Sergio Perera, the modernist veteran of the kitchens of Andoni Aduriz, Jean Georges Vongrichten, and Juan Mari Arzak who popped up at Marcona this summer, is teaming up with Church & State and The Kitchen Table consultant Greg Bernhardt on a new Downtown concept. The chefs are taking over evenings at Spring Street’s CoffeeBar for a confusingly named pop-up called WineBar@CoffeeBar, serving short beer and wine menus alongside a selection of twelve dishes that Examiner finds priced just above ten dollars each. Reflecting the two chefs’ respective experiences, the menu includes both Spanish tapas and New American cooking in harmony, including potato soup with chorizo, mushrooms with poached egg and Idiabazal cheese, and jamon on ciabatta on the Iberian side, and oxtail soup dumplings, cured snapper with sansho peppers, and bourbon apple brulee on the other. Currently, WineBar@CoffeeBar is running Tuesdays through Sundays at 600 S. Spring St. in Downtown.
Greg Bernhardt Photo: Tatiana Arbogast