Tannat Wine & Cheese: Rustic Cuisine & Natural Wines in NYC
A wine bar and avant-garde peasant kitchen that aims to be among the best (and smallest) hangouts in New York.
Why Tannat Wine & Cheese Matters
We're food and wine revolutionaries. Through exploring natural wines, ancient techniques of preservation, genuinely local ingredients grown and raised and caught and foraged by real human beings dedicated to the health of the earth, by changing our menu daily, and by sharing our profits with our employees, we are more than a wine bar with small plates. We are a force for good. We are agents of change. And this is just the beginning.
Why We Need Your Help
We're almost there, but it's tight. With your help, we will be able to breathe. And we'll remember our friends.
What Will Tannat Wine & Cheese Be Like?
Like Willy Wonka and the Txakolina Factory! Wonder lurks around every corner... Unruly, seductive flavors may appear, like a gooseberry & charred onion lamb tartare paired with a Slovenian orange wine, or a volcanic flight of wines from Mount Etna served with strange snack-fellows: pickled sour cherries, sunflower seed brittle, summer squash mousse, and paw-paw butter on rye toast, but the next day *poof* they might be gone.
It's the sort of place where you can blind taste across color lines, trot out your sketchy French by talking up a visiting winemaker, explore strange ciders, debate the meaning of "biodynamic," and eat a hunk of fresh mozzarella, made only minutes before, from a leaf-shaped plate handmade by one of us.
You can do the starving artist/scholar/social worker thing and get through the night with lentil soup, crusty bread, and a few glasses of house red or you can join our exclusive wine club and be there when we open the rare bottles.
Tannat Wine & Cheese will be small, roughly 30 seats, so you'll probably make some new friends. Rubbing elbows is just one of many services we provide!
And you can do it all knowing that we are doing everything we can to take care of our customers, employees, and environment. Ethical sourcing of our ingredients and wine will keep you healthy and happy. A profit-sharing program will fairly compensate our workers for their time, energy, and expertise, and our roster of events and sponsorship of community programs will contribute to an already thriving neighborhood. What's not to like? You can follow along on our website, facebook, instagram, and twitter.
Who We Are
William is a chef, author, and community-minded restaurateur. His other foodie projects, the book Edges of Bounty: Adventures in the Edible Valley (Heyday Books, 2008), Wood Fashion Cafe, a farm-to-table restaurant in farm country, Ad Astra Books and Coffee House (successfully funded through Kickstarter!) celebrate local food systems and ethical business practices.
Sarah is a physicist, artist, and ultramarathoner. When she's not shooting lasers at ancient papyri, getting her hands dirty in a pottery studio, or training for her latest 60k run, she can be found in the kitchen or at her sister's CSA, Full Circus Farm.
Two years ago we were introduced as potential roommates in our park-ringed neighborhood of Inwood, NYC... and eight days later we were engaged!
Love binds this project together: love of local and organic produce from Hudson Valley farms, love of fresh and funky cheeses, of pickles, terrines, and preserves, love of bizarro natural wines, small producers, and out-of-the-way regions, love of our neighborhood, our community, and our city.
Sounds Amazing! When Can I Come?
You don't have to wait long. We are opening in one month! We started the process in the summer of 2016. Since then, we created a business plan, found loans, leased a location, designed the space, hired a contractor, secured our beer, wine, and cider license, and are now, as of September 2017, in the final phase of construction at 4736 Broadway, New York, New York. We hope to open in the first week of October, 2017.
The month before a restaurant opens is absolute lunacy. Through frequent updates, short videos, and special events, you can be a part of the madness without fear of finding yourself in an asylum. Contributing to this campaign gives you a front row seat, a back stage pass, a ticket to the opera!
I'm a Completist. Tell Me More.
We are part of a new wave of wine bars: kitchen-driven, experimental, and educationally minded.
Ingredients are celebrated rather than obscured. The seasons are marked with garlic scapes, gooseberries, and acorn squash. We will make everything from scratch, from house-made vinegars, mustards, and smoked salt, to yogurt, fresh cheeses, and butter. Our menu will change practically every night...and weekend brunch will blow your mind (think smoked turkey legs, pork bao, sweet corn arepas, or shakshuka washed down with a cucumber-basil mimosa).
Our wines can be defined as S.N.O.B.S. wine. That's an acronym for the mouthful of wine terms describing vineyard and winery practices that are concerned with the health of the land. We're trying to make it a thing. SNOBS stands for:
We care about our environment and we expect our winemakers to do the same... and it doesn't hurt that these practices create some of the best wine in the world!
In addition to a sassy, effusive, and mercurial wine list that just can't keep still, we'll also offer:
Nightly pairings of food and wine.
An exclusive wine club with secret weekly meetings.
Monthly educational and tasting events.
Frequent "library pours" when we open a fancy, spendy bottle and offer tastes to anyone within reach.
A newsletter discussing what's new in Tannat and the wine world at large.
...and much more!
More about Profit Sharing and Incorporating for the Public Good
We didn't seek out investors for Tannat Wine & Cheese because we are committed to a profit sharing program for our employees. We were fortunate to find loans instead. The food-and-beverage industry too often treats its workforce as disposable. We believe profit sharing will not only provide a better standard of living for our employees, but also decrease turnover and result in exceptional service.
Based on the ethical sourcing of our food and wine, efforts to reduce food waste, energy-saving lighting and appliances, profit sharing, and a commitment to local arts, we will be applying for "B" Corporation status to make it official that we are here for good.
Risks and challenges
Our risks are minimal. The loans we secured are enough to get our doors open. October here we come! Our challenges, however, are large. Taking loans over investors means we have to begin paying them back almost immediately. Repayment costs, plus the price of just existing in NYC, means that we have more pressure to succeed sooner than many other businesses. Reaching our goal of $30,000 will significantly ease that pressure, but if we reach our stretch goal of $100,000 (Or more! Our stretch goals are really stretchy.) we'll be even closer to independence.Learn about accountability on Kickstarter
- (30 days)