The bottle shop backs up its Midwest-first pitch with numbers: more than 90% of the spirits, beer, wine, and cider it sells come from states and regions that border the Great Lakes, a meaningfully narrower sourcing rule than most "local" claims in this city bother with. The food leans the same direction -- pasta with pickled radish, braised beef short ribs, and a chicken noodle soup all show up on the rotating menu, alongside the giardiniera aioli and potatoes that regulars keep mentioning.
By day the sunlit dining room, with its green plants and brick partition, feels like a cafe; at night, with the black-counter bar and shelves of regional bottles lit up, it reads entirely differently. The lamb sausage sandwich is the one dish that seems to survive the shift from cafe to wine bar intact.
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