forty-six bottles. none of them here by accident.

the list runs to forty-six wines — thirteen white, twenty red, a small rosé and orange section, sparkling, and three sweet things for the end of the night. thirteen pour by the glass, and the dessert wines pour small, the way they should.

every dish on the menu has a pairing written for it — not a style, a bottle, with a reason. ask your server why the tartare gets what it gets. they know, because we made them learn it before we let them near the floor.

some of it is close to home — a rosé from nova scotia's lightfoot & wolfville that we keep on the glass list all season. some of it is not: a red grown on the slope of mount etna, a prosecco from valdobbiadene, a chablis-shaped white from the mâconnais. the rule is the same either way — it has to earn the table it lands on.

the whole list is at the bar, and the bar serves the full à la carte menu. come drink a glass and order one plate. that counts as dinner here.