In a bright Denny Triangle space, Le Caviste is a bistrot-à-vins in the traditional French sense, where in addition to a deep selection of Beaujolais crus, you can order cheeses and charcuterie, like the smooth housemade mousse de foie de volaille. Le caviste himself—David Butler, formerly the sommelier at Le Gourmand—designs the selection of warm bites to be small and reliably French, with maybe one entrée but not a full menu. Like so many tin-ceilinged spots in Paris, his wine bar is narrow and intimate, built for enjoying wine. And lucky for us, the price point is low enough that we can drink a lot of it.
1919 Seventh Ave.