Richard Perry/The New York Times
Luxurious is the word for Winston’s Champagne Bar, which opens next Tuesday with as elite a list of high-end bubbly as you are likely to see, more than 100 choices from 20 houses.
Robert Bohr assembled it for Brian Gefter and Michael Satsky, two club entrepreneurs, who cater to an international clientele that presumably does not mind spending four figures on a bottle of Krug Clos du Menil 1996, or five figures on the 1979. There is an emphasis on small, grower Champagnes, including Billiot, Egly Ouriet and Jacques Selosse, and even some finds by the glass, including Godmé and Agrapart.
Simple food like caviar, cured meats and cheeses can accompany the Champagnes, along with music from the 1940’s. A bright yellow piano is stationed at the entrance to the space covered with gray velvet and mirrors. A cozy balcony is reached up a circular staircase.
Winston’s Champagne Bar, Gansevoort Park Hotel, 420 Park Avenue South (entrance on 29th Street), (212) 929-9070.