Bar Veloce

Oenophilic restaurateur Frederick Twomey pulls a switcheroo, swapping in another Bar Veloce outpost in the former Bar Carrera space. Spanish wines and Basque small plates are exchanged for Italian vino and snacks. Bottles are sourced from all over the Boot (Pugliese reds, Sicilian whites, Lombardy rosé) and displayed behind the glossy wooden bar. Pair the boozy grapeage with charcuterie (air-dried beef, grana padano), bruschette (tuna and white bean) and panini (speck with cured apples and Taleggio, eggplant with anchovies and caper-mint pesto).