New York City is home to countless wine bars, but La Compagnie Flatiron wants to be different. Whether you’re a seasoned wine connoisseur or just beginning to explore the world of wine, this chic and cozy bar is designed to make everyone feel welcome, without pretension.
Historically, many wine bars have earned a reputation for exclusivity. From formal atmospheres to sommeliers who speak in cryptic jargon, these spaces often create a sense of alienation for those who aren’t already comfortable in the art of wine. However, La Compagnie Flatiron, which opened this past summer, wants to disrupt this stereotype by creating an environment where wine knowledge is shared with warmth and enthusiasm. The idea is that you shouldn’t need an advanced understanding of wine to enjoy it — just curiosity and a willingness to learn.
As part of the Experimental Group, La Compagnie Flatiron is built on a commitment to making wine bars inclusive and accessible. Their vision is to strip away the formality often associated with wine culture, inviting everyone—from seasoned experts to complete novices—to enjoy. 
This Flatiron spot marks their second NYC location, following the success of Compagnie des Vins Surnaturels in Soho. While the Flatiron location shares its predecessor’s global wine selection and vibe, its atmosphere is even more approachable.
A Space Designed for All
La Compagnie Flatiron owes much of its ambiance to French designer Dorothée Meilichzon, who created the space with inclusivity in mind. Curves dominate the design—round communal tables, integrated with practical elements like built-in ice buckets. Meilichzon’s use of soft lines has created a space that feels intimate, warm, and welcoming.
The bar also balances French elegance and New York authenticity. Exposed brick walls and parquet floors ground the space in NYC’s architectural style, while subtle French accents remind guests of its European inspiration. It’s a place where you can feel both the vibrancy of the city and the timelessness of Paris.
Uncorking Inclusive Wine Experiences
According to Caleb Ganzer, the bar’s managing director, La Compagnie has always had a goal of contributing to global wine culture, not just locally. Over the years, the team has launched tasting series like Wine Mixtape, which brings wine legends behind the bar to pour not only their wines but also the bottles that shaped their careers. With the opening of their Flatiron location, La Compagnie wants to expand on this mission by focusing more on back-vintage American wines and becoming a standard-bearer for modern wine culture.
Caleb explains that while many wine venues strictly champion either natural wines or eschew them altogether, La Compagnie are more focused on balance. “We think the answer lies somewhere in the middle,” he says. By bringing in the best wines from various philosophies, La Compagnie creates ground for guests to connect with winemaker events, a dynamic by-the-glass program, and even a wine-on-tap program.
One of the ways La Compagnie Flatiron tries to set itself apart is through its focus on what Caleb calls “inclusive wines” as opposed to “museum wines.” A museum wine, he explains, is intellectually interesting and worthy of attention but can be challenging to drink in larger quantities. In contrast, an inclusive wine, or what Caleb calls a “porch pounder” or “glouglou” wine, is light, fruity, and easy to enjoy. These wines go down quickly and easily, making them perfect for relaxed gatherings.
In addition to “glouglou” wines, La Compagnie also champions non-alcoholic beverage offerings. Caleb emphasizes the importance of catering to all preferences, whether it’s dealcoholized wines, Japanese green teas, or soft cocktails. “We feel it’s important to create more space and options for folks to feel welcomed and supported in their beverage choices, no matter what their night has in store for them,” he says.
Wine and Food Pairings
Complementing the wine list is a menu curated by Managing Partner and Executive Chef Eric Bolyard. From smoky maitake skewers to indulgent A5 Wagyu beef, every dish is developed to elevate the wine experience. Caleb shares his personal favorite: a locally produced rosé pét-nat called We’re Not Here to F*** Spiders. This Cab Franc bubbly, made by friends of the bar, pairs perfectly with the maitake mushroom skewer, the A5 Miyazaki beef, and even the house Frites, served with smoked whiskey ketchup and pepper brine aioli.
Ganzer emphasizes that the wine list is ever-evolving, adapting to the seasons and the availability of small-batch producers. “We work with a lot of small producers who don’t make that much wine, so we’re lucky to get 3-6 bottles at a time. When we do, we like to share them with our guests as soon as they come in,” he says. Whether it’s a robust Barolo as sweater weather kicks in or a crisp Loire Valley white during the heat of summer, La Compagnie’s wine offerings reflect the changing seasons and the bar’s ambition to stay fresh at all times.
La Compagnie Wine Bar
6 W 24th St, New York, NY 10010
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