Natural Wine Is In and Here’s Where to Drink It in NY

This wine bar-cum-restaurant has been a frontrunner in showcasing the wondrous world of natural wine since opening its doors in 2015. With the help of a knowledgeable staff, it’s easy to find something you’ll love—and pair it with a few small plates off chef Nick Curtola’s always-delicious, ever-changing menu.

Sister restaurants Hart’s and Cervo’s are similar in some ways, different in others. Their respective wine lists feature organic and biodynamic wines exclusively, although the latter focuses on Spanish and Portuguese varietals (to align with its cuisine). Another commonality and surefire hit? The lamb burger (trust us and add anchovies).

When Riad Nasr and Lee Hanson made moves to open their now-beloved TriBeCa brasserie, they brought the established natural wine guru Jorge Riera (Contra, Wildair) along with them. Frenchette houses one of the city’s most impressive cellars, filled with bottles that are, of course, very well-suited to its food.

Given that Chez Ma Tante borrows from our friends across the pond in its exceptional European-style fare, it’s no surprise that its wine list does, too. Order something French or Italian to pair with the pork terrine or half chicken.

This cozy Cobble Hill wine bar goes all in on organic, biodynamic wines. The eclectic offering features producers from all over (think Moravia and the Finger Lakes) and boasts one of the city’s deepest rosters of orange (read: made from white grapes with their skin left on) wine.

The first restaurant to open under the state’s Farm Brewery license, Annicka serves exclusively New York-made beer, cider, spirits, and, of course, wine. Better yet, the list is all-natural. Stay local with a glass of pétillant-naturel, produced on Long Island, or a bottle of Riesling from the Hudson Valley.

The main draw at Lilia is Missy Robbins’ heavenly pasta, and the same is true of sister restaurant, Misi. At both, the wine list is built to complement the exquisite food. Ask the somm for a recommendation that falls in the natural camp, and you’ll surely be pleased.

Come for the burger, stay for the selection of wines—many of which are made by producers devoted to sustainable techniques. Supplement your meal with a glass or a bottle from the New World-meets-Old selection. Or, head next door to Marlow and Sons where a list with a similar ethos is paired with sneakily healthy, hyper-flavorful plates.

To go with its exceptionally inventive wood-fired cuisine, the wine offering at Mettā is full of vibrant and fun-loving options. It’s the kind of place you might want to drink sparkling, or orange, but where you can easily fall back on the stuff of cult-favorite natural producers, like Frank Cornenlissen (Sicily) and Agnes and René Mosse (Loire Valley).

Wine director Bill Fitch is behind the lovely list at Faun, and has crafted it to pair perfectly with a menu that’s rooted in ecologically-responsible ingredient-sourcing. So, try something funky like Koppitsch’s “Unfiltered” Pinot Noir (Austria) or Brendan Tracey’s Pineau d’Aunis (France).

This list at Freek’s Mill is no joke. Lengthy and chock full of gems, it hones in on the Beaujolais and Loire Valley regions of France—both hotbeds of natural winemaking. Call for the sommelier, and try something new.