It’s hard not to love this sommelier-owned neighborhood restaurant. It features local-seasonal modern comfort food and staff members eager to tell the stories of the small-scale winemakers on the list. Almost everything on the menu—meat, fish, grains, cheeses and produce—come from New York and Pennsylvania farms. The dynamic food options include housemade pastas along with beef and vegetarian burgers. Wines come from people who, in the restaurant’s words, “couple minimal intervention with maximum innovation.” You can meet some of them at the restaurant’s frequent winemaker dinners.