Gramercy Tavern

Tomatoes, Peppers and Fava Beans

Smoked Halibut, Bacon and Sugar Snap Peas

Miso, Hazelnuts and Duck Prosciutto

Garlic Scapes, Herbed Bread Crumbs and Pickled Chili

Fingerling Potatoes, Pancetta, and Buttermilk Dressing

Snap Peas, Almonds and Mint

Heirloom Beans, Scallions and Asparagus

Summer Squash, Pine Nuts and Sherry

Green Onion, Hazelnuts and Trumpet Mushrooms

Green Chickpeas, Carrots and Pistachio

Reading Raclette, Mustard Greens and Barley

Radicchio, Mushrooms and Walnuts

Snap Peas, Pioppino Mushrooms and Emmer Purée

Ricotta Mousse, Pistachio Shortbread, Basil and Lemongrass Sherbet

Pavlova, Brown Sugar Jam and Coconut Ice Cream

Old-Fashioned Cake Doughnut, Shiso, and Vanilla Yogurt

Goat Cheesecake, Port, Chervil and Poppy Seed Sugar Cookie

Black Currant Jam, Wild Violets, Milk Crisp and Cocoa Nibs

Strawberry Vanilla, Chocolate and Raspberry

Black Sesame, Coconut, Oat

cow/goat, Websterville, Vermont

cow, Milton, Iowa

sheep blue, Westby, Wisconsin

Cucumber, Cilantro and Lime

Rhubarb, Bacon and Lettuce

Fava Leaves and Sweet Peas

Summer Squash, Pistachios and Cherries

Vanilla Rice Pudding, Rose, Pistachios and Basil

Smoked Halibut, Bacon and Sugar Snap Peas

Fingerling Potatoes, Pancetta, and Buttermilk Dressing

Green Shallot Custard and New Potatoes

Tomatoes, Peppers and Fava Beans

Garganelli, Carrots and Grana Padano

Miso, Hazelnuts and Duck Prosciutto

Cipollini Purée and Pickled Onions

Scallions, Hazelnuts and Trumpet Mushrooms

Summer Squash, Fava Beans, Pine Nuts and Sherry

Heirloom Beans, Kohlrabi and Asparagus

Reading Raclette, Mustard Greens and Barley

Snap Peas, Pioppino Mushrooms and Emmer Purée

Green Chickpeas, Carrots and Pistachio

Ricotta Mousse, Pistachio Shortbread, Basil and Lemongrass Sherbet

Pavlova, Brown Sugar Jam and Coconut Ice Cream

Old-Fashioned Cake Doughnut, Shiso and Vanilla Yogurt

Goat Cheesecake, Port, Chervil and Poppy Seed Sugar Cookie

Black Currant Jam, Wild Violets, Milk Crisp and Cocoa Nibs

Strawberry Vanilla, Chocolate and Raspberry

Coconut, Black Sesame and Oat

Cucumber, Cilantro and American Caviar

Snap Peas, Almonds and Mint

Rhubarb, Bacon and Lettuce

Garlic Scapes, Herbed Breadcrumbs and Pickled Chiles

Summer Squash, Pistachios and Cherries

Vanilla Rice Pudding, Pistachios, Rose and Basil

Shishito Peppers, Garlic Scapes and Almonds

Radish, Peas and Black Pepper

Tarragon, Leeks and Breads Crumbs

Green Tomatoes, Strawberries and Pine Nuts

Braised Mushrooms and Fava Leaves

Pound Cake, Lime Curd and Lemon Verbena Ice Cream

double ristretto

Diego Casso, Colombia

One of the best, most interesting and dynamic wineries is on our backyard, aka the North Fork. Barbara Shinn and her chef/winemaker husband chucked the Manhattan restaurant scene in favor of rehabbing old potato fields into living, breathing vineyard. We now get to enjoy the fruits of this labor of love. Their snappy, aromatic trio of Chard, Sauvignon Blanc and Riesling is just the thing to refresh you on a warm summer day, either on its own or alongside that piece of grilled striped bass on your plate.

The extreme north-central Atlantic coast of Spain is home to a uniquely frisky, bracingly refreshing wine: Txakoli. Bottling straight from tank traps some CO2 gives the wine a prickle which enhances its brisk-and-briny nature. Don't be fooled by the pink color of Ameztoi's Rubentis: fluffy and fruity it is not. All stone and seabreeze, with a tight-lipped kiss of tart red berry flavor. Ready to rumble with spice-cured artic char, grilled octopus or smoky kielbasa.

Franck Besson organically farms old Gamay vines in the Julienas cru of Beaujolais. This is not unusual per se. What is unusual is that unique among local vignerons , he focuses on sparkling wine rather than red. The real deal too, méthode champenoise, riddling & disgorging by hand and all. Barely pink in color or flavor, dry, lively and light as an aperitif. And dynamite with our roasted oysters, fluke tartare or clam flatbread.

Ever-restless, curious and experimental, Channing Daughters winemaker Christopher Tracy has jumped headlong into the wild, woolly world of pétillant naturel sparkling wines. Pet-nats are the original sparkling wine--a very natural form of it-- and are meant to be playful and gulpable, more so than their more-serious Champagne-method brethren. So this slightly sweet, robustly flavored and a touch chunky (that's the spent yeast at bottom of bottle) pink wine from estate Merlot grapes is a quaffer, either one of the best aperitif refreshers or best matches for our tavern beet salad ever, you decide.