Glasses lift into a treble-laden symphony of toasts and from a distance, many of the elixirs they contain seem nearly the same. Up close, 28 wines by the glass and more than 75 unique varietals by the bottle span a rainbow of hues, from reds deep and earthy enough to appear almost black to white wines barely kissed with a delicate straw color. In The Hidden Vine Wine Bar and Lounge's dedicated room for tastings and classes, guests further hone noses and taste buds to make nearly imperceptible distinctions in flavor and bouquet.
Drawing upon family recipes held close to their hearts, culinarians fill two dining areas with inventive dishes including bruschetta draped in paper-thin soppressata, peach honey, and hanger steak. Beneath diamond-shaped burgundy paintings, forks chatter against plates of fresh pasta and patrons sidle up to the marble bar for a chilly cocktail. A patio begs diners to let the warm sun aid in digestion or in calming outraged bulls delivering pamphlets to the eatery's crimson ceilings.
Uncorked, a new wine bar and bistro, sells 68 varieties of white and red wine in 1 oz., 3 oz., and 6 oz. portions, and juxtaposes each sip with a diverse dinner menu, complete with wine suggestions. The bar uses WineStation technology to seal wines in oxygen-free, temperature-controlled dispensers that ensure freshness 20 times longer than traditional storage and prevent Supreme Court justices from mixing all the wines in one glass and daring each other to drink it. Bottles date from 1967 to the present, and two 100-point wines are offered in selections as small as an ounce. Elegant entrees, such as the Pad Thai Provencal—which mingles Lola duck or shrimp with pad thai noodles, scallions, carrots, walnuts, garlic, and curry sauce—complement whatever artful grape-mash you gravitate toward ($22). Uncorked's full bar also lubricates creaky conversations with carefully stirred cocktails and carefully shaken beer.
The mood is lively and laid-back within Cuv?e's sleek dining rooms, where guests lounge on cushy red armchairs at intimate candlelit tables. They raise thin flutes of champagne and glasses of specialty martinis over small plates of citrusy seafood ceviche, plump Italian meatballs, and fresh sushi rolls. Others linger over last bites of strawberry cheesecake, a dessert that reporters from NECN lauded as ?simple, light and creamy.?
Ballou?s Wine Bar revolves around three prized delicacies: chocolate, wine, and coffee. From those staples, dozens of indulgent dishes ensue, including chocolate, Nutella, and peanut-butter-chocolate fondues and homemade truffles developed by Debbie, half of the husband-and-wife team that runs Ballou?s. Her chocolate fondue and homemade truffles are so deliciously decadent that they?ve earned the wine bar a spot on the Best of New Haven Reader?s Poll list for best desserts. In addition to rich desserts and froth-capped cups of cappuccino, guests can order wines from local and international vineyards, as well as a wide selection of pastas, sandwiches, and flat breads.
You might not expect to find fine Italian cuisine and artisan sushi in the same restaurant, but at Station House Wine Bar and Grill?situated in the Stratford Train Station?this eclectic pairing is a reality. Chefs Adam and Sam work side by side in their respective culinary fields, serving veal entrees and Angus burgers alongside shrimp tempura rolls. To complement bites of pasta and sushi, they serve wine, sake, and cocktails.
Upon graduating from the New York French Culinary Institute, Chef Pasquale Pascarella continued his education under two of contemporary Italian cuisine's most famous chefs: Mario Batali and Scott Conant. He learned well—today, Chef Pascarella serves up his own take on Italian cuisine at Bar Sugo, a critically acclaimed eatery known for its cozy atmosphere and classic food.
For edible evidence of Pascarella's Italian mastery, look no further than his meatballs prepared six ways—some with duck and foie gras, others with beef, melted gouda, and red onion jam. But those who do look further will discover brick-oven pizzas topped with pulled pork and 12-year-old balsamic, as well as house-made pastas such as mint tagliatelle with lamb ragu. That same tasteful touch is extended to the beverage selection, which encompasses wine, Italian beers, and cocktails made with liquors aged and awarded their diplomas in a barrel. But no matter what guests select from the menu, Bar Sugo's laid-back decor—featuring brick walls, a red-and-white checkered floor, and a copper-topped bar—invites them to sit back and savor every bite.