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Sourdough pizza, natural wine & seasonal ferments
WFW: Comfort in Cabernet
La Lune Rayée 2022, JB Peltier
Cabernet Franc, Cabernet Sauvignon
A former cop and once acolyte of the famed amphora maestro Patrick Desplats as well as Anjou legend Jerome Lambert, Jean Baptiste Peltier of Pic Épeiche is a new name in the ranks of purist Loire vignerons. Vines are treated “in the old way” and there is a slowness and surrender to his approach the cellar (long elevages, but relatively short macerations) that reflects itself as a noted ease in the wines. Lune Rayée is mostly Cab Franc, with a bit of Cab Sauv - juicy, rustic elegance to put any agitated heart to peace.
La Presse 2021, François Blanchard
Cabernet Franc, Cabernet Sauvignon
A half and half blend of the two cabernets from 50 year-old vines by jazz musician François Blanchard, this cult wine from a deeply biodynamic vineyard is dark and compact, yet still fresh and layered. Blanchard is a 5th generation vigneron in Lémeré, south of Chinon, and you get a sense of the energy, culture, and history he transmits through his responsible farming and creative natural winemaking, but also the warmth of the man himself. Here the Cab Franc brings us notes of white pepper, rosemary and black forest fruit to blend with the woody vanilla of the Cab Sauvignon.
Les Picasses (Chinon) 2017, Olga Raffault
Cabernet Franc
The domaine Olga Raffault is known since the 80s to be the benchmark expression of Chinon, the part of the central loire known for its deep leafy expressions of Cabernet Franc. Currently run by Olga’s granddaughter Sylvie’s husband Eric de la Vigerie, the estate is located on the Vienne riverbanks.. The winemaking style is hyper- traditional, hand harvested and manual press, with Sylvie & Eric carrying on Olga’s dedication to the terroir. Grown in soils made up of chalk & limestone, and harvested from 50 year old vines, the wine sees 2-3 years in neutral oak and chestnut barrels and spends one year in bottle before release. That lifted red fruit acidity of Cab Franc with an accentuated depth, spice, and body.
W I N E FLIGHT WEDNESDAY: O2Y
O2Y is the négociant project of Yves Roy of Domaine Nøvice, run in concert with two friends, Yoshinori Kuroda (Emmanuel Houillon’s assistant at Domaine Overnoy) and their mutual friend and neighbor, Olivier Guala. The three of them source grapes from their home region of the Jura, as well as from Beaujolais, Alsace, and the Côte Catalanes, with all the vinification and élévage taking place in their shared cellar in Poligny. Driven both by a passion to explore other regions and varieties, as well as by the reality of wildly inconsistent yields in the Jura today, the wines are a vehicle for the trio to adapt and express a passion for unsulphured and unmanipulated wines that show a sense of place, passion, and joie de vivre.
Cabaret, 2021
Gamaret
A cross variety of gamay and reichensteiner grapes often found in Switzerland but here from Chiroubles in the Beaujolais, this is an 8hr direct press rosé. Fresh, delicate and fruity, with notes of english candied red fruit.
Fidji, 2021
Gewurztraminer
Sourced from the Albert & Frederic Hertz in the Alsace- a characteristic lychee dance on the palate with perfumed aromatics. 2 week maceration, extra juicy and bright.
Pourquoi Non, 2022
Pinot Noir, Pinot Gris
From the same vineyards in Alsace, 70 percent Pinot Noir and 30 percent Pinot Gris with 2 week carbonic maceration. Meaning extra crisp and juicy cherry, elegance and concentration.
Lemon cream & granita.
It’s Friday! The Tahini Torpedo awaits.
WINE FLIGHT WEDNESDAY: Denavolo
In the hills below Piacenza, longtime winemaker at famed natural estate La Stoppa Giulio Armani set off to do his own thing almost 20 years ago- since then he’s played a unique role in championing and rewriting what Emilia-Romagna wine, and skin-contact wine at large, can be. In a land dominated by industrial production of Sangiovese, Barbera and Lambrusco, below Mount Denavolo, he founded a vineyard and a cellar where native white grapes made in the style of red wine could unfold unique stories of an ancient, charmed place. Armani is a relentless experimenter, a question-asker, a creator making with intuition. And the wines: imagine sniffing a wind that’s bent castle-like spires of Italian cypruses, rolled through open kitchen windows cooking brodo and groomed rustic wildflower-strewn golden hills, the sound of cicadas gently rouring - that’s a glass of Denavolo to me!
Catavela, 2022
Malvasia di Candia Aromatica, Ortrugo, Marsanne, Trebbianno
Catavela comes from 10 year old plots planted at 500-600m altitude in the local tradition, a light extraction on the skins. Delicate and floral, like a cloudy structured white, yet still that quintessential Emilia Romagna rustic aromatic charm to it.
Dinavolino, 2022
Malvasia di Candia Aromatica, Ortrugo, Marsanne, unknown varietals
Here we get a similar blend but of vines on the oldest trademark plot of the vineyard, on Mount Denavolo, with a richer soil and a longer 6-8 month maceration on the skins. A bit more ochre orange in color and pensive than Catavela, but still with a lively acidity, juicy ginger & orange fruit.
Dinavolo, 2020
Malvasia di Candia Aromatica, Ortrugo, Marsanne, unknown varietals
The highest altitude and poorest soil plot of the vineyard, moving to the top of Denavolo the soil has been etched away from erosion and rain, Dinavolo comes from vines that give extra concentrated and complex fruit. A long maceration in stainless steel, an extra concentrated herbaceous elixir of depth, time, and reflection.
Sunday farmers market delights.
Pouring Radikon magnums by the glass tonight!
In the mythic Friuli hills that trace the diaphanous border of Italy and Slovenia lies the legendary domaine of Radikon. One of the true innovators of skin contact wine, Saša is continuing his father Stanko’s legacy of mysterious, magical, heart-opening wine. Everything about these wines comes from a place of humane intuition- from bottle sizes that reflect how we want to drink, enlarged spaces between vines to reflect how vines want to grow, and skin contact + time to reflect how we want to feel when we drink, Radikon’s an inspiring study of how wine can meet people where they’re at and do something magic.
Sivi, a 2021 destemmed Pinot Grigio, stays on the skins for 15-20 days before slow gentle press and élévage in Slovenian oak barrels for a year, and another year in bottle. Almost pink in the glass, this is complex and savory, delicate and floral, fruity and nutty when it needs to be - a treat and an honor to be pouring for you!
Farmers market heirloom tomatoes found in our seasonal Burrata dish from Munak Ranch.
Thanks for the feature
In good company 😎
You could be eating this in 4.5 hours
Puttanesca - basil, tomatoes, garlic, calabrian chili, capers, anchovy, oregano
Beautiful snapper in for crudo today
Lahmajun Pizza - spiced lamb, pickled shallots, mint, cilantro, yogurt
An ode to the Levantine dish, lahmajun (or lahmacun) - flatbread spread with a thin layer of heavily spiced ground lamb then topped with lots of fresh, punchy garnishes
Rockfish crudo - passion fruit leche de tigre, pickled tomatillo, cayenne pepper, black lime
Just a few left for the weekend! Come on in tonight and snag one
New!!
Tomatoes + Burrata - pineapple tomatoes, salted strawberry vinaigrette, blackberries, anise hyssop
W I N E F L I G H T W E D N E S D A Y: Gamay
Le Tisane de Bois Tordus 2022, Cyrille Vuillod
Cyrille Vuillod—former Alpine ski instructor turned vigneron in 2011–started making wine in Beaujolais because all of his friends lived there. A veteran of Beaujolian harvest season and an archetype of its bon-vivant culture and community, there is a joyfulness and lightness in his wines sourced from something beyond grapes and gamay alone. This is one of his lighter cuvées, a 9 month carbonic maceration of fruit from Brouilly. It’s got the juicy crunchy wet stone red fruit of the grape we love, but with a pleasant depth that comes from time on the vines, in the cellar, and with each other.
Chiroubles 2020, Famille Dutraive
After a devastating 2016 vintage in Beaujolais, the iconoclast Jean-Louis Dutraive and his three children decided to start a négociant project: Famille Dutraive. This wine is from grapes sourced from Chiroubles and the camaraderie of a community that cheers each other on. The smallest cru in the north-western edge of Beaujolais, it tends to give more pretty, delicate wines given its high altitude. Sourced from two organically farmed 400m plots, the highest elevation in Beaujolais and the latest to harvest, it’s a smasher, with exotic floral & peppery aromas that meets lush minerally gamay fruit and texture like no other.
Les Maluseaux 2020, Thierry Hesnault
Heading north west to the Loire valley, we find Thierry Hesnault, a native of Touraine and descendant of vignerons, who makes wine in the small town of Jasnières. He farms old vines he’s quietly acquired over the years near his childhood home and vinifies the old-fashioned way, without electricity or running water: a deft hand working by candlelight. This is a deep and brooding gamay from 90 year old vines planted over deep gravel and sand, aged 15 months in oak after macerating whole cluster for a month. A masterful wine reflecting Hesnault’s expertise, the poetry of a pure way of doing things, and a grape that can understand and express both.
Pouring btg tonight til they’re gone!!
is on 7-11
The passion fruit harvest from the garden has been so bountiful this season! Currently making a cameo on the menu with olive oil cake and salted whip ✨
W I N E F L I G H T W E D N E S D A Y: Clos du Tue Boeuf
Records dating back to the middle ages note the lieu-dit of “le Tue-Boeuf” and its delicious wines, enjoyed by nobles and kings- in those records there is also the name Puzelat. Jean-Marie and Thierry Puzelat converted their estate in Les Montils to organic farming in the 90s, and have been beacons to Loire vignerons since, as well as staples in the natural wine scene in Paris and around the world. Their cellar is a living museum of different grape varietals, and they are some of the first to declassify their wines as “Vin de France,” resisting the demands of the Cheverny and Touraine AOC system. Now Thierry and daughter Zoë run the estate, continuing the tradition of expressive, unpretentious, no bu****it wine.
Vin Rosé, 2023
Gamay, Pinot Noir
A no-brainer rosé, meant to be enjoyed as a table wine. This is Gamay with a touch of Pinot d’Aunis from 25-30 year old vines, slowly pressed into demi-muid tanks where it ferments until bottling 7 months later. A crunchy watermelon pink grapefruit crusher with complexity to it.
La Frileuse, 2023
Sauvignon Blanc, Chardonnay, Fié Gris
Equal thirds Sauvignon Blanc, and Fié Gris on flinty clay Cheverny soils. Fié Gris or Sauvignon Gris is a slightly pinkish relative of the OG Sauvignon, a bit softer in its flavor profile. Aged in old burgundian barrels and then bottled, this is a floral, slightly saline pretty white that’s as expressive of Cheverny as it comes.
La Guerrerie
Côt, Gamay
A thoughtful blend of Côt and Gamay that are co-planted and harvested at the same time: the Côt giving deep earthy complexity - eucalyptus & spice - while the Gamay brings a crunchy red fruit lift. Named after a historic parcel that saw battle from the hundred year’s war, the vines are 40 years old, organic farmed. A red that ticks all the boxes.
Back for just one week! Got in right at the end of fig season -
Brown turkey figs & burrata - rosemary, savory, saba
Last day for peaches and burrata!!
Yellow peaches, fish sauce vinaigrette, herby salad of korean shiso/opal basil/cilantro, pickled fresnos, crispy shallots
btg til its gone
starting tomorrow with this magnum by
WI N E F L I G H T W E D N E S D A Y: Wein Strohmeier
Franz Strohmeier is a visionary, philosophical OG natural winemaker from the Steiermark region of Styria, the “Green Heart” of Austria. His “Trauben Liebe & Zeit” line of wines translates to “Grapes, Love & Time” which encapsulates a unique vision of handsoff farming & wine-making. His lush vineyards are a brilliant autonomous system of biodiversity that Strohmeier views as a holistic being he can (carefully) let be- this means, for example, no pruning and letting sickness in the vines run its course on its own- planting trees in place of vines he removes. This takes a tremendous amount of humility, curiosity, knowledge, confidence, hope.. we think you can taste a bit of that in each of these wines.
Roter Frizzante, NV No. 3
Zweigelt
Unpruned Zweigelt grown on steep clay-opok soils ferments spontaneously 6 months and a second time in the bottle: unfined, unfiltered, without disgorgement and sulfur. This lends to gentle big bubbles, ripe red fruit and spicy nuance, a mouthwatering acidity to long dreamy finish.
Cat Silver NV
“Cat Silver” is what the Strohmeier’s have lovingly named the shiny silicate stones that dot the soil throughout their vineyards. An appropriate name for this cuvée, a blend of all the grapes of the domaine: White grapes (Sauvignon blanc, Pinot blanc, Chardonnay, Bronner, Muscaris, Büten-Muskateller) as well red grapes (Souvignier gris) and dark grapes (Zweigelt, Blauer Wildbacher, Cabernet Jura, Merlot, Rösler, Regent). Some skin contact, some direct press- a hazy peachy peppercorn mineral treasure.
Trauben, Liebe, Zeit No. 3 NV
Blauer Wildbacher
This deep, ink-blue red made with old Blauer Wildbacher vines grown on steep slopes planted in the 1980s by Franz’ father. Hand selected grapes macerate for 4 weeks, then are pressed softly to spend 2 years in 500 liter wooden barrels. A red so deep it turns blue and then black, drinking pure color itself - just grapes, love, time.
Big bowl of greens w/ your pizza?
Open at 5
W I N E F L I G H T W E D N E S D A Y: Macabeo de Mendall - Alicia & Laureano Serres
This week we’ll taste some Macabeo. Two from Tarragona firework Laureano Serres of Mendall— one of the masterminds of the Brutal!!!! movement and an embodiment of natural wine whimsy & Catalan natural wine culture— along with a Pet-Nat release from his daughter Alicia Serres. In the dusty town of Pinell de Brai, in Terra Alta, Laureano has been making unfiltered, often wild wines from organic grapes grown in high-altitude thin north-facing clay-limestone catalan soils since the late 90s. As for the wines, they speak for themselves: sometimes volatile, a bit confrontational, deeply alive, and always inspired. What soothes a heatwave more than the crisp aromatics & minerality of Macabeo, contemplating Catalonia with a giant?
Alicia Serres, Pet Nat 2023
Alicia is following in the family footsteps, after inheriting family vineyards in Pinell, some coming from her great grandfather. Here’s a wine from her second vintage, a 100 percent mineral forward macabeo pet-nat that while deeply soulful like her fathers’, has a noted poise and control to it.
Mendall, Abeurador 2022
Macabeo from forty five year old vines planted some 450 metres above sea level in Vilalba dels Arcs. Pressed directly, before a short ageing in vat, it carries a slight spritz but retains a beautiful tension, refreshing with cleansing notes of green citrus, sea salt and Mediterranean herbs.
Mendall, La Plana de Guiu 2023
Macabeo from young vines on the highest plain of the Terra Alta at over five hundred metres above sea level. Around half the grapes were pressed directly, whilst the balance was macerated for four days, before being pressed to vats and terracotta amphorae for a short rest. Pale straw-yellow in the glass, a gentle spritz carries delicate notes of flowers, citrus and chalk.
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1524 Pizarro Street
Los Angeles, CA
90026
Opening Hours
Thursday | 5pm - 10pm |
Friday | 5pm - 10pm |
Saturday | 5pm - 10pm |
Sunday | 4pm - 9pm |
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