Bunon
While many of Tokyo's most famous natural wine bars have borrowed from their Parisian brethren, Bunon represents a true Japanese appropriation of the concept, from the service to the food…
- story: Leslie Pariseau
Cumulus Up
This dark, glittering Central Business District (CBD) wine bar sits above its sister venue Cumulus, Inc. Order a plate of ham or some profiteroles (they make the ice cream to…
- story: punch_intern2
Olympic Provisions (Southeast)
Located in an industrial complex near the eastern bank of the Willamette River, Elias Cairo and Co.'s original outpost of Olympic Provisions—which opened in 2009 and promptly went on to…
- story: Talia Baiocchi
Angel Face
On the surface Angel Face appears simple and unassuming; there is no cocktail menu and the short list of French bar snacks contains zero description. But this quiet little bar…
- story: Leslie Pariseau
These Are the Best Wine Books of 2014
Wine critic for The New York Times Eric Asimov presents "The Best Wine Books of 2014." This year's selection is heavy on the categorical and regional subjects including Barolo and Barbaresco: The…
- story: Janet Lee
Fung Tu
At Fung Tu, a restaurant that melds Chinese with new American with New York ingenuity, sommelier Jason Wagner has built a list of cocktails like the Sherry Shao Xing that…
- story: Leslie Pariseau
Le Caviste
Le Caviste is the destination for hipster French wine in Seattle, served alongside food that draws inspiration from rural France. A self-described bistrot-à-vins, the focus here is on small, artisanal…
- story: Talia Baiocchi
The Ten Bells
New York's closest approximation of a Parisian natural wine bar, The Ten Bells has been a magnet for the city's downtown wine crowd for years. Named for the London pub where Jack…
- story: Talia Baiocchi
Pearl & Ash
Patrick Cappiello's list at Pearl & Ash has taken all of the depth and classicism you'd expect from a fine dining wine list and then littered it with an exciting,…
- story: Talia Baiocchi
St. Anselm
A railroad room with a small bar on one end and a chef's counter on the other, St. Anselm doesn't look like much from the outset. But Joe Carroll's reinvention of…
- story: Talia Baiocchi
