Veteran chef Sharon Van Meter’s new Oak Cliff wine bar/cafe is laid-back and comfortable. The tightly focused and locally sourced menus change seasonally. We especially liked the fried, smashed potatoes with saffron goat cheese, caramelized squash toast with whipped ricotta, bucatini with pork ragù, and blackberry cobbler à la mode. The wine is affordably priced, with a three-ounce pour at dinner costing as little as $6.