"This 100-square-foot wine shop is more bottle shop, less bar. But it is home to the most fascinating wine and wine-adjacent selections in town, and customers can drink bottles in Sauvage or in the outdoor food hall it calls home. Chris Lingua, proprietor and the man behind the shop’s varied tunes, sources low-intervention wines in the orbit of natural, though he hesitates to use that zeitgeist-y word. He sources Swedish ciders made from pear and apple juice, and Italian Grillo partly fermented in clay vessels, like the ancient Romans did. The bottle selection, displayed by price on one shop wall, changes frequently." - Nikki Buchanan, Chris Malloy
