Tagged Under Allison Bart


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Denizen (Restaurant/Bar/Retail Reviews)

Cheeses at half the price you’d find across the bridge in Manhattan make the trip to Williamsburg’s Denizen worth the short journey. As does the selection of wines focused on textured whites and leaner reds. Certified fromager Emily Lindh rotates through a tightly curated selection...Read Full Story

Ops (Restaurant/Bar/Retail Reviews)

There’s no wine list at Ops; instead, scan the bottles on the shelves, or ask the waitstaff for guidance. They’ll pour any wine by the glass for $12, regardless of bottle price. When it comes to bottles, Mike Fadem (formally of Estela and Read Full Story

Ruffian (Restaurant/Bar/Retail Reviews)

The best seats in this tiny East Village spot are at the bar, where you can talk to whomever is working the counter. It may be Patrick Cournot, who opened the place with a couple of former cooks from Tabla, where they all met. Or it may...Read Full Story

Freek's Mill (Restaurant/Bar/Retail Reviews)

Freek’s Mill put Gowanus on the wine map with Alex Alan’s hyperfocused list. It’s Loire chenin, cru Beaujolais and Georgian wines all the time here, and they happen to match amazingly well with everything that leaves the wood-fired oven, from roasted oysters to barbecued...Read Full Story

Four Horsemen (Restaurant/Bar/Retail Reviews)

Open two and a half years now, Brooklyn’s Four Horsemen has become an institution. Partner Justin Chearno changes the list weekly, interspersing funky selections with Clape verticals and orange wines. Come on weekends for the set lunch, a bargain at $28 for four courses, served family style....Read Full Story

The Modern (Restaurant/Bar/Retail Reviews)

With 3,000 bottles that span the globe, it’s easy to get lost in the wine list at The Modern. Better to let Michael Engelmann and his able sommelier team navigate, so you can spend your time gazing out at MoMA’s sculpture garden, or focusing on chef...Read Full Story

Nero D'Adelaide (News & Features)

Given longer dry spells and higher temperatures, vintners in McLaren Vale are planting alternative varietiesHickey, a former sommelier in New York City, moved to Australia in early 2007 and married local vigneron Nicole Thorpe. Together they launched Brash Higgins, farming 12 acres of shiraz and five acres of cabernet sauvignon. In 2009...Read Full Story

Backhouse (Restaurant/Bar/Retail Reviews)

Located in an unsuspecting corner of a mini strip mall, Backhouse serves food and drinks that offer a crash course on the Niagara region. Start with a cocktail: The bar is well stocked with local spirits and bitters, as well...Read Full Story

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