Cuisine:

• Bar
• Lounge, club, bar
• Tapas
• Mediterranean

Krog Bar Description:
On the grounds of Stove Works, where Kevin Rathbun operates his Rathbun's restaurant, a tiny space became available, and he snapped it up, installing one of the city's most progressive and adventurous wine bars. Under Rathbun's tutelage, Jon Allen does a most inventive menu. All dishes are cold, as the place is too small for cooking, and come from the Mediterranean tradition. Arrivals start as early as 4 p.m. to explore the new wines on this Italian-Spanish list driven by discovery mode. Large tables encourage sharing conversation and dishes from a menu that changes daily. The creamy pâté packed into a small rectangular crock is topped with a cava gelée; the accompanying crusty bread is a fine foil. Paper-thin carpaccio with Parmesan and olive oil is another winner. The thinly sliced Serrano ham and boquerones---those tiny pickled fish---from Spain are among other delicacies that may be served cold. Raw fish morsels---crudi and the like---are top flight. Cheeses are also noteworthy. A corkage fee ($24) is charged for any bottles patrons bring in from outside.


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