Abv

Farm to table restaurant with a focus on charcuterie, seasonal vegetables and quality bar food with a diverse selection of small-production wines and craft beers.

"Something different" for Carnegie Hill, this "with-it" wine bar matches "interesting" American nibbles (who knew foie gras fluffernutter was the "ultimate snack"?) with an "eclectic" list of wines; the "communal" space exhibits "lots of energy" and even a touch of "downtown" "swagger."

Chef Corey Cova has expanded his repertoire from tiny, cheese-heavy Earl’s Beer & Cheese to ABV, his equally downtown-ish wine bar, taking his culinary creativity and treating diners to a menu with solid small-plate hits. With an eclectic selection ranging from crispy fish tacos served with kimchi and queso fresco to the clever and satisfying foie gras Fluffernutter, the menu is lots of fun....

As in Alcohol By Volume, although definitely not in a mass-produced way. Earl’s Beer & Cheese crew makes further inroads in the nabe with petite wine bar. (No hard stuff, so if you order a cocktail it won’t be using anything stiffer than sherry.) Seat yourself, and you may have to vie given the lack of alternatives in this neck of the woods. Eclectic menu favors small plate sharing. Crispy...

Farm to table restaurant from new Chef Jonathan de Wolf with focus on small-production biodynamic wines.