The Flammerie - Wine & Spirits Magazine

The Flammerie

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.

Hudson St., Kinderhook, New York



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.

This story appears in the print issue of August 2018.
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