Cozy new wine bar opening on West Side

A cozy new wine bar is opening next Tuesday on Charleston’s West Side. Tucked next to H&R Block and directly across from The Grill at 114 West Washington Street, The Wine Down will serve a small selection of wines in a dimly lit and eclectically decorated space that blends comfort and charm to create a laid-back, welcoming vibe.

The Wine Down on West Washington Street offers a chill, cozy vibe.

Deep plum-colored walls adorned with colorful art and vintage mirrors frame a “living room” type space anchored by matching navy blue loveseats with a smattering of leather, fabric and wood chairs paired with accent tables.

A four-seat pocket bar sits in the back

There are also a few, um, rather interesting conversation pieces situated throughout.

(I’m talking about you, silver naked butt table.)

Oriental rugs pepper a wood floor and a collection of mismatched lamps and hanging globes bathe everything in calming soft light. A tiny four-seat, tin-paneled pocket bar sits in the back of the room.

While the décor looks incredibly inviting, the wine itself seems pretty basic. The list is extremely small – there are only five whites and three reds listed on the menu I’ve seen – but prices are reasonable for bar prices, ranging from $9-12 per glass and $31-43 per bottle.

Lamps, art and mirrors add to the charm

You can sip on Riondo Prosecco or Voga Moscato from Italy, Stemmari Pinot Grigio from Sicily, Wairau River Sauvignon Blanc from New Zealand or Lapis Luna Chardonnay from North Carolina.

If you’re more into reds, there’s Castle Rock Pinot Noir from Oregon and a Cline Farmhouse Red Blend and Cline 7 Ranchlands Cabernet Sauvignon, both from California.

There’s also Stella Artois beer for $6 and – to savor while you sip – personal charcuterie boxes featuring an assortment of dried and cured meats, cheeses, olives, dried fruit and chocolate for $12.

I suspect this new place will eventually have to expand its options to keep folks coming back, but I look forward to checking it out myself next week. Come join me for a glass or two.

With a few soft opening nights under their belt, The Wine Down’s grand opening is scheduled for 4:30 p.m. on April 14.

• IF YOU GO: The Wine Down at 114 West Washington St. on Charleston’s West Side is open from 3 to 8 p.m. Monday-Saturday. For more information, email thewinedownwv@gmail.com or visit the bar’s Facebook page.

Award-winning noodle kugel recipe

After I shared my experience judging B’Nai Jacob Synagogue’s first-ever Noodle Koogle Bake-Off last month, several of you wrote in asking if I could snag the recipe for Janet Victorson’s winning Spicy Thai Peanut Kugel.

But of course!

Fellow judge and former Gazette-Mail food writer Judy Grigoraci sent me Janet’s recipe, along with a note that the labneh it calls for can be found at the Piggly Wiggly on Bigley. (I never get tired saying that.)

I’ve shared the recipe this week in case anyone wants to recreate it at home.

SPICY THAI PEANUT KUGEL  

12 oz. bag of noodles

Sauce:

2 Tbsp. creamy peanut butter

1-2 Tbsp. sriracha sauce

2 Tbsp. low-sodium soy sauce

1 Tbsp. rice vinegar

1 Tbsp. brown sugar

1 Tbsp. fresh lime juice

2-3 cloves garlic, grated

1 tsp. grated ginger root

1 Tbsp. toasted sesame oil

1 tsp. salt (to taste)

1-2 Tbsp. pasta water

Custard:

4 eggs

3 Tbsp. creamy peanut butter

2 Tbsp. sriracha sauce

3 Tbsp. low-sodium soy sauce

2 tsp. brown sugar

1 ½ Tbsp. fresh lime juice

2 Tbsp. toasted sesame oil

2 tsp. salt, to taste

¼ cup labneh cheese, softened

Garnish:

1-2 Tbsp. sweet chili sauce

2-3 green onions

Sesame seeds

Ground peanuts, to taste (optional)

1. Add noodles to boiling salted water and cook about 5 minutes (should be al dente); drain and set aside, reserving half the cooking water for the sauce.

2. For the sauce, combine all ingredients in a large bowl and whisk until fully combined. Add 1-2 tablespoons of pasta water to the sauce if it’s too thick to stir.

3. For the custard, in a medium bowl mix eggs with hand mixer then add remaining custard ingredients; mix until smooth and completely combined. Add 1 more egg if too thick (should be able to pour on noodles).

4. To assemble, place noodles in a large bowl, stir in the sauce and thoroughly mix until noodles are coated and creamy. If too thick, add pasta water 1 tablespoon at a time to desired consistency. 

5. Pour custard mixture over noodles and thoroughly mix. Pour noodle mixture into greased 13x9 pan, using fork to spread noodles, keeping some slightly above the top (peeking out of the sauce) so they can become crispy. 

6. Bake at 350 degrees for 25-27 minutes, until top is golden brown and sauce/custard has set. While baking, slice green onions. When kugel is done, garnish with sweet chili oil, toasted sesame seeds, green onion and peanuts.

• • •

Steven Keith is a food writer and restaurant critic known as “The Food Guy” who writes a weekly column for the Charleston Gazette-Mail and has appeared in several state, regional and national culinary publications. Follow him online at www.wvfoodguy.com or on Facebook, Twitter, Instagram and Pinterest. He can be reached at 304-380-6096 or at wvfoodguy@aol.com.