Long Count | Old Wine, Slow Food

Welcome to Long Count! Now open in the East Village, Long Count is an aged wine and focaccia bar built around a simple idea: that wine with age - and the deeper flavors that come with time - shouldn’t feel precious, intimidating, or out of reach. The wine program, curated by @overthrowhospitality ’s Partner & Wine Director, Drew Brady, focuses exclusively on bottles with 10 or more years of age, many available by the glass or half pour. The list is the result of a three-year search through importer cellars, distributor backstock, and overlooked allocations; wines that quietly aged into something beautiful but no longer fit traditional programs. Oxidative whites, aged rosés, fully resolved reds, skin-contact wines, and old-vine bottlings come together here, offered without ceremony and meant to be poured, shared, and enjoyed with food. The kitchen mirrors that philosophy. Led by @cookingqueenhaley in collaboration with @just_galen , the menu centers warm focaccia and restrained small plates shaped by slow-fermented sauces, aged vinegars, infused oils, and deeply developed ingredients. Seasonal produce anchors the cooking, with fermentation and aging treated as foundations rather than flourishes. Sustainability is woven throughout the process - from an all-electric kitchen and a focus on composting, to minimal use of processed vegan products and thoughtful repurposing of ingredients across the group - proving that intention and quality don’t have to be at odds. Candlelit and understated, with vinyl setting the tone, Long Count invites guests to slow down and experience what wine and food can become when time is allowed to do its work. We couldn’t be more excited to welcome you in! Now accepting reservations via @resy . 📸 by @amyelisabethphotog

Long Count is now open in the East Village, in @sodaclubnyc ’s former home on Avenue B! Expect wines with a decade or more of age, warm focaccia, and small plates shaped by fermentation and patience. Thank you @eater_ny & @melissamccart for helping introduce the space! We couldn’t be more excited to welcome you all in!

A charred allium purée built from whatever @cookingqueenhaley finds at the market that week - usually ramps, scallions, wild garlic, spring onions, maybe leeks - blended with tofu and white pepper, then topped with charred cipollini onions, pickled garlic scapes, chives, garlic chive oil, and crispy potatoes. Served with sourdough focaccia for scooping. (Yes, your breath will suffer. 😉)

Chef is taking this beauty off the menu at the end of the week, so come get it while you can! Lemon Cake with white chocolate ganache, lactofermented raspberry purée & fresh raspberries, and orange blossom ice cream. Pairs well with a glass of Roxanich Borgonja ‘Mara’ Istria, Croatia 2011 - a rosé with time on it, dried citrus peel, a little tea, a little salt.

Next Sunday, we’re excited to host a special five-course collaboration dinner with @miyokoschinner and @cookingqueenhaley . A pioneer in modern plant-based creamery, Miyoko helped shape the way people think about vegan cheese long before it entered the mainstream, building her work around fermentation, traditional technique, and craft. After years of cooking and teaching in Japan, Miyoko became one of the defining figures in modern plant-based cuisine, with Food & Wine naming her a “Game Changer” and Forbes including her on its 50 Over 50 list. Our Chef, Haley Duren, who was recently named one of Time Out’s “Best Young Chefs in New York City Right Now,” shares the same fascination with seasonality and transformation through food. Think of it less like a guest chef dinner and more like a collaboration album: two distinct voices riffing on the same themes through a 5-course meal. Stellar wine flight optional. Reservations at the link in bio.

Chef Haley’s picks right now: Channing Daughters Chardonnay ‘L’Enfant Sauvage’ 2010 - Chardonnay for people who think they hate Chardonnay! Markus Sonntag Grüner Veltliner ‘Geschlossen’ 2003 - For those curious about mature wines without the Burgundy price tag. Roberto Henríquez ‘Notro’ 2022 - Great bridge for guests who like skin contact but don’t want heavy tannin. All pouring at Long Count, Wednesday through Sunday. See you tomorrow?

A glass of wine and (complimentary) arancini with preserved truffle - a pair worth arriving early for. Sunday-Thursday, 5-6:30pm. One arancino per glass.

This is for when you want to feel awake again, like stepping outside mid-meal and coming back with a great joke to tell.

“We must learn to go slower.” — Elena Pantaleoni @agricolalastoppa

spring pea salad 🫛 this one’s my love letter to spring 🌱 lots of different peas, edamame, @thegreatjoyfamilyfarm ‘s beautiful fresh yuba sheets, hijiki seaweed, snow pea leaves & lots of black vinegar— a lil micro wasabi to tie it all together on the menu for spring 🪻🌸 only @longcountnyc 📸 @amyelisabethphotog

Tonight at Long Count, we are fortunate to have Christopher Tracy, the winemaker for @ChanningDaughtersWinemaker . Come by before 9pm to taste some of Chris’s wine and try out Chef Haley’s new menu items! #LongCountNYC #ChanningDaughters #NYWine #EastVillage #NYCDining

Across from Tompkins Square Park’s Northeast corner, behind the blue, red, and white checked wall, lies Long Count. Devoted to the quiet power of time, we explore how aging, fermentation, and patience transform flavor and how those transformations can be made accessible rather than intimidating. Come find us. Doors open at 5.