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 Roman’s) uses a sliding scale for markups, so that the most expensive wines receive the smallest margin. Prices top out at $60, which means the savvy drinker can seek out a steal, including cult favorites like Radikon or Marie-Courtin Champagne. To eat, get the square pie, its sourdough crust topped with tomatoes, olives and house-made mozzarella.
A recent graduate of the University of Pennsylvania, Allison Bart worked a harvest at Soter Vineyards in Oregon’s Willamette Valley, then worked in retail at Frankly Wines in NYC. Having spent six months in Melbourne in 2013, she developed an interest in Australian wines. Allison is currently the Culture & Events Manager at SevenFifty.