Hyperlocal Northeast cuisine that includes foraged ingredients and rare-breed pigs meets one of the most important cellars in the country, with 6,000 labels amassed over 50 years. A recent focus on small producers keeps the list fresh.

From the sommelier:“There is a huge demand for rosé now, and white wine is also coming back. I think this is influenced by cuisine that is lighter and more Mediterranean, with more fish and vegetables. Diners are shifting from heavy meat to vegetable-focused menus and gravitating to lighter reds and whites.” –Robby Younes