Where Aged Wine Meets Fermentation

From Overthrow Hospitality, Long Count is an aged wine and focaccia bar centered on fermentation, patience, and access. Located at 155 Avenue B in the East Village, the concept explores how time transforms flavor — through wines with a decade or more of age, slow-fermented sauces, infused oils, aged vinegars, and deeply developed ingredients designed to be shared.

Long Count invites guests to slow down and experience maturity in wine and food without formality or pretense.

A top-down view of a dining table with various foods including a white rectangular plate of sliced bread topped with black sesame seeds, a bowl of pita chips, a wine glass with white wine, a white plate with a dark leafy vegetable dish, a small bowl of sauce, a white bowl with stuffed zucchini in tomato sauce, and a large yellow tufted chair.

The kitchen is led by Haley Duren (Cadence), in collaboration with Galen Kennemer (Blanca, One White Street). Together, they treat fermentation and aging as essential tools rather than flourishes, anchoring the menu in warm focaccia and restrained, thoughtful small plates built to support the wines.

The food is familiar in form but quietly evolved — shaped by time, depth, and balance.

A woman is shaving cheese on a plate of fries stacked on books.