Banquettes in the bar room are upholstered in blue velvet and feel sumptuous. PHOTO: Anthony Giglio

About Arvine

Tucked into a warmly lit corner of Greenwich Avenue in the West Village, Arvine feels like the kind of place that could only exist in New York right now: polished but relaxed, technically precise yet unfussy.

The restaurant is the project of Adrien Falcon and Joe Anthony, a partnership that pairs deep wine expertise with classic fine-dining kitchen training. Falcon, originally from France’s Savoie region, worked in Michelin-starred dining rooms under luminaries such as Pierre Gagnaire and Alain Ducasse before moving to New York and building a reputation as a top sommelier. Anthony brings a similarly serious résumé, having cooked in acclaimed kitchens including Daniel, Union Square Cafe, and The Modern.

Together they’ve created a restaurant where French technique underpins a modern American menu, with a wine list that reflects Falcon’s global perspective.

Partners Adrien Falcon and Joe Anthony during Arvine’s buildout. PHOTO: Anthony Giglio

The Meal

Dinner began with a trio of cold starters that set the tone for the evening’s balance of brightness and richness.

A yellowfin tuna crudo arrived clean and elegant, the fish dressed lightly with avocado oil and topped with shaved onion and herbs. The dish leaned toward restraint—letting pristine seafood carry the plate.

More assertive was the grass-fed bison tartare, a deep, mineral preparation punctuated by Calabrian chili. Finished with egg yolk and grated cheese, it hit that perfect tartare balance: creamy, spicy, and savory all at once.

The pickled fennel and basil salad tossed with applewood smoked bacon and toasted almonds is addictive and spectacular. I want the recipe—really.

The pickled fennel, center, is amazing. PHOTO: Anthony Giglio

We also shared the restaurant’s playfully named “Hippie Caesar,” a textured reimagining of the classic salad with toasted seeds, almonds, and parmesan dressing.

From the hot starters, the standout was a plate of crispy ricotta gnudi—golden dumplings that cracked delicately under the fork before revealing a soft, airy ricotta interior. A shower of grated Parmigiano-Reggiano and herbs kept the dish squarely in the comfort-food category, albeit executed with precision.

Equally impressive were the kombu-baked diver scallops, served barely cooked in a buttery herb sauce. The kombu lent subtle umami depth while the scallops themselves remained silky and sweet.

Crispy gnudi and barely baked diver scallops. PHOTO: Anthony Giglio

For mains, the kitchen leaned into bold, satisfying flavors.

The whole wheat fried chicken, a massive drumstick with a deeply craggy crust, arrived perched over a tangy potato salad with a wedge of lemon. It was indulgent but not heavy—crispy, salty, and absolutely satisfying.

Whole wheat fried chicken. PHOTO: Anthony Giglio

The Iberian pork chop offered a more composed presentation: thick slices layered over a velvety squash purée and topped with roasted fruit and sage. The sweetness of the fruit played beautifully against the pork’s richness.

The gorgeous Iberian pork chop. PHOTO: Anthony Giglio

Dessert continued the theme of classic forms with subtle twists, including an affogato with mascarpone ice cream and a horchata ice cream with puffed rice crumble and honey caramel.

I love a bitter digestif at the end of a meal, and the Bitter Valentine didn’t disappoint, combining Braulio Amaro, black cherry, and walnut.

The Bitter Valentine cocktail — my nighcap. PHOTO: Courtesy of Arvine

The Verdict

In a neighborhood crowded with destination dining rooms, Arvine stands out not for spectacle but for confidence. The Chef Anthony’s cooking is thoughtful and inventive without being showy, and Falcon’s wine background — and front-of-house charisma — ensures the beverage program is as carefully considered as the food. It’s the kind of restaurant that rewards both casual dinners and serious wine nights—an increasingly rare balance in New York’s dining scene.

About the Wines…

Co-owner and sommelier Adrien Falcon is the consummate front-of-house showman. He’s tall and fit (often sporting a blazer over a tight-fitting tee) and possesses an air of French élan straight out of central casting. A finalist in the Meilleur Ouvrier de France Sommelier competition, Falcon’s passion for excellence brought him to New York City, where he served as Wine Director for David Bouley’s acclaimed restaurants. His leadership extended to overseeing operations at celebrated restaurant groups like Il Buco Alimentari, Minetta Tavern, Balthazar, and Morandi. While he of course stocks plenty of great French wines, his wine list includes bottles from all over the world.

Co-owner and Sommelier Adrien Falcon presenting a Chignin from his homeland of Savoie in France. PHOTO: Anthony Giglio

As he and I got to talking about wine, admittedly, I was geeking out over the list, he asked if he could present a few of his favorites throughout the meal. Here’s what he poured, each one better and better.

To Start: Gonet-Medeville Blanc de Noirs Premier Cru Brut, Champagne, France

For Local Bragging Rights (from his home region): Denis & Didier Berthollier Vignerons Savoie 2024 Chignin ‘Vieilles Vignes,’ France (made with a private label specifically for Arvine)

Two Rieslings, side by side:

Weingut Birgit Eichinger 2022 Ried Zobinger Gaisberg Riesling Erste OTW Lage, Kamptal DAC, Austria

Weingut Franz Hirtzberger 2022 Ried Steinporz Riesling Smaragd, Wachau, Austria

A Rhône because I love them: Mickael Bourg 2021 Cornas ‘Les P'tits Bouts,’ Rhône, France

One of the greatest sweet wines: Domaine Zind-Humbrecht 1986 Gewurztraminer Herrenweg de Turckheim Selection de Grains Nobles, Alsace, France