Big Finish Wine Tavern is built around a custom tap system that keeps more than 50 wines by the glass at proper temperature, alongside low-ABV cocktails, craft beer, NA wine, and locally made soda. The kitchen runs a full dinner menu and stays open late, pairing food with the wine list rather than treating it as an afterthought.
The room is small and cozy, with Star Trek episodes running on screens above the bar. On the menu, the pappardelle with fall-apart pork shoulder and a carrot miso risotto stand out among the entrees.
Owner Adam Manson, a Culinary Institute of America graduate, has spent 25 years managing and owning bars and restaurants, working across wine bars, dive bars, fine dining, hotel food outlets, and cafes before putting his focus on the front of house here.
The room is small and cozy, with Star Trek episodes running on screens above the bar. On the menu, the pappardelle with fall-apart pork shoulder and a carrot miso risotto stand out among the entrees.
Owner Adam Manson, a Culinary Institute of America graduate, has spent 25 years managing and owning bars and restaurants, working across wine bars, dive bars, fine dining, hotel food outlets, and cafes before putting his focus on the front of house here.