Third & Vine, since the beginning of this year, is under new management and the fresh leadership has spent months renovating and refining to reveal a lighter and brighter take on the Downtown wine bar regulars know and love. Located at 353 Third Street between Newark Avenue and Brunswick Street, Third & Vine is ready to share their spruced up space, a seasonal menu, and an expanded and everchanging wine list for a fun and engaging time with some serious food and wine.
Owned now by Sid Raman, the only change to the exterior of the restaurant is the addition of sidewalk seating which is a lovely set-up for summertime. The interior remains the same with warm yellow walls, a dark coffered ceiling, and a long wooden bar beset by exposed brick and big gilded mirrors. The real work all around was done in the kitchen where all the equipment was upgraded and Chef Anthony Lo Pinto has elevated the guest experience to an interactive level — the large wine list changes as the menu changes and the kitchen is cooking with the same wine suggested for pairing — where the seasons truly inform the meal from start to finish.
Chef Lo Pinto mused, “I want people to be comfortable when they eat my food, revived and energized. This might sound weird, but I think about digestion.” With that in mind, the new menu’s influence becomes clear; it is simple, water-and-plant-based, driven by vinegars, broths, and fresh herbs to balance acidity and maximize flavor. An overt move away from the previous cream-meat-salt-heavy menu, vegetarians and even vegans will find plenty to eat here.
Spring salads, flatbreads with white beans, scallops and shrimp, even a cauliflower “risotto” accompany heartier options like pork belly and meatballs. Charcuterie is also on the menu alongside an extensive cheese selection cleverly organized into four categories: soft & creamy, semi-firm to hard, stinkers, and blues. Do not hesitate to ask Deja Schraemli, the resident cheese expert, for recommendations and plan to be pleasantly surprised by some unusual choices plus knock-out accompaniments, most of which are made in-house.
The wine list is accessible, divided into bubbles, yellow-to-pink, and purple, and offers most bottles by the glass. A creamy rosé cava and surprising Sicilian white are some of the standouts on deck for summertime along with delicious dry reds from Argentina, France, Portugal, and Spain. And refreshingly for a wine bar, cider, beer, and cocktails are also available.
Third & Vine is open Tuesday through Saturday and for Sunday brunch. The restaurant is also licensed to sell bottles of wine to go and a well-rounded selection will be available for $20 per — a perk and completely clutch when you run out of wine after the stores close.
“I want people to know how much we care and that we take wine and food very seriously,” said Chef Lo Pinto. From the first sprig of chervil to the last of the heirlooms and through the inevitable long cold winter, Third & Vine will welcome and nourish with the seasons. And with wine for any time, day or night.
353 Third Street, Jersey City, NJ 07302