The natural wine bar with a nightly dance party that took the Mission by storm in the last couple years is expanding in the neighborhood with a second venue, which will be a nightclub with food and cocktails. Bar Part Time, which started as a pandemic pop-up and has become a popular fixture on 14th Street, was part of a natural wine wave that has drawn in a bevy of young Millenial and Gen Z drinkers in recent years.
Amari Collins is tired of wine speak, exhausted by pretense, and dedicated to comfort. She films her typical Vin Dealer post on a tar roof outside her bedroom window, dancing, often without pants. She describes qvevri, a traditional earthenware vessel used in Georgian wines, as "a big ass clay pot." The wine she's sipping, a Saperavi, "is Juicy Couture...with slightly naughty vibes." Drinking with Collins is like hanging out with your bestie, not a wine guru.
Co-owners David Wilson and Zoe Clifton are applying their same Babysips approach to Bodega Nights. That means wines made with smaller productions and minimal interventions, drawing from their experiences working in the wine region of Catalonia in Spain, and Wilson's time in Brazil. Boeda Night's food will follow suit, with Iberian and Brazilian dishes in the works like salt cod fritters and house-made sausages.
Can't stop, won't stop chef Myles Moody and sommelier Rachael Pack. The duo behind Kinship Butcher & Sundry is in major expansion mode: with the upcoming opening of their new location of Kinship in Grant Park, they are now gearing up to open a new restaurant, So. Fox, this spring. They are doing this all while hosting their sold-out dinner pop-ups, k|n.
Natural wine is no longer just a niche obsession among sommeliers in gentrified neighborhoods and funk-loving nerds; it's a major category that has evolved into a highly giftable, drinkable universe. There are the artistically labeled pét-nats for festive toasts, elegant skin-contact bottles that look good on any tablescape, and endlessly sippable, chillable reds that feel tailor-made for long December nights.
The debut London project from Berkeley Square Hospitality, DakaDaka comes from Giorgi Mindiashvili and Mitz Vora, who've been behind some of our favourite spots in Tbilisi. Their first UK outpost puts Georgian cooking front and centre, with open-fire grilling, native ingredients, and seasonal British produce reimagining the country's rich culinary traditions. On the drinks front, you're looking at an extremely good line-up of 100 Georgian natural wines, alongside beers and cocktails built around ChaCha (a grape-based spirit that definitely deserves a warning label).
It's an exciting time to be a food-loving visitor to Dublin. In a perfect storm of culinary magic, talented young chefs who have honed their talents in hotspots such as Denmark, New York and London are now firing up the kitchens in the city's most exciting restaurants. A new European-style bistro that could have been plucked from Copenhagen or Paris proves how much the bar has been raised in recent years;
Mitsuru, from Sushi Yasuda's Mitsuru Tamura and natural wine vet Grant Reynolds of Parcelle, is really two spaces in one. This is Tamura's first spot since he was handpicked to replace one of the biggest sushi names, offering a chance to see his technique up close at the eight-seat omakase that he runs solo. The other half feels like the sitting room of an eclectic Greenwich Village home, with exposed brick walls, low-slung couches, and shelving as space dividers.
Try the crispy chicken thigh karaage, fried in a feather-light batter and doused with a tangy chile-honey sauce. The sweet-and-spicy interplay feels like some of the fried chicken glazes you might find in Koreatown. At brunch, try the tamagoyaki-style omelet, an oval spiral of luminous golden eggs sliced and crowned with shaved Comté, chives, and cracked black pepper.
Seabird, meanwhile, is one of Time Out's best rooftop restaurants in London. The residency will see Seabird feature a select list of natural wines direct from Bar Brutal's own bodega-turned-wine-bar to pair alongside seasonal Spanish plates. Inspired by Brutal's origins, the seasonal menu will feature The Cellar Pardas - Rupestris 2023 (white), Terroir al Límit - Historic 2022 (red) and an Escoda Sanuhuja - Bassotets 2022 (orange) from their five-starred Can Cisa cellar in Barcelona's El Born.
Some wine labels are way more accessible than others, but these demarcations essentially trace the wine's lifecycle from the vineyard to the winery and onto the cellar. Effectively serving as an archive of all the factors, conceptual and concrete, that have influenced the wine's character, with over 10,000 types of grape varietals in existence - and several hundred's worth commonly produced - there really is a major benefit to the imposition of clear-cut categories.
We'll have natural wine, we'll have wines that have no sulfur added, we'll have chilled reds, you know, all the buzzy' things. But we'll have standards, classics, stalwarts, too, says managing partner Bryan Brick. We'll have a bunch of hazy IPAs, sours and imperial stouts, but we'll also have a great selection of lagers and pilsners, British ales, German beers. We know we can't be everything to everyone, but we like to try!
It's a match made in heaven: Dance-rock band LCD Soundsystem is bringing back a pop-up of frontman James Murphy's acclaimed and very cool natural Williamsburg wine bar, the Four Horsemen, during their upcoming NYC concert residency this late fall, where anybody can be a drunk girl. LCD's 12 shows will take place at Queens venue Knockdown Center in Maspeth at 52-19 Flushing Avenue, at 54th Street in late November and run early to mid-December.
The natural wine bar and pizzeria in the Mission makes grandma-style pies using blemished or surplus vegetables, off cuts of meat, byproducts, and basically any ingredient that would usually end up in the trash. The results are rectangular pies with surprising topping combinations that keep things interesting. The somewhat sweet crust (made from whey and oat flour) with blackened edges might be piled with wilted greens, salmon belly conserva and relish, and pepperoni and ricotta fluff that tastes like whipped cream.
"We opened a pop-up version of [Only The Wild Ones] next to the Butcher's Daughter. It also has a cool selection of vinyl. We wanted to offer something to the community and share our love for natural wine."
