Georges Forgeois––of Cafe Noir, Jules Bistro, and Bar Tabac fame–– set his sights on Tribeca, where he established his charming brasserie, Cercle Rouge. Here, French classics are presented at their most elegant, for which the kitchen staff practices the mantra “if it ain’t broke, don’t fix it.” Executive Chef Pierre Landet showcases imported French cheeses, Merguez sausages, fresh oysters, and wild salmon in his hors d’eouvres and plats, which appear on the menu alongside croque monsieurs and three types of moules frites. Whether seated indoors on wicker chairs and plush leather banquettes or outside on the terrace, diners enjoy pleasant views while sipping one of six signature cocktails or a glass of French or American wine. Inside, aged mirrors and framed posters of the Folies Bergères and Parisian art exhibits adorn the walls, while the patio is surrounded by flowerboxes packed with red blooms and bountiful greenery.
White linen tablecloths and wooden wine racks complement Savore's hearty Northern Italian fare profiled by New York Magazine. More than 220 wines wait to be paired with Tuscan recipes, whose ingredients—including cockle clams, roasted lamb chops, and buffalo mozzarella—date back to the days of Michelangelo. New York Magazine highlights the wine bar in the backroom, a.k.a. Boutique del Vino, where dinner guests can get to know Italian wines by tasting notes, smelling bouquets, and listening to the warble of wineglass-rim choruses.
You can buy Chilean jewelry, wines, and oils at Puro Chile, but it's more than just a boutique. It operates, instead, as what one staffer refers to as an"unofficial embassy." It's operated by a team of importers who haul in what they deem some of Chile's best products, and it's also an event center that hosts wine tastings and meetings. As an all-around, ongoing celebration of the culture, the shop and its Puro Wine sister shop stock wardrobes, wine cellars, and pantries with goods straight from Chile. The owners are passionate about giving Chilean exporters and artists a place to do business, and their efforts have been met with praise from the New Yorker, New York Times, and New York Magazine.
Every morning, Piccola Cucina chef Philip Guardione, a native Sicilian formerly of the Four Seasons in Milan and Tailevent in Paris, personally goes to the market to select ingredients. The effort is worth it, since without it, the entrees—swordfish carpaccio with cured tuna fish roe, beef tartare with olive oil-infused artichokes—wouldn’t have the same fresh flavor. For dessert, Sicilian cannoli and tiramisu arrive in portions large enough for diners to enjoy themselves or share with a pocket-sized attorney. Sips of primarily Tuscan and Sicilian wines enhance the food’s flavors.
Much like an Italian piazza, an open square in the center of a town, Piazza 17 is a gathering spot where friends can meet for dinner or a glass of wine. The interior feels kind of like a rural Italian wine bar with tall wine racks lining redbrick walls and cheese plates served on rustic, wooden cutting boards. In the kitchen, chefs prepare two types of pizza. The first, a traditional round pizza, is meant for sharing, while the second, a large rectangular pizza, can be ordered by the slice or stuffed whole into a standard briefcase. Classic toppings on both include mozzarella, spicy soppressata, and mushrooms.
CLOS Wine Bar owner and certified sommelier Mine Ayberk personally chooses every option on the bar's wine list, focusing especially on Old World, single-vineyard wines. As it turns out, Ms. Ayberk's selection has more wines than her bar has seats. With enough space for just under 20 guests, CLOS carries an intimate aura, surrounding visitors with warm tones, handcrafted finishings, and works from local artists. Clambering across the hardwood floors, the CLOS staff doles out specially prepared gourmet plates designed to enhance the wine-drinking experience. But much like its owner, the bar's staff members aren't just shadows in the background: each is a certified sommelier, and each speaks multiple languages. This means guests can enjoy some European pizzazz without having to join a pen-pal program for adults.