Augustine

Augustine Restaurant Review:

This wine-centric project from Dustin Lancaster and Matthew Kaner (Covell) and David Gibbs houses a patio with a blue awning, blue-cushioned banquettes and small wood tables. Inside, find a three-sided marble bar, exposed wood beams, a lounge area with red-cushioned banquettes, two-toned blue walls with vintage photos and high-backed blue booths. A printed menu offers more than 50 wines by the glass, and blackboards showcase rare and vintage wines by the glass or bottle, rising to $800 for a bottle of 1958 Château Haut Brion. The compelling pan-European menu includes snacks like tater tots, charcuterie and pea and ricotta toast. Larger plates might range from salmon with Swiss chard, zucchini and romano beans to filet mignon with duxelles sauce, smashed fingerling potatoes and pickled onion. Augustine also pours craft beer. Dessert could mean cheese or pot de chocolat, depending on your mood.