The typical restaurant wine-by-the-glass selection is overpriced and predictable. Many people can recite it by memory. There’s a glass of Champagne at $30, with a cheaper sparkler like Prosecco ...

Higher acidity in wine enhances food pairings. A wine should be more acidic than the food it is paired with, especially with fatty or low-acid dishes. Champagne acts like a condiment for fried ...

It’s part French bistro with wine by the glass or the bottle. It also has Italian food, and that Latin influence, along with salads, burgers, and desserts made by the in-house pastry chef. And ...