Live in the back room. Doors open at 5:30. Wine by the glass, café menu on offer. 

No cover. No reservations.

Live in the back room. Doors open at 5:30. Wine by the glass, café menu on offer.

No cover. No reservations.

Something is shifting in Burgundy, and Bret Brothers is one of the more interesting names in that story. We’ll be pouring 3 wines from the Bret Brothers Négoce project: Terroirs du Mâconnais, Pouilly-Fuissé Climat Le Clos Reyssié, Saint-Amour Côte de Besset. This is the fifth installment in a monthly series highlighting the growers, regions, and projects redefining what Burgundy can be. Come taste where it's headed.

Some varieties fall out of favor not because they're lesser, but because they're harder to grow, harder to sell, or just out of fashion. This flight is a case for three of them — overlooked grapes still hanging on in very specific corners of the Loire: Menu Pineau, Romorantin, and Grolleau Gris.

Live in the back room. Doors open at 5:30. Wine by the glass, café menu on offer.

No cover. No reservations.

We love how near the end of summer everything is sunkissed and we’re embracing wines of the same hue: Orange! Skin-contact wines have been made for centuries, but today’s versions are some of the most fun, distinctive, and thought-provoking bottles on our shelves. Expect a lineup of our current favorite cuvées that balance freshness, texture, and bold personality.

Soil shapes wine more than most people realize, and schist is one of the more distinctive influences out there — known for pushing minerality and tension into whatever's planted above it. This flight puts that to the test with three chenins from the Loire Valley, all grown on schist, each showing a different side of the same story: Terres d'Imaginaire Feu Follet 2024, Ogereau la Sponaire 2024, and Plaisance Anjou Blanc 2024.

Rosé gets boxed in more than any other category — too pink for red drinkers, too serious for rosé skeptics. This flight leans into the darker end of the spectrum, where the wines blur the line between rosé and light red and get more interesting for it. Three pours built for that in-between space: Clos Saron "Cerise" Rosé, Sierra de Toloño Rioja Rosado, and Buffo Cerasuolo d'Abruzzo from Tenuta Cipressi.

Something is shifting in Burgundy, and Petit-Roy is one of the more interesting names in that story. Seiichi Saito — born in China, raised in Japan, trained at some of Burgundy's most respected domaines — founded his micro-négoce in 2017 after years working alongside the likes of Mugnier, Rousseau, and Leflaive. He farms 2.1 hectares biodynamically and sources additional fruit from trusted growers, making wines that are whole-cluster, unfined, unfiltered, and quietly precise. The kind of wines that feel both rooted in Burgundy and entirely their own.

This is the fourth in a monthly series where we'll highlight growers, regions, and projects redefining what Burgundy can be.

Come taste where Burgundy is headed.

Flight $25

Before Champagne codified the rulebook, there was pét-nat. Short for pétillant naturel, it's the oldest method of making sparkling wine: the wine is bottled before fermentation is complete, the bubbles develop naturally inside, and what you get is something livelier, wilder, and a little less predictable than your average glass of fizz. No dosage, no disgorgement, no formula. Just fermentation doing its thing.

It's also exactly what you want on a warm August evening. Refreshing, easy to love, and almost impossible to put down.

Vines grown on volcanic soils always grab our attention. The combination of extreme drainage, mineral-rich earth, and often punishing conditions produces wines with a tension and energy you can feel. Bright, precise, and impossible to ignore — volcanic wines have a way of making you pay attention.

This flight pulls from three distinct volcanic regions, each one shaped by different eruptions, different soils, and different grapes. The through line is that electric quality that keeps you coming back for another sip.

Live in the back room from 6-8pm.

We’ll have wines on by the glass (or bottle) and our cafe menu will be on offer.

Doors open at 5:30. No Cover. No reservations.

There's a category of white wine you reach for without thinking twice, something coastal and saline and alive in the glass. This flight is exactly that. Three whites from three very different places, united by a mineral pull and a kind of brightness that makes them easy to love all year, but especially in August.

A category of white wine that we like to reach for again and again

Burgundy's story doesn't begin and end on the Côte d'Or. Raphaëlle Guyot is working on its westernmost edge, in the Yonne — a microregion so thoroughly ravaged by phylloxera in the 19th century that most of its vineyards were never replanted. She grew up on her family farm here, left to train with some of the Loire and Burgundy's most thoughtful producers, and came back to restore what was lost. She farms biodynamically, works with minimal intervention, and makes wines with a distinct sense of where they're from.

This is the third in a monthly series where we'll highlight growers, regions, and projects redefining what Burgundy can be.

Come taste where Burgundy is headed.

Few grapes are as misunderstood as Riesling, and few producers make the case for it as clearly as Clemens Busch. His family has farmed the steep slate slopes above Pünderich on the Mosel since the 1600s, converting to organic and then biodynamic viticulture in the 1980s. The three wines in this flight are named for the color of the slate beneath them — red, gray — and the vineyard where the vines grow. Dry, precise, and rooted in place. A good reminder that Riesling is one of the most expressive grapes in the world.