Page 135 - Bespoke_the_chic_and_the_cool

BY J.A. KENT

Paris’ wine and beer scenes continue to flourish easier. A simple bistro in the already crowded A SIMPLE BISTRO
as well. We dished on our favorite addresses for Passage des Panoramas, Coinstot Vino serves ho- IN THE ALREADY
natural wine in Paris, the best classes for expan- nest French fare (think blanquette de veau, and CROWDED
ding our wine knowledge, and some of the most sea-urchin tarama) and tasty pizzas, though it’s PASSAGE DES
outrageous cocktails tasted this year. We also saw the great selection of wines and friendly service PANORAMAS,
the opening of bars that place a focus on Fren- that keep the regulars coming back to discuss COINSTOT
VINO SERVES
ch-made spirits, like at bistro-bar A La Française life, love and the crippling lack of affordable real HONEST FRENCH
in the 11ème. We continued to discover new estate deep into the night. This place is the per- FARE (THINK
pockets of Paris and loved exploring the Canal fect lair for serious wine buffs. With a long ter- BLANQUETTE DE
Saint Martin, 20ème and Nation areas in parti- race, protected from any adverse weather by its VEAU, AND SEA-
cular. We got the dish on Paris’ Spring Fashion covered passage, Coinstot Vino might feel like URCHIN TARAMA)
week from an outsider prospective and chatted the last sliver of paradise for smokers. But not AND TASTY PIZZAS,
with Melissa Unger, the wonder woman behind just to them – because anyone lucky enough THOUGH IT’S THE
Seymour, one of the most unique spaces in Paris. to drink here can expect pure joy. The menu is GREAT SELECTION
In addition to sharing new openings, favorite ad- bursting with natural, flavourful wines with fun OF WINES AND
dresses, and interviews with people who inspire names to boot. A glass of the wine of the season FRIENDLY SERVICE.
us, we will always love sharing those heart-war- sounds like a spy novel; the charming ‘October
ming Paris stories, like one about uprooting a life Rouge’ is a dynamic, light balance of grenache
in the US and moving to Paris, or advice from real and syrah grapes. To go with it, we choose a ge-
Parisiennes on dating in Paris. For new visitors to nerous portion of oxtail terrine, then a chicken
the city and locals alike, we also put together our supreme with vinegar – one of the house clas-
favorite off-the-beaten-track museums as well as sics. Another unmissable dish at Coinstot Vino
the best apps to make exploring the City of Light is the calzone, with its addictive combination of

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