D.O.C. Wine Bar

Executive Chef Christian Iannicella runs a kitchen serving plates like rich lasagna, seared salmon, and pressed panini on crusty ciabatta. The vibe here leans boisterous, filled with an ebullient crowd chain-toasting late into the night. Red Cannonau is poured in traditional two-ounce marzianetto glasses. While the environment is festive, keep in mind that the menu runs expensive, and bills include an automatic 20% service charge.