If you can, try and score a corner booth table at Oui! Wine Bar + Kitchen, order the family-style chef’s choice dinner and a flight or two of wine, and then settle in.
Southeast Wine Collective, an urban winery and tasting room just off Southeast Division, has always had above-average bites to accompany the boundary-pushing modern winemaking techniques on display. Until recently, Chef Althea Grey Potter made them from a tiny room in the winery with a few induction burners, often ducking trolleys, barrels, and other wine making machinery as she plated.
In December, Potter, with the backing of Southeast Wine Collective owners Kate Norris and Tom Monroe, took over a slightly larger space—still surrounded by wine barrels—and expanded her menu from solid bites to full entrées. Potter is still working from just three induction burners and an electric oven (there’s no hood), but good things are coming from this small space.
Wine bar standards like rosemary almonds, olives, and gussied-up deviled eggs are there for those seeking a flight and a bite, but I say pick the prix fixe ($35 or $50—the former guarantees you’ll leave sated; the latter, stuffed).
