Three flights, seven seats at the counter, five at the standing rail. Pick a flight, tell us what you've been into, and we'll pour it next to something that'll bend your brain a little.
Every flight comes with a printed pour list, a two-ounce surprise top-off, and as many follow-up questions as you've got. Add the snack pairing for $24 — we recommend it.
Our entry path. One pet-nat, one orange, one chillable red, one wildcard. The shape of natural wine in 90 minutes.
Two hours, six pours, one through-line. Themes rotate weekly — Jura whites, granitic gamay, hybrid grapes from Vermont.
Five pours of the strangest, lowest-intervention, most-divisive wines on the floor. We don't tell you what they are until after.
The Deep Cut rotates every Tuesday. This week's theme: high-altitude Italian whites. Below is the actual pour list — no surprises, no markups.
Sourdough from Wide Awake Bakery, brined veg from our own crocks, fish from a guy named Sal. We accommodate vegan, gluten-free, and pescatarian diets — just flag it on your reservation.
Wide Awake sourdough, cultured Vermont butter with smoked salt, fennel pollen.
VEGHouse-fermented daikon, beets, baby carrots, mustard greens. Bright, snappy, made for orange wine.
VEGAN · GFSal's hot-smoked trout, crème fraîche, dill, lemon zest, cracked black pepper on toasted rye.
PESCThree rotating cured meats, mustard, cornichons, pickled cherries, hard cheese rinds.
GF AVAIL.Castelvetrano, Cerignola, Marcona almonds, citrus peel, rosemary oil, flaky salt.
VEGAN · GFEverything above, half-portion, for the table. Feeds two comfortably with a flight.
SHAREWe seat in 90-minute windows Tue–Thu, 2-hour windows Fri–Sun. Walk-ins welcome until 7pm if there's room. Confirmation hits your inbox in under 10 minutes.