Why you stayIt’s not just the snacks that are singular. The décor gives traditional wine-bar interiors a swerve. It’s hard-edged, it’s noisy, it’s quite dark and just a little bit glam. There’s zero adornment – no knick-knacks or artworks. It’s all polished-concrete flooring, a handsome bar topped with black and white marble, jutting mezzanine and big street-front windows looking out onto a sharp alfresco area and some trees festooned with lights. There’s an A4 paper menu – one side snacks, the other wine – but just look up and you’ll find by-the-glass options projected onto the back wall. There’s also a 30-strong list of glass pours. You can rely on there always being a buzz at Snack Man. More often than not it’s full of smart thirtysomethings exploring Euro wines, both lo-fi and classic, many drawn from France, Germany and Italy.
What drink to orderWhichever wine is recommended. Too easy an answer? It’s always fun to try something new. The Votan brothers love rieslings and gamays, which usually hold up well against the spice in the dishes. There’s always a good selection of chardonnay and pinot noir, too. Or how about branching out with a glass of Basque txakoli or perhaps a dry moscato from Piedmont? Orange-wine fans might prefer a rather pricey pour of vin jaune from the Jura by Domaine Rolet or a glass of Gravner ribolla. Three cocktails make the cut, along with a Summer Spritz, a fruity mix of plum apéritif, peach, passionfruit and prosecco. Beers? Try the Happy Boy lager, or an Aether pale ple. Something else? Sit up at the bar, chat and show interest in what’s afoot and you’ll be offered tastings of whatever wines are on pour.
