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Opening Hours
Today: 4–11pm
Tues:
4–11pm
Wed:
4–11pm
Thurs:
4pm–12am
Fri:
4pm–12am
Sat:
4pm–12am
Sun:
4–11pm
Location
242 East 50th Street
Sofia Wine Bar 1 Cafes Bars Wine Bars Midtown East Midtown Turtle Bay

Sofia Wine Bar is, in a word, intimate. A post-work favorite, its dim lighting and relatively small space makes Sofia’s the perfect place for a quiet night out. Owner and designer Antonia DeGrezia, along with his wife Tomasso, wisely chose to keep some pieces from the spot’s previous life as a chandelier gallery to add to the ambiance.

Although the emphasis is on their extensive wine list, Sofia has a short menu of “Italian inspired” tapas and thin crust pizzas with a variety of toppings. For a complete old world Italian meal, the couple’s DeGrezia Ristorante is only a few doors down.

Location
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Sofia Wine Bar 1 Cafes Bars Wine Bars Midtown East Midtown Turtle Bay
Sofia Wine Bar 2 Cafes Bars Wine Bars Midtown East Midtown Turtle Bay
Sofia Wine Bar 3 Cafes Bars Wine Bars Midtown East Midtown Turtle Bay
Sofia Wine Bar 4 Cafes Bars Wine Bars Midtown East Midtown Turtle Bay

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More places on 50th Street

Lost Gem
Toloache 1 Mexican undefined

Toloache

Toloache, a bustling Mexican bistro on 50th street, shares its name with the legendary Toloache flower. According to a myth in Mexican culture, the flower can be brewed into a love potion - if someone tastes the drink once, he or she will always return for another sip. The restaurant’s food and drinks have the same effect: Many people who eat there once return time and time again. General Manager Jorge shared a story about his friend from Japan who visited Toloache on the first night of a weeklong vacation in Manhattan. He ended up returning every day that week and then again every year during his annual visit to the city. Toloache on 50th is the first of many restaurants opened in New York by chef-owner Julian Medina. Chef Julian grew up in Mexico City, where he was inspired by the home cooking of his father and grandfather. He was originally brought to New York by Chef Richard Sandoval, who appointed him as Chef de Cuisine at Sandoval’s Maya. He went on to gain experience at distinguished restaurants and graduated from the French Culinary Institute with recognition. Today, Chef Julian owns seven of his own restaurants in the city and has been featured in several publications, including Men’s Journal, The New Yorker, and The New York Times. He has appeared on shows such as "Iron Chef" and "Beat Bobby Flay. " His impressive background is reflected in the success and distinctive menu of his “first child, ” Toloache. Julian designed Toloache’s extraordinary menu to have something for everyone – the wide range of dishes include both vegetarian and gluten free options. He prides himself on using only the freshest of ingredients, whether it is white truffles or chapulines (dried grasshoppers imported from Oaxaca). These crunchy critters have gained quite a bit of media attention, including a feature on "The Today Show. " The kitchen brought out the Tacos Chapulines for the Manhattan Sideways team to photograph, and we had to admit that the insects were made to look very appetizing. We were also presented with the diverse Trio de Guacamoles, which allowed us to sample three varieties of the dip: the familiar traditional guacamole; the Frutas Guacamole, which incorporates fruit instead of typical ingredients (pomegranate, mango, and apple instead of tomato and Thai Basil instead of cilantro); and the Rojo guacamole, made with chipotle. Several of us went on to sample the Quesadilla de Huitlacoche y Trufas (made with fresh truffles), The Baja Tilapia Pescado, and the braised short rib, served with quinoa and carrots. Each dish exemplified Chef Julian’s inventiveness and ability to put small, flavor-enhancing twists on typical Mexican cuisine. The drinks were equally impressive, including Julian’s favorite “Chef’s Selection Margarita, ” made with his hand-picked bottle of Herradura Tequila. The bartender mixed a few cocktails for us to photograph and taste, including the refreshing “De la Calle, ” made with cucumber and jalapeno; the spicy “Mezcalita de Pina”; and the signature “Toloache, ” made with hibiscus and blueberries. The food is amazing and the drinks are fantastic, but what really keeps so many guests coming back is Toloache’s dedication to quality service. As Jorge informed us, “Our goal is to make every guest feel at home. They are our friends. ” Each of the servers have their own style, creating unique, yet equally enjoyable dining experiences. Guests are able to experience Toloache in a completely new light from one day to the next just by sitting at a different server’s table. It was event manager Temple who summed the restaurant up perfectly: "Toloache feels like a family – like you’re walking into Little Mexico. ”

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Lost Gem
Cello Wine Bar 1 Tapas and Small Plates Wine Bars Late Night Eats undefined

Cello Wine & Cocktail Bistro

Candles flicker from every corner casting a glow over the dark wood bar and tables at Cello, while softly illuminating the bottles of wine and liquor on display. Modernity intrudes in the form of a small TV mounted in one corner, but, otherwise, the atmosphere is quiet and rustic enough that it is easy to forget one is still in Manhattan. Tom, a manager and part-owner of Cello for five years, describes the bar as an "easy-going place" with a focus on getting people to try new wines. Patrons are encouraged to sample wines before they make a decision, and Tom stressed that there is no price incentive to buy a bottle rather than a glass. He went on to say that the bartenders pour four glasses per bottle - "you're getting a really full glass, " Tom added. Though they will sometimes keep a specific bottle in reserve for regulars who request it, Cello stocks a rotating collection of wines from "The Old World and New World" to keep their selection varied. One wine for sale when we visited came from a volcano caldera in the Canary Islands. Their list is meant to cater to wine aficionados and novices alike. Tom confidently declared, "We'll definitely be able to find something you like. " Cello also offers a well-stocked bar and a modest range of beer choices for non-oenophiles, as well as a pizza and tapas menu featuring meats and cheeses imported from France, Italy and Holland. Tom described the food as "very good, very well thought-out" with wine pairing opportunities in mind. There are a lot of "first dates" that stop by Cello, but otherwise, Tom characterized the clientele as a mix of businesspeople, local business owners and residents of the neighborhood and, simply, people "chilling out" late at night.

Lost Gem
Pierre Loti 1 Bars Wine Bars Mediterranean undefined

Pierre Loti

Wine Bars were a relatively new trend in the early 2000s – Orhan Cakir and Burak Argun the owners of Pierre Loti, would know best. They met one another - and a third partner - when Burak emigrated from Istanbul in 2000, and they all attended the same language school. Together, they opened one of the first wine bars in New York City, Turks and Frogs in the West Village, and then went on to provide an excellent wine experience for customers at Pierre Loti in Chelsea, Midtown and Union Square. Pierre Loti is a fictional character created by French novelist Louis Marie-Julien Viaud. Loti was a French naval officer who traveled to Istanbul and fell in love with the culture. Burka noted that he thinks the spirit of Viaud's character well exemplifies the cultural exchange between the tastes of French wine and Turkish cuisine happening in his bar. Orhan’s eyes lit up when he spoke of the variety of wine that the bar offers and how the bar brings in a new, “dynamic” wine every month. In addition to operating multiple wine bars, the men have helped create their own label of wines from France, with a specific emphasis on Burgundies and Bordeaux. Each bottle has an illustration of Loti on the bottle. Orhan is originally from Istanbul, where he studied engineering. It was there, however, that he also began his career in the restaurant business. Reflecting back, he told me that having worked in hospitality in two different countries enabled him to create a wonderful experience for others. When he came to the US, he realized that “wine was an addition to the food, but was never the main focus. ” He wanted to change that notion, and that is what inspired him to open Turks and Frogs. As I admired the interior design of the space, Orhan revealed that he built everything in the restaurant, including the tables and the bar. While at Pierre Loti, wine continues to be the center point, there is also a menu of excellent small Mediterranean dishes available, including Manti, a type of Turkish dumpling that Orhan has recreated from his childhood in Turkey. The bar has a lot of regulars, and Burak told us that nearly half of their customers live on the block. In addition, given its cozy decor and romantically dim lighting, Pierre Loti is a prime first date spot. Having witnessed many a budding romance take place in his bar, Burak remarked, "If the lady orders a main course, I can tell it's a good date. "