gris — and breaks down why these are the future of low-intervention wine in North America.
Patrick Sullivan flies in for one night. Five courses paired against his Haggis, Bobby, and Breakfast Wine — all carbonic, all chillable, all under 12% ABV. Plus a flight of obscure Aussie raw-milk cheeses.
The format stays consistent — the wine, the food, and the maker rotate. Show up at the start time; we close the front door, stack the candles, and pour until 11.
We lock the front, dim the lights, light forty-some candles. Welcome pour at the bar while seats fill.
The maker introduces themselves, walks the room through the lineup, takes the first round of questions before plates land.
Plates and pours roll for two and a half hours. Lina circulates, Otto handles the pour, the maker eats with a different table each course.
After dessert, anything left in the bottles gets passed around. The maker sticks for an hour, signs labels, and answers anything.
Three quick glimpses from the spring season — Costadilà in February, Tschida in March, Foradori in April. Photos by our regular Sunday photographer.
Pet-nat-only menu, sold out in 36 hours. Ernesto Cattel poured the rare 540slm and the room lost its mind.
Ten-year vertical of Himmel auf Erden. Five members flew up from DC. Three new club sign-ups that night alone.
Elisabetta Foradori walked the room through her amphora program. Single-vineyard Teroldego paired against grilled radicchio.
Tickets are non-refundable but fully transferable up to 24 hours before the dinner. We'll text you the night before with a parking note and a heads-up about the menu.