Parlour Wine Bar and Eatery

Chef Antonio Nunez builds the menu around ingredients from family-run purveyors, featuring cheeses from small-farm makers like Beehive Cheese and Cowgirl Creamery alongside full entrées. At the bar, the sommelier curates bottles rarely seen in retail stores while prioritizing approachable pours by the glass that invite easy exploration. Backed by warm, hands-on hospitality from the GM and floor staff, the room serves as an easygoing neighborhood anchor for unhurried drinking and dining.