Eight Wine Bar’s Refocus

Eight Wine Bar has gone through a ton of transformations (Doku 15, anyone?), but I think the they’ve got it this time around, with their latest refocus.

Throwing out the staid notion of big plate dinners in such a small space, Eight has gone the contemporary route with serving small plates and focusing again on their extensive wine list and wine pairings.

Eight has always had a New York feel, thanks to its high ceilings, concrete walls and narrow length. The tapas style of eating lends itself to the sensual vibe and also follows the contemporary dinner party trend of standing and nibbling on various delectables.

The new menu offers something for both herbivore and carnivore, such as Fried Tofu “Popcorn” with Wasabi Aioli & Soy Dipping Sauce and Duck Confit Samosas with Zesty Tamarind Dip.

Individual cheese and charcuterie plates (pictured above), along with Roasted Pork Belly with Sweet Potato Puree and Apple Chutney (pictured below) are on trend, while Black Truffle Ricotta Gnocchi and Roasted Lamb Lollipops with Roasted Figs and Carrot Jam sound right for this time of year .

Having tried these dishes last week at a dinner for the media, I was most impressed by the duck confit samosas (luxe bites in a street food package!) and the nuanced pork belly. They are getting closer to what the crowd wants with this type of fare for sure.

Sometimes, you want to hang out with friends (like the lovely Ms. Carmen above)  and talk with some drinks and nibblies, but you don’t want to have to shop, prep and tidy up at home. Eight gives you a great excuse to get together without the drawback of dishpan hands.