Grape + Bean: A true neighborhood wine bar

Owners Sheera Rosenfeld and David Gwathmey have found the perfect formula for making even the most amateur wine drinker deepen their appreciation for it. Grape + Bean is a small, quaint locale in the heart of Old Town. The walls are lined top to bottom with a distinguished selection of wines from around the world.

"We are focusing on smaller, more independent producers and we hand-select each wine," Gwathmey said.

The staff is passionate and knowledgeable about the inventory. Each brings a different area of expertise and a warm attitude, which adds to the neighborhood feel of the place. Whether you're looking to have brunch, lunch or dinner, Grape & Bean has an outstanding menu brimming with seasonal dishes using the highest quality ingredients.

For starters, you can't go wrong with their cheese and charcuterie plates, served with handmade bread, fresh fruit and quince. The offerings change often, so you're always in for a new and unique selection. The Alexian Pate di Campagna and the Manchego with Rosemary are a must-have. Their delicious hand-made soup of the week is also worth a taste. Day or night, the Truffle Egg Toast made with brioche, melted fontina, white truffle oil drizzle and served with a side of greens is a comfort classic.

Grape + Bean sources all of its salad greens and vegetables from local organic growers. If you're in for brunch, the made-to-order egg frittata with fresh artisanal cheese pairs nicely with a glass of champagne. A vegetarian option is also available.

For something more filling, go for the Grape & Bean Italian Sunday Sub. It's made with Fra'Mani mortadella, salami and rosemary ham on grilled ciabatta, topped with grilled onions, peppers and aged provolone cheese and served with a side of thick-cut potato chips.

For something more filling, go for the Grape & Bean Italian Sunday Sub. It's made with Fra'Mani mortadella, salami and rosemary ham on grilled ciabatta, topped with grilled onions, peppers and aged provolone cheese and served with a side of thick-cut potato chips.

Out of the lunch menu, the Smoked Salmon and Cucumber served with multigrain bread is light and perfectly matched with a glass of Odysseus white priorat. If you want a small plate, order the Nuts & Olives or the Benfumat Boquerones -- delicate, marinated hand-fileted white anchovies from Spain's Bay of Biscay, served on toasted baguette.

The Turkey & Aged Provolone on Homemade Rye is another excellent lunch choice. It's served with sliced beefsteak tomatoes, crispy strips of Serrano ham, seasonal greens, herbed mayo with a side of fresh fruit.

For dinner, don't miss the flavorful Duck Confit with White Bean Cassoulet served with a red wine reduction. It's a terrific dish that Gwathmey has worked to hard perfect.

"It's my favorite thing on the menu right now," he said.