New York By The Glass

Corkbuzz (13 E. 13th St.; 646-873-6071), near Union Square, is a great place to eat, drink, and learn about wine, and it is one of the only such establishments where guests can have a truly educational tasting experience in the city. You’ll find grape enthusiasts, winemakers, sommeliers, and chefs in the dimly lit dining room huddled over chef Hayan Yi’s juicy short ribs, or seated at the long communal tables exploring Corkbuzz's ever-evolving wine list during one of their informative tasting sessions. If you’re after a bottle or two to take with you Convive Wine And Spirits (196 Ave. A; 917-383-2111) just may have what you’re looking for. At this new wine shop in the East Village, collectors and wine nerds will rejoice over the shop’s extensive selection of everything from hard-to-find vintages to bottles under $30 USD.

Buvette (42 Grove St.; 212-255-3590) is a tiny neighborhood cafe–some say no bigger than a walk-in closet–that serves easy-drinking French wines and simple delectable dishes from sunrise to 2am. With her West Village café, owner and chef, Jody Williams, wanted to create a local gathering place, where nearby residents could drop in for a coffee, or spend the entire day reading, chatting, and eating well.

The intimate, European-inspired gastrothèque is filled with storybook-like accessories, such as vintage nutcrackers, old picnic baskets and tiny doll house spoons. Enjoy something sweet, like chocolatey Nutella crepes or fluffy Belgian waffles topped with raspberries, or more savory dishes like the grilled octopus with potatoes and olives. Perhaps best of all, you’ll find wines perfect for pairing with almost everything.

When James isn’t exploring new wine destinations, or foraging in the Hudson Valley for mugwort, burdock, and dandelion root to distill her own Amaro, she’s sorting through crates of farm-fresh produce at the Union Square Greenmarket (Mon., Weds., Fri., Sat., North & West sides, Union Sq.). Since 1976, the market has been a go-to among urban-dwelling foodies and world-renowned chefs thanks to its bounty of fresh produce, organic meats, cheeses, freshly baked breads, local honey, flowers, and beyond. In peak season, the market welcomes more than 140 vendors serving 60,000 dedicated shoppers.

On sunny days, James enjoys gathering a few necessary ingredients and heading uptown for a leisurely picnic with friends in Central Park.

James came to the wine world through cocktail culture working as a bartender at the Harry's Café and Steak under the supervision of the now legendary Irish barman, Sean Muldoon, who was working on opening his own establishment at the time. Redefining the idea of an Irish pub, Muldoon’s Dead Rabbit (30 Water St.; 646-422-7906) became an instant classic on the New York cocktail scene when it opened in 2013.

Named for an infamous Irish-American New York gang, the establishment is housed in a non-descript red brick building in the Financial District. The first floor pub, the Taproom, serves up craft beers and specialty Irish whiskeys like Teeling Single Malt. But upstairs is where the real fun happens. Enter the Parlor, a speakeasy style cocktail bar complete with waiters in red shirts and suspenders, is popular for its delectable Irish dishes and sophisticated cocktail menu.

Built on an unused railroad trestle floating 30-feet above street level, The High Line (entrances between Gansevoort & Washington St. to W. 34th & 12th Ave.; 212-500-6035) is a scenic walkway and public park that brings a necessary influx of nature to the industrial cityscape below. Designed by landscape architect James Corner and Dutch plant designer, Piet Oudolf, the only elevated park in the city features 1.45 miles of ornamental grasses, rugged meadow plants like goldenrod, milkweed, and Queen Anne’s lace, as well as public art installations, an amphitheater, food and drink vendors, and sporadic benches and loungers where you can pause and admire the view. James recommends starting at the north end of the park, and winding your way down to the Whitney Museum Of American Art (99 Gansevoort St.; 212-570-3600) to refuel at Untitled, Danny Meyer’s ground floor restaurant, for accessible, delicious food, and a wine list to match.