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Bar Acuda
Tapas restaurant · Hanalei ·
@eater
391,688 Postcards · 10,991 Cities
Don’t Call It a Natural Wine Bar | Eater SF
"I see Banter generally prioritizes no-intervention wines but deliberately avoids being labeled a strictly 'super natural' wine bar so it can serve a larger demographic of wine drinkers; co-owner Claire Sullivan says the bar focuses on how grapes are grown while also offering clean, crisp, well-balanced wines that aren’t deeply in the 'zero-zero natty' side of things." - Dianne de Guzman
