One very important thing to remember about Dickson Wine Bar is that it doesn’t open until 6 PM, even on Fridays.
Happy hour runs from 6-7 PM, and on this day was featuring glasses of Gruet Blanc de Noirs ($5, normally $9) and a fine, hefty plate of Charcuterie (3 for $10, normally 3 for $19). At full price, these items aren’t cheap, but at happy hour prices? Well worth it.
After happy hour ended, it was back to full price, but when you can get a 2008 Flos de Pinoso Monastrell for only $30, you really don’t even notice. This is a perfect match for one of Dickson’s BÃ¡nh Mi, and I got to try both the Beef Ribeye ($12) and Pork Belly ($11). These are upscale, glorified BÃ¡nh Mi, with thick cuts of quality meats (the pork was from Berkshire Farms, and the beef was from Creek Stone Farms). I’d be surprised if the vegetables weren’t organic. If you haven’t tried one of these, you should – I know they’re expensive, but they’re worth ordering.
This is a fun, quirky little place, with a sterilized-hip, geometric feel to each of its floors. What they do, they do very well. It also gets crowded quickly, so you’ll be doing yourself a favor if you get here early. Since there are no entrees on the menu, it’s a perfect place to nosh and nibble, especially with their well-priced, well-chosen wines.
Dickson Wine Bar offers several charcuterie items made by local charcutier Jamie Stachowski, and a wine list that is 100% either biodynamic or organic.