Lelabar

The story

Crafted with passion, served with love

A West Village Wine Room Built Around the Oval Bar

On Hudson Street, between Leroy and Morton, Lelabar occupies a quietly distinctive space in the West Village. Warm tones, tin ceilings, and custom ironwork set the mood, but the room is anchored by a large oval bar where guests gather around one or more of the house sommeliers — a team described, in the bar's own words, as "passionate" and "well-experienced in matching wine and people." A central chalkboard tracks daily wine and food specials, upcoming events, and wine flights, giving the place a lived-in, neighborhood-bar energy that formal wine rooms rarely achieve.

Over 700 Wines, Most Available by the Glass

The list runs to more than 700 carefully selected bottles, and the bar's standing policy makes most of them available by the glass with the purchase of two pours — a genuinely generous approach that rewards exploration. Daily wine specials keep things moving, and craft beer rounds out the drinks side. Wine Spectator has recognized Lelabar with its Best of Award of Excellence every year from 2017 through 2025, a streak that speaks to the consistency and depth of the program rather than a single standout vintage.

Happy hour runs every day until 6 pm, with wine by the glass and bottle, beer, cheese and charcuterie bites, and oysters when available — all at reduced prices.

Mediterranean Small Plates Done Honestly

The food menu is concise and well-considered, leaning into Mediterranean flavors without overreaching. Artisanal cheeses — La Tur, Époisses, Fourme d'Ambert, Alp Blossom among them — are offered in flights of two, three, or four. The charcuterie selection skews Central and Eastern European: Hungarian Pick Salami, Istrian smoked pork, Kulen, and a well-curated Iberico Ham Selection covering Jamón de Cebo, Bellota loin, and Chorizo.

Small bites extend the Mediterranean thread: Baked Feta in filo dough with spinach and honey, Grilled Octopus with potato salad, Burrata with tomato and pesto, and a Meatball Pita with pickled lemon and tahini. Conservas — tinned Ortiz Anchovies with butter and scallion, or Tuna Belly with piquillo peppers and capers, served with sliced stirato bread — are a nod to the Iberian pantry. Pressed sandwiches and market oysters round things out when available.

The bar welcomes walk-ins and also takes reservations, making it equally suited to a spontaneous after-work glass or a planned evening of wine exploration.