Burgundy412 bottles · 38 producers
Anya's first chapter, started 2018. The cellar's emotional center.
The wine ledger · 1,400 bottles · curated by Anya Reyes since 2018
A cellar
built around
the bill.
Anya Reyes built the Brassica cellar over four years. It is mostly old-world, mostly natural, and entirely in service to the kitchen’s bill of fare. There is no premium pairing tier; there is no list at the table. You come here to drink what the sommelier and the chef agreed to in the morning.
Bill of FareSection AThe pairing flow · six pours · matched to nine courses
- Course I — IIIPour 1 — texture, aperitif
A small-format white or skin-contact, often Loire chenin or Friulano. Sets the palate; not a statement.
- Course IV — VPour 2 — riesling or txakoli
Cuts through the squash blossom and leans into the sourdough. The pour most likely to be German.
- Course VIPour 3 — old-world reductive
The mushroom course gets a Burgundy or Jura. Often a Chablis, occasionally a Macvin.
- Course VIIPour 4 — the protein
The wagyu course; the only red the kitchen plans for. Cru Beaujolais or Northern Italy.
- Course VIIIPour 5 — sweet but sharp
Sorbet course. A late-harvest riesling, occasional vin jaune, or sherry from the cellar.
- Course IXPour 6 — closing
Either a fortified or a dry digestif. The kitchen and the cellar agree on this in the morning.
Bill of FareSection BThe cellar · by region
Eight regions.
One sommelier.
The cellar is a four-year project. Anya organises it by region rather than by varietal — the way she pours, dishes get matched to a place first, a grape second. Below, the eight regions and their current bottle counts.
Loire284 bottles · 31 producers
Mostly natural. Mostly cabernet franc and chenin.
Jura118 bottles · 14 producers
Heavy on vin jaune. Difficult to source — held tightly.
Beaujolais162 bottles · 19 producers
Cru Beaujolais, the kitchen's house pour for course III.
Italy · north208 bottles · 22 producers
Piedmont and Alto Adige, mostly. A few Tuscan natives.
Germany · Mosel94 bottles · 11 producers
Riesling, all dry to off-dry. Built for course IV.
California · old72 bottles · 8 producers
Pre-1990 Cabernet and Chardonnay; quietly a price-point reset.
Outliers44 bottles · 12 producers
Greece, Slovenia, Lebanon, Australia. Used sparingly, always intentional.
Bill of FareSection CThe cellar · in two photographs
Bill of FareSection DThe policy · in plain words
- Pairing structure
- Six pours · matched to the bill that morning · selected by Anya the day of service
- Pairing price
- $185 / person · inclusive · added at confirmation, removable until 24 hours out
- Premium tier
- There isn't one. The pairing is the program.
- Corkage
- $75 / bottle · one per table · let Anya know what you're bringing
- Bottle list at the table
- We don't bring one. Ask Anya what's pouring; she'll show you what she'd open.
- Off-pairing requests
- Welcome — let us know 24 hours out, we build a custom 4-pour for $145 if it makes sense
