To start, it’s slated to be open Wednesdays and Thursdays from 4-9 p.m., and Fridays and Saturdays, from 4-10 p.m. The bar will seat 10 to 14 customers inside and another 25 seasonally on the heated porch. Iacono said she is opening Caballeras to utilize the skills of her “really great team” and to recreate the sense of community she missed from the original iteration of Vessel & Vine. They have such a connection to where they are from.” Not only are they using the grapes from a region but also the botanicals from a region. Sherry and vermouth are the ultimate examples of that. Iacono described that as “local and seasonal both in cocktails and our food, and wines that have a sense of place. Brianna Soukup/Staff PhotographerĪt its core, Caballeras will have the same “philosophical bent” as the original, idiosyncratic Vessel & Vine. This spring, she plans to again open a bar in the space. Vessel & Vine owner Nikaline Iacono chats with customers in pre-pandemic days.
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