The Ten Bells, on the Lower East Side, is often credited with bringing natural wine into the mainstream in New York City. (Photo courtesy of The Ten Bells.)
T
he other week I was at a lunch hosted at Peter Luger, for the steakhouse’s “Lugermeister” launch with amaro maker Faccia Brutto. The talk of the town that day—besides the schlag (whipped cream) and cocktails—was that The Ten Bells now has new owners.
The Ten Bells opened on the Lower East Side in 2008 and is often credited with bringing natural wine into the mainstream in New York City. Today, throw a cork at any block in Lower Manhattan, and you’ll probably hit a natural wine bar, like Sauced, Le Dive, or Skin Contact; but almost two decades ago when The Ten Bells first opened it was something of a novelty. Speak with anyone who works in wine, from bartenders to distributors, and they’ll tell you perhaps no spot was more influential in wine. In 2019, Bon Appétit proclaimed it “the best first date bar in NYC.”
