Midfield Wine Bar – Wine & Spirits Magazine

Midfield Wine Bar


photo by Derek Flack

In Little Portugal, Midfield Wine Bar is the other west-end destination for sommeliers prowling on their nights off (you’ll often see the Archive staff there). Launched in 2012, the wine bar got off to a slow start, but in the last year, it’s established itself as a bona fide wine destination with a by-the-glass list surpassing 60 selections at any time, including top-end wines on Coravin (Amphore Arbois from Tissot and Abe Schoener’s Scholium Project Androkteinos alongside classics like Rimauresq’s Côtes de Provence Rosé or Castello di Verduno’s Barolo Massara), with a heavy leaning toward organic and biodynamic wines. Vinyl on the turntable, casual bistro tables and chairs, and dark wood create an intimate neighborhood vibe, which in turn inspires the menu, an eclectic mix of seasonal wine-bar classics like crisp-skinned duck confit and saffron-rich bouillabaisse, all under $20.


This review appears in the print edition of the August 2016 issue.
Like what you just read? Subscribe now.

John Szabo, MS, has been traveling to Hungary since the late 1970s—first to visit relatives, and later to start J & J Eger Wine Co., where he makes kékfrankos with partner János Stumpf. But his day job is writing about wine and researching the world’s best wine bars.


This story appears in the print issue of August 2016.
Like what you read? Subscribe today.