Few restaurant lists focusing on natural wine have the depth of Wine Director Justin Chearno’s, which is now more than 700 labels. Chef Nick Curtola’s menu of mostly small plates encourages experimentation with wine as well, and the weekend-only set lunch menu is a relative bargain.
From The Sommelier: “As more and more natural-focused restaurants and shops open across the country, the competition for small production wines increases every day. Over the last year we have been focusing on finding new wines outside of the Instagram and wine-fair bubble and working with importers that are bringing in wines that fit our philosophy but aren’t as obvious to people in the natural wine crowd. We’ve also been traveling more and talking with winemakers that we admire to try and stay ahead of what has essentially become a feeding frenzy for these wines.” —Justin Chearno, The Four Horsemen
Dish We Loved: Longfin squid with snap peas, oro blanco, upland cress, and tarragon
