Vini e Fritti - Wine & Spirits Magazine

Vini e Fritti

photo by Liz Clayman

Fried food and sparkling wine—what more do you need to know? The plates are Italian-style—think cheesy, mushroom-infused suppli, crisp artichokes and airy sweetbreads just out of a deep-fryer bath; the wine list is cherry-picked from the bubbles selection at Marta, Danny Meyer’s full-scale restaurant on the other side of the Redbury Hotel, and priced even more competitively. Order a glass of the Roger Coulon Henri Hodie ($17) while dipping crisp vegetables into bagna cauda, then debate whether to move on to Geoffroy’s Expression or Laherte Frères Beaudiers Rosé for the fried things.

30 E. 30th St., New York City, New York

Wine Bar

(646) 747-8626

is W&S’s editor at large and covers the wines of the Mediterranean and Central and Eastern Europe for the magazine.

This story appears in the print issue of April 2018.
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