The gist: The latest addition from the powerful Rebel Rebel and Field & Vine team that spotlights natural wines in all their glory and complements them with small-plate delicacies.
The food: This menu is principally pescatarian, though many vegetarian small plates abound: think sweet potato panini, baked polenta, and black trumpet mushroom toast. It’s the perfect laid-back spot to celebrate meat-free eating as well as sustainable drinking.
How to book: Stop by for first come, first served seating
Boston’s new favorite pescatarian wine bar kept its small patio open this winter, bless them, tempering the cold with blankets and heaters. But with the weather heating up, we can now savor the natural wine list without bracing against the elements. Pair your pours with springtime delicacies like Arctic Char Tartare, Pickled Maine Mussels, and Black Trumpet Mushroom Toast.
We’re cheating a bit here as the menu at this new spot is principally pescatarian. But the team behind Rebel Rebel and Field & Vine created a wine bar that spotlights natural wines in all their glory alongside a slate of meat-free snacks. Current offerings include a bay scallop crudo with salsa matcha, a panini with assorted mushrooms, and crispy pinto potatoes with apple puree, rosemary salt, and brown butter, but options will change with the seasons.