![]() The board’s ever-changing selection feels a little bit like the kitchen’s overall approach: The menu is always evolving and, depending on what the chefs get their hands on that given day, star ingredients can be fleeting. Meals can (and should) start with the spot’s curiously curated Bin Board ($29), a delightful and unique collection of bites, which on recent visits included everything from crispy chicharrones topped with pimento cheese to a creamy dollop of stracciatella cheese with apricots and mint, compressed cubes of watermelon and smoked salmon rillette with fennel and pickled cucumbers. Guests have the choice between a communal six-top table and the six-seater bar, both of which tend to book up quickly on evenings but allow for more flexibility at lunchtime. Overhearing - and participating - in the conversations of strangers is all part of the game. That intimate model is passed on to diners during a meal here, which can feel a lot like having dinner at a close friend’s home. ![]() The wine program is helmed by sommelier Danielle McCoy (who is also the primary person greeting and serving guests) along with assistant general manager Colby Myers, who helps oversee operations at the spot. Petersburg and in several lauded New York City restaurants, including Gramercy Tavern. Petersburg’s Lingr, while Gentile worked at Rococo Steak in St. Local diners might recognize Canady from other higher-end spots, including Tampa’s Rocca and St. In the kitchen there’s Ankrum, David Canady and Freddie Gentile. (There’s just 330 square feet of dining space.) But the caliber of cooking is mighty. The team is also small, which is fitting for such a tiny restaurant. ![]() The couple’s mutual love of wine fueled the other half of the concept (Ankrum says the spot is really more of a “wine cafe” than a restaurant): “We do have a raging wine habit,” he said, referring to the spot’s impressive selection of wines and sake, which are available both for on-site consumption and for retail. What was one more stab at the restaurant business? He had already retired “three times,” he said, when the couple decided to embark on their latest passion project. Petersburg, Ankrum, 76, spent decades working in kitchens, from Georgia to Philadelphia, but had since left the industry.
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