This restaurant has what could be the largest natural wine list in the world. Its roster is populated with verticals and aged options from producers you likely won’t find at many other places. It demonstrates that a 100% natural wine list can have all the breadth, depth, global reach and mix of innovative and classic producers as the most exalted conventional wine program. The wines should not obscure the cooking of executive chef Nick Curtola, which is both meticulously conceived and simply luscious. On the menu, you’ll find options like the yellowfin tuna tonnato with yuzu kosho and smoked dulse.