"This cozy wine bar sits at the base of yet another office building, like many restaurants in this neighborhood, but here, you can escape inside to warm wood and nautical vibes. Let the staff help you select any of the bar’s rotating natural wine selections, and tuck into some tinned fish while you’re at it." - Tanya Edwards
"This intimate, convivial Downtown Crossing wine bar makes a lot out of a little bit of space. The tiny kitchen doesn’t allow for much cooking, so the focus is on fancy imported tinned seafood. (But the few items that are cooked are excellent.) The other star is the wine — finds from around the world, especially natural wines and wines from small producers. There are lots of half-bottles available, so the tasting possibilities are endless." - Erika Adams
"In Downtown Crossing, you’ll find Nathálie’s sibling, Haley Henry, which puts tinned fish — along with an incredible wine list — in the spotlight. The small, elegant space feels quite intimate but also keeps things light and lively with a sense of humor and nostalgic ’90s tunes blasting from the speakers. This makes it the perfect place to branch out and try a small producer you’ve never experienced before — the knowledgeable staff is happy to chat about the bottles they have open and can help find something that pairs well with the tin of pungent sardines they’ll pop open for you." - Erika Adams
"The hiramasa (yellowtail) is thinly sliced and prepared with pickled mango, bits of red bell pepper, and Thai basil that all come together to produce a gentle kick in the mouth on each bite." - Erika Adams
"Haley Fortier’s teeny-tiny industry haunt in Downtown Crossing doesn’t have much kitchen space, but it more than makes up for that with its selection of fancy tinned seafoods from Spain, Portugal, and the United States; a spectacular wine list; a ship-like ambiance; and its sense of humor. This is the place to go for those who want to eat smoky sprats in oil, perfectly paired with a funky, hard-to-find wine. Also on the compact menu: “biggie small plates,” such as beef sliders; mix-and-match charcuterie boards, and, on the larger side, sirloin steak and salmon plates." - Eater Staff