With a new chef taking over this summer, Vintage Lounge has upped the ante of what it means to be a peninsular wine bar. Chef Dylan Walker boasts an impressive resume and his classical French training fits in perfectly with Vintage’s modern-but-cozy bistro vibes. Walker brings some “elevated” dishes to the bar and restaurant including recent offerings like a local crudo made with radish, lime, and heirloom tomato; a pan con tomate, a comforting but light dish made with baguette and crushed tomato; and something tres Francais, seared foie gras with toasted brioche and housemade strawberry preserve. Vintage still features an impressive cheese and charcuterie list, with cheeses and meats divided with descriptors like “funky rich,” “aged firm,” “wild,” and “decadent.” And don’t forget the booze — this is a wine bar, after all. With a reasonable number of wines by the glass, beer, and cocktails, Vintage has something for all the drinkers in your party. Like the cheese and meat, the wines are also divided by tasting notes — helpful for new and experienced drinkers alike. Speaking of new and experienced, we’d be hard pressed to find someone of either category who didn’t love Vintage’s wine cocktail, the New York Sour, made with bourbon, lemon, and a red wine float. Seriously, just try it. —Connelly Hardaway (Dish, Summer 2019)

Happy Hours

Fri, Sat 3 p.m.-7 p.m.: $6 rosé by the glass
Mon, Tues, Weds, Thurs, Sun 5 p.m.-7 p.m.: $6 rosé by the glass


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