Aria Wine Bar

Chef-owner Roberto Passon (Bocca di Bacco, Roberto Passon) opens his first solo project—not a restaurant, but a West Village wine bar. Much of the international, 50-bottle (and growing) wine list is available in flights or by the glass, with many examples that are organic, biodynamic or produced by female vintners. Passon will pair the vino with cicchetti (Venetian-influenced small plates) like rabbit stew with polenta.