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The Upper West Side gains a wine bar devoted almost entirely to organic, biodynamic and other sustainable old-world selections from countries like France, Spain, Italy, Germany and Austria. The space is designed to look like a traditional wine cellar: Two towering limestone bottle racks were imported from Burgundy. The list of 160 bottles (30 by the glass) is complemented by a Mediterranean menu from chef David Seigal (Bouley) with dishes like squid-ink pasta and black-truffle risotto.

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