Minimal intervention wines by the glass and bottle and a low-ABV cocktail program featuring sherry and vermouth, spritzes, and other drinks are at the heart of a downtown wine bar and lounge. That may mean a ‘trebbiolo’ from Emilia-Romagna's La Stoppa or a Bonhomme sauvignon blanc from the Loire. Chef Cameron Myers’ menu includes a mortadella hoagie, beef tartare and a Little Gem salad, in addition to meat and cheese plates and a Gilda pintxo. Enjoy at the bar, on the rail in the window, or at one of the lounges in front of the fireplace.