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Wine bars are popping up faster than you can say “varietal,” but how’s this for a twist: NYC’s first South African wine bar. This rustic, under-the-radar spot in Hell’s Kitchen (pronounced “shy shy”) features about 75 wines from the West Cape region, whose steep slopes, valleys, winds and fog (from the area’s two surrounding oceans) converge to produce viticultural soils that have lent the wines a fruity complexity for over three centuries. The wines on offer at Xai Xai, which is named after the Mozambique beach where the owners thought up the concept, include sparkling, Viognier, Pinotage, and a few white blends and organic varieties, generously served up in beakers that more than amply fill a wine glass. Earthy and warm, the space sports distressed wood columns and organic flora accents.

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