Munich transplant Conny Chase and husband and chef Andrew ran a food truck peddling homemade bratwurst and flammkuchen before opening The Flammerie. They took some time to retrofit an 1850s general store in Kinderhook where their kitchen sports a wood oven. And, since moving out of the truck, they’ve expanded their menu offerings to include dishes like crisp-tender flammkuchen with extravagant toppings like coq au vin, or spaetzle gratin with bacon and onions. To wash it all down, they’ve put together an extensive wine list focused on Germany, Alsace and alpine regions—high-acid wines that complement the rich, hearty food—with most bottles hovering around the $40 mark. Try the Albert Mann Hengst Grand Cru Pinot Gris with the house-made bratwurst, or the Pavese Ermes Blanc de Morgex, a prié blanc from the Valle d’Aosta, with the potato-crusted trout.