Chef-Owner Philip Krajeck’s newest establishment is like a pizzeria from another planet. Try pizza with fermented potato or clam and smoked tuna flakes. The wine list is heavy on rosés, light reds and skin-contact wines; ask about limited-quantity off-menu pours.
From The Sommelier: “I think the wine and restaurant industry right now is taking some good steps to make wine more approachable to guests, to give them an opportunity to learn about new regions and try different grapes without putting a hefty price tag on them. Customers used to be very certain of a grape variety or region that they wanted, but based on my experiences they’re willing to ask the restaurant for a recommendation. For example, I don’t have a Napa Cabernet on my list, but if guests want something similar, we have this beautiful wine coming from Sardinia and is an indigenous Cagnulari grape —and the guests love it!” —Aria Dorsey, Folk
Dish We Loved: Heritage pork chop, turnips, kumquat, mustards