A powerhouse trio of female culinary vets have opened a new American eatery that focuses as much on food as it does the engaging beer and wine programs. Chef Angie Berry, former chef de cuisine at Asiate at The Mandarin Oriental, together with sommelier Gina Goyette (The Mark Restaurant by Jean Georges) and beer director Carolyn Pincus (Stag's Head), have opened Bottle & Bine, the latter referring to climbing plant like hops. The trio have taken over stodgy French bistro Les Sans Culottes, transforming the dim, bi-level space with a sleek, modern look, including bars on both floors.

With its commitment to highlighting the diversity of craft beers and wines, the restaurant's two bars will be seeing a lot of action. The wine program pays special attention to New York producers and other areas of the country less represented on more traditional wine menus, though European wines are also available. The beer program follows a similar path, with a strong representation of American—and Northeast—brewers. Sixteen tap lines are expected to rotate on a daily basis.

Berry's a la carte menu spans the chef's influences, from traditional French to roots in Southern Texas. Elegantly-plated dishes include a Chicken Liver Mousse ($16) studded with toasted hazelnuts, red cabbage and currents and a Game Bird Terrine ($23) elevated with foie gras, bacon and spiced quince. Diners can also opt for a seasonal tasting menu, The Daily ($75 per person), a five-course affair that currently includes a Wagyu Hanger Steak and Winter Berry Tartine.

1085 Second Avenue, 212-888-7405; website

Bottle & Bine Dinner

Bottle & Bine Wine

Bottle & Bine Beer