The space previously housed modern American restaurant, Rider. This wine-centric project comes from husband-wife team Felipe Donnelly and Tamy Rofe of the Fort Greene hit and James Beard winning restaurant Colonia Verde. After seeing a show, stop by for late-night bites from a “Latin pantry” menu, with dishes such as tortilla Española, sardine-fennel toast and wagyu carpaccio. Also expect "playful wines" and "smart spirits" in a 'space-like' room designed by Amy Morris (Sweetgreen, Il Fiorista and Three Owls Market). Open 6pm-midnight every day except Mondays.
Sardine-fennel toast with confit garlic; salmon tostada with habanero-and-onion-ash mayo, topped with mint-and-lemon kosho, a citrusy chili paste; beef carpaccio served with watercress, capers, and lemon zest.
The Cassiopeia made with gin and mezcal with pink-peppercorn syrup and garnished with basil and lime; and the Red Rising features chili-infused tequila, Campari, pacharán (an herbaceous Spanish liqueur), and mezcal.