Now with a full kitchen offering dinner Wednesday through Sunday, this wine bar continues its enthusiastic promotion of small producers, under the eagle eye of owner Joseph Pannenbacker. We recently liked a tasting menu of thinly sliced beets rolled up like rosebuds around creamy goat cheese; soulful and savory pork belly stew with crumbly cornbread on the side; and dehydrated sunchokes bathed in a sweet milk concoction for a creative “breakfast cereal” dessert. Not very hungry? Cheese and charcuterie boards are still offered seven days a week.