Nope, not a lot of cooking going on at this little wine bar on South Pearl. This pretty much covers it:

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Your bartender is also your “chef” and his “kitchen” consists of a toaster oven behind the bar. Which is fine by us; we don’t come for these

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or this

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so much as the wine-country-cottagesque aura created by this

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plus these

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& these

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plus above all this,

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our favorite of a recent evening being the 2004 Glen Carlou, a South African blend of Cab, Merlot, Malbec, Petit Verdot & Cab Franc. The Director called it “dusty,” & I pictured him picturing the zebra-streaked veldt at dusk.

We expressed our pleasure to the bartender, who responded by topping off our glasses with the bottle’s remainder—a gesture that more than compensated for the perennial annoyance that is getting an uneven number of edibles, in this case 5 pesto-&-parmesan stuffed mushrooms, for an even number of eaters, in this case 2. Dividing a mushroom cap in half is a silly, silly thing for fully grown & half-pickled adults to have to do.