Old Wine, Slow Food
Long Count is a new wine and focaccia bar devoted to the quiet power of time.
Located at 155 Avenue B in the East Village (Soda Club’s former home), the project explores how aging, fermentation, and patience transform flavor — and how those transformations can be made accessible rather than intimidating.
Aged Wine, Open Access
At Long Count, every wine poured by the glass carries ten or more years of age.
The wine program, led by Overthrow Hospitality’s Partner & Wine Director Drew Brady, represents a deliberate departure from conventional aged-wine formats. Instead of museum-like reverence or inaccessible pricing, Long Count offers vintage wines in a casual, welcoming setting — most available by the glass.
Slow Food,
Deep Flavor
The kitchen mirrors the wine philosophy, treating fermentation and aging as essential tools rather than novelty techniques. The menu is led by Galen Kennemer (Blanca, One White Street) alongside Haley Duren (Cadence) and centers on restraint, balance, and depth.
Anchored by warm focaccia, the food unfolds through thoughtful small plates built to support the wines: aged balsamic and sherry vinegars, fermented sauces, infused oils, and deeply developed condiments woven through vegetables, grains, and fungi. The flavors are layered but unforced — familiar forms revealing unexpected complexity through time.
A Space Tuned to Time
Candlelit and understated, Long Count is designed for lingering. An in-house vinyl collection fills the room with warm, analog sound — jazz, soul, ambient, garage rock, and forgotten classics — creating an atmosphere that feels lived-in rather than curated.
It’s a place for conversation, discovery, and a reassessment of what aged wine and fermented food can be when removed from formality.
In a city obsessed with the new, Long Count makes a case for patience — proving that when it comes to wine, food, and culture, the most meaningful experiences often come with age.
