DiWine

A brick oven anchors the kitchen at this Astoria wine bar, where mussels come steamed in a pot with crusty bread and the sauteed black sea bass gets fennel, asparagus and merguez. Live jazz plays Thursday nights, plus a jazz brunch on Sundays and a boozier version on Saturdays. The wine list runs toward biodynamic and small-production bottles rather than big names, and happy hour runs Sunday through Thursday into early evening.