Orange
Ribolla Gialla
Friuli, IT · glass 14
Vol. IV · No. 12See the list
Harbor & Vine
A harbourside bar pouring small-grower, low-intervention bottles, funky, honest, and always a little alive.
Orange
Ribolla Gialla
DECANTERPUNCHEATERTHE INFATUATIONPELLICLESEVENFIFTY
Our cellar
Bottles with nothing to hide
We pour low-intervention wine from small growers who farm without shortcuts. Nothing added, nothing stripped away, just fermented grapes that taste like the place they came from.
The list changes every week because the good stuff runs out, and we would rather chase something new than keep pouring the safe thing.
- Forty-plus bottles, always rotating
- A dozen pours by the glass
- Snacks built for the wine, not the other way around
The cellar
We taste everything before it hits the list
Two of us sit down every Tuesday and taste the week in. If it does not move us, it does not get poured.
The kitchen
Snacks built for the bottle
A short menu of things that make the wine sing: cured meats, funky cheese, and whatever the market gave us.
On the list this week
Rotating pours from growers we love.
Sparkling
Pét-Nat Rosé
Loire, FR · glass 12
Red
Gamay Nouveau
Beaujolais · glass 13
The list
How we buy
Everything by the glass, and most of what sits on the shelf, follows these rules.
Farming
Organic or biodynamic in practice, certified or not. We visit the ones we can drive to.
Cellar
Native yeast, nothing added, nothing stripped. Sulfur only at bottling, and only if the wine asks for it.
The shelf
Around 180 labels, forty of them under thirty dollars, twelve open on any given night.
Producers
Two thirds are farms under ten hectares. Half are the first generation to bottle their own fruit.
Turnover
The by-the-glass list changes every Tuesday. Nothing stays open longer than two days.
Corkage
Twenty dollars, waived if you bring something we do not carry and pour us a taste.
Word of mouth
What people say
“The only list in town where I trust every single pour.”
“Funky, alive, and never pretentious about it.”
Behind the bar
Who is pouring
Four people, one room, no sommelier theatre.
Mara Ellis
Owner
Spent nine years importing from the Loire before deciding she would rather pour it herself.
Tomas Vidal
Wine director
Rewrites the glass list every Tuesday and will happily talk you out of your usual.
June Park
Kitchen
Cooks six things a night, all of them meant to be eaten with your hands.
Wes Abara
Floor
Remembers what you drank last time and whether you actually liked it.
Before you ask
Questions
Do you take reservations?
For parties of four or more. Otherwise, pull up a stool.
Can I buy bottles to go?
Yes, everything on the list is available as retail.
What is natural wine?
Low-intervention: organic fruit, wild ferment, little to nothing added.
Is there food?
A short snack menu, always built to match what is open.