Third chef’s the charm? Hopefully that’s the case for Augustine Wine Bar owners Matthew Kaner, Dustin Lancaster and David Gibbs, who recently hired chef Simon Tan to run the kitchen at their welcoming Sherman Oaks wine bar. Simon previously worked at Gramercy Tavern and Bar Boulud in New York, State Bird Provisions in San Francisco and Mardi in West Hollywood.

According to Matthew, “Our food is still and will always be wine-friendly food that is an homage to and synthesis of great food from wine country around the world!”

Every dish is new minus the tater tots. Plates basically boil down to small, medium and large. Seasonal standouts include crispy Weiser Farms fingerling potatoes with dill crème fraiche and everything bagel spice; pea and ricotta toast with smashed peas, snow peas, mint and radish; house-made torchio pasta with a ragu of maitake, shiitake and King trumpet mushrooms; and crispy Peads & Barnetts pork belly served in dashi broth with Japanese vegetables. Mix-and-match cheese and charcuterie are also still available.

Pair your meal with a Rare & Vintage Wine by the glass, possibly 1995 Stony Hill Gewurztraminer from Napa Valley, 1993 A. Rafanelli Zinfandel from Dry Creek Valley or 1975 Ernie’s Cabernet from North Coast.

13456 Ventura Blvd., Sherman Oaks, 818-990-0938