Bread & Wine

Bread & Wine

By Dennis Lee

Re-envisioning the space of a former laundromat as a modern yet unpretentious bistro—rough gray shelves present bottles from the select wine list, repurposed slabs of wood top the communal tables—Bread & Wine targets a fine balance between elevated and accessible. The humble name also belies the sophistication found in dishes like the chicken liver pâté—silky, luscious, and decadent without being funky, when dabbed with cherry jam, it just might be better than any foie gras you’ve ever had. A simple mixed green salad is spiced up with pepper, tossed with crunchy wheatberries and candy-sweet carrots, and finally accented with a mild queso fresco. All the charcuterie is made in-house; we couldn’t resist the spongy, garlicky mortadella. And while the meats have been featured since Bread & Wine debuted some 18 months ago, new chef Michael Dean Reynolds (Leopold, The Gage) introduces some ideas of his own by highlighting more fish on the menu. Try the pan-seared red snapper; peppery and dosed with Italian-style salsa verde, each bite is more vibrant than the last. It’s the kind of fresh summer entrée that leaves room for the (not recommended; required!) salted caramel panna cotta, a milky pudding capped with crackling caramel popcorn. Those flavors married together will become a collision of all your favorite summer fare memories.

... on the side

smoke ‘em up
Bread & Wine even smokes their gin. Yes, you read that right—they actually put their gin in a smoking pan to add that much more complexity to your cocktail. Now that’s detail.

charcuterie to go
The front area of Bread & Wine is also a retail shop, so you can buy their charcuterie or any of their meticulously sourced wines whenever you like.

Low to medium.


Hours: Tue–Thu 5 PM–10 PM; Fri–Sat 5 PM–10:30 PM; Sun 10 AM–2 PM
Closed Monday

price range

$6 (single charcuterie) to $24 (flap steak)