"On weekends, this natural wine shop morphs into a restaurant, offering a multi-course prix fixe dinner menu that changes monthly. Owner and chef Forrest Moline, a Southern California native who’s worked in Midwest kitchens in Cleveland and Detroit, pairs dishes like ricotta agnolotti with blistered tomato, herbs, and summer truffles, with a highly curated list of small-production natural, organic, or biodynamic wines — any of which guests can also take home by the bottle." - Stacey Brugeman