Taste56, a new wine shop in Dumbo, Brooklyn, takes an uncommon approach. Though you can count on finding white, red, rosé and sparkling wines, they are presented according to what the store calls “palate character,” instead of by geography or varietal. There is a limited inventory of about 300 labels. Consider whites that are bright and crisp, or rich and full; and reds that are round and fleshy, or offer tone and backbone, among others. There are eight categories in all, to determine your preferences. Relating to the name of the store, there are also 56 wines to sample, selected on a rotating basis and with guidance by the staff, to show these characteristics. The significance of 56 is supposedly a preferred proper temperature for storing wine, and also signifies progress in numerology. Sales support water.org, to provide clean water and sanitation in developing countries. The founder, James Fantaci, has worked in wine and hospitality for more than 20 years, and also has sommeliers on staff. The setting, done in wood, stone and marble, is in a building dating from 1892. A wine bar and restaurant, bar56, is coming next door in a few weeks.
taste56, 53 Water Street (Dock Street), Dumbo, Brooklyn, 718-701-4156, taste56.com.
Feeding the U.S. Open
The top seeds in the restaurant lineup at this year’s U.S. Open in Flushing Meadows Corona Park include some new players: Kwame Onwuachi of Tatiana, Melba Wilson of Melba’s and James Kent of Crown Shy. They will join returns by Alex Guarnaschelli, Masaharu Morimoto, Josh Capon, David Burke and Pat LaFrieda, all of whom will run restaurants in various locations at the Billie Jean King National Tennis Center. An opportunity to sample what they’re serving will happen at Flavors of the Open, Aug. 24, during Fan Week, just before the tournament begins on Aug. 28. The chefs will be stationed on the concourse level of the Louis Armstrong Stadium, overlooking the court where the Bryan Brothers will demonstrate their skill. A portion of the proceeds will benefit the U.S.T.A. Foundation and its education programs.
Flavors of the Open, $175, Aug. 24 from 6:30 to 8:30 p.m., Billie Jean King National Tennis Center, ticketmaster.com.
Slurp Oysters and Discuss ‘Merroir’
Learning about oysters, sampling them and understanding local seafood are on the menu for Slow F.I.S.H., an event at Cedar Beach in Southold, N.Y., on Aug. 10 from 6 to 8 p.m. It will benefit Slow Food East End, a chapter of the global organization dedicated to maintaining traditional food ways. Experts from the Suffolk County Marine Environmental Learning Center, run by Cornell University in Southold, will be on hand to discuss “merroir” (terroir of the sea), and to demonstrate how to shuck oysters and filet a fish. Food by Lombardi Love Lane Market & Catering, in Mattituck, and wines from Long Island are included in the ticket price.
Slow F.I.S.H., $125, Aug. 10, 6 to 8 p.m., Cedar Beach, Southold, N.Y., slowfoodeastend.org.
Pretzel Rolls for Summer Picnics
Give that lobster roll or hot dog a smarter look with a pretzel roll. The topside pretzel finish on the new golden brioche buns from St. Pierre Bakery delivers a smart contrast of pale and dark, along with a dusting of sesame seeds. St. Pierre Bakery products, including slider rolls and hamburger buns, are made in France and Canada.
St. Pierre Bakery Brioche Pretzel Rolls, six for $5.48, Walmart and other stores, stpierrebakery.com.
Summery Cold Brews from Tea Forté
Cold brew is generally taken to mean coffee. But it also applies to tea. Tea Forté, a company that specializes in fine teas with elegant packaging, has introduced several summery cold brew refreshers. These herbal and floral mixtures can grace an afternoon, accompany dessert, beg for a spoonful of crushed fresh berries and even welcome a splash of sparkling wine. The flavors are elderflower-rose, pomegranate-vanilla, and watermelon-mint. The individual sachets need about 10 minutes steeping in cold water for delicate flavor and rosy color to bloom. They’re organic and kosher.
Tea Forté Cold Brew, $15 for 15, teaforté.com.
