If you thought that Masseria was all about its food, you’re wrong. The wine list is extensive and painstakingly curated by sommelier David Kurka. Meanwhile, bar manager Julien-Pierre Bourgon serves up delicious cocktails that walk the line between sophisticated and playfully inventive. All the better if you pair the libations with some of chef Nicholas Stefanelli’s highly touted Italian cuisine. However, the bar is worth a visit all on its own and even offers a menu of affordable, small bites compared to the multicourse tasting menus offered at tables. That’s a win-win!
THE DRINK TO DRINK: The Fumo di Uva continues to be reinvented but generally features a combination of brandy and black walnut liqueur, served in snifter filled with infused smoke.
KNOW BEFORE YOU GO: Bourgon names his drinks based on song lyrics or assorted pop culture references, and Masseria also holds the occasional cocktail-naming contest, with free dinners up for grabs.