Brooklyn Winery's team crafts small-batch, artisanal wines in Williamsburg?and if winemaking in an urban environment sounds odd to customers, they can always find out how it works during Tuesday winery tours. The tour guides walk groups through their entire process, from the moment the grapes arrive at the facility to when the cork goes in the final wine bottle, trapping the wine genie inside for good. Of course, the process varies from wine to wine. The team ages some vintages in stainless-steel containers, while the barrel-fermented riesling is aged, predictably, in oak barrels, an old-school technique that originated in prerefrigeration Germany. The result? A quirky riesling with hints of soapstone, mushroom, and honey.
The team doesn't just reclaim old German traditions, though. For their unpretentious 1,200-square-foot wine bar, they also reclaimed most of the building materials. In the cozy, unpretentious bar, visitors sip vintages pulled from wine racks that were once World War II ammo boxes; the walls, meanwhile, were barn wood in a past life, and the bar itself is made from old church pews, completing the aura of modernity rooted in history.
Wine U Design’s mission is to educate the public about viniculture and help share fun, social experiences that hone in on wine's many facets. Infinitely more delicious than local bubblegum tastings, Wine U Design holds wine-tasting events, where visitors can sample in-house, artisan-crafted wines paired with carefully curated appetizers. Tour the winery, from the oak aging barrels to the pine fountain-of-youth barrels, and allow guest speakers to upgrade collective wine wisdom with informative discussions about the grape-sourced and festive beverage.
The oenophiles behind Novit? Wine Bar and Trattoria are so passionate about wine that they had a digital, temperature-controlled wine-serving system custom built for them in Australia. It's given their bar the ability to serve 100 wines from around the world by the glass on any given day. Because of the system's ability to dole out 1/2-ounce tastes, 3.5-ounce pours, and 6-ounce full pours, it allows patrons to sample wines they might normally avoid due to their high bottle prices.
Wine may be what Novit? specializes in, but executive chef Ed Davis doesn't let it overshadow the food. He and his team whip up Naples-style pizzas and pastas topped with Maine lobster or stuffed with creamy burrata cheese. And for brunch, there's cappuccino french toast, a tastier option than the more traditional Italian breakfast dish of pancakes covered in marinara sauce.
Every seat inside Canterbury's Oyster Bar & Grill gives diners the feeling they’re sitting inside a special kind of time capsule. That’s because all the surrounding walls are covered with historical photographs of Oyster Bay’s history. Because the restaurant has been around for more than 30 years, this reverence for the past turns meals into a timeless experience; diners may even eat some of the same oyster dishes that originally made the area a haven for seafood lovers. Guests will find the menu full of signature ocean treats, from raw and baked oysters done in myriad preparations to seafood towers that combine the likes of lobster, tuna sashimi, and other delicacies into shareable feasts. Filet mignon and parmesan-crusted chicken get all the same careful attention in the kitchen as the seafood, with careful presentations and bedtime stories every night.