Wine
A hundred and twenty labels,
fourteen by the glass.
Tell us what you ordered and roughly what you usually drink, and we will suggest something. If you'd rather choose yourself, the full list is below.
By the glass
Fourteen wines,
no bottle required.
We pour every glass with the same preservation system, so the last glass from the bottle tastes like the first. Prices are for a 5 oz pour.
White
With the walleye and the Toast Skagen. Chalk and citrus, no oak.
With the risotto and with cheese. Butter and yellow fruit, a little nutty.
With anything tart or pickled. Also works as an aperitif.
Bottle-fermented, dry. What we pour when it's someone's birthday.
Red
With the beets and the mushrooms. Red berries and low tannin.
With the beef chuck. Dark berries, black pepper, dry finish.
With whatever spent the longest on the grill. Give it a few minutes in the glass.
Skin contact, grippy. Ask us before you order if you haven't tried one before.
Sweet and fortified
A 2 oz pour. Goes with the chocolate and the cheese.
Tawny, ten years. With the cheese plate.
Dry, not sweet. We think it's the only non-alcoholic option that holds up with food.
One of each. Same glass and same service as everything else.
Sales tax is added to the check. We list the taste instead of the producer, because a name tells you nothing about whether the wine suits your food. If you want to know exactly what you are drinking, we tell you at the table and show you the bottle.
The cellar
What's down
there.
How we choose
Three things
we stick to.
No upselling
Ask for a $12 glass and we suggest a $12 glass. We never put the pricier one forward first to see what happens.
The food decides
Tell us what you ordered and what you usually drink, and we choose from there. If we have nothing that fits, we say so instead of making something up.
Non-alcoholic costs less
The non-alcoholic pairing for a group menu costs the same as the wine pairing, but by the glass non-alcoholic is always cheaper. Nobody should pay extra for skipping the alcohol.