Chef Danny Brown’s passport must have nearly as many stamps as his bar has wines. When he founded the restaurant that shares his name, Brown set out to create an elegant space that would combine elements of a French wine bar, a Spanish tapas bar, and an Italian enoteca. According to Zagat, which recently hailed the spot as one of New York’s eight best wine bars, he has succeeded wildly. Though much of Brown’s success can be attributed to a reasonably priced menu of cured meats, artisanal cheeses, and internationally inspired small plates, he owes the rest to his mother—and not just for raising him. Francoise Brown works as the restaurant’s wine director, curating a list of more than 80 wines by the bottle and more than 20 by the glass. Her eye for detail finds a worthy reflection in the dining room’s elegant décor, which balances white tablecloths with abstract artworks that the staff creates by hurling vintage bottles at blank canvases.