The Wild Ferment
The Space
Industrial-chic space in a converted warehouse focusing on wild-fermented beers and natural wines side by side. The 20-seat bar features exposed brick, steel beams, and fermentation tanks visible behind glass. Communal tables encourage conversation between locals and visitors.
Owner Sarah Chen partners exclusively with female winemakers and wild yeast beer producers. The menu changes weekly based on what's fermenting in the basement lab. No reservations—first come, first served.
The Drinks
40 rotating biodynamic bottles, all from female winemakers. 12 wild-fermented beers on tap. Everything fermented naturally with native yeast—no commercial strains, no additives.
The Food
Farm-to-table small plates with ingredients sourced within 100 miles. Fermented vegetables, house-made charcuterie, and naturally leavened bread from the in-house bakery.
Current Menu
- Fermented carrot hummus with sourdough
- House pickles & kimchi plate (vegan)
- Grass-fed beef tartare with fermented mustard
- Wild mushroom toast with herbs
World Cup 2026
Match Day Intel
- Best for: Late post-match drinks (open until 2am)
- Transit: L train to 14th St, then PATH to NJ Transit
- Atmosphere: Industrial, loud music, standing room
- Languages: Staff speaks English, Spanish, Japanese
- Reservations: No reservations, expect wait after matches