Knowing the kind of aloof aftertaste the title ‘wine bar’ can leave on one’s palate, when developing their dining concept, restaurateur Greg Root and business partner chef Nick Kennedy were intent on creating a venue that was the antonym to pretension.

As a result, the carefully cultivated wine list - arranged by grape varietal rather than region or vineyard - is humble and approachable, while the perfectly matched food ranges from a series of casual, light sharing plates to a robust selection of main courses that cover the full Mediterranean spectrum from Spanish to Italian with a bit of French thrown in for good measure.

To further reinforce their concept, the trio tasked local outfit Stokes Architects to create a friendly welcoming space befitting of its location on Frankford Avenue, Fishtown’s hottest food strip. As such, colourful handmade Mexican tiles, bright blue Stellar Works chairs and backlit mirrors, surround a central bar, where diners can watch the action while sipping on glasses of deliciously fruity French sauvignon blanc, while munching on chicken liver on toast or mouthwatering spice-rubbed lamb chops.