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How’s this for a come-on: a cocktail menu that’ll be made strictly with beer, wine and champagne. That’s the pitch at Bourgeois Pig, which reopens at a bigger space across the street from its old haunt, in the East Village. “We’d like to reinvent the wine bar and make it better,” says owner Ravi DeRossi, who also owns Death and Co. a block away. “There are so many wine bars around, but they’re all just the same and kind of boring.” The extensive cocktail menu, designed by Philip Ward, also from D&C, will feature wines by the glass and about 50 cocktails, including champagne punches served in sterling-silver punch bowls, ladle and all. DeRossi has also expanded Bourgeois Pig’s popular fondue offerings, now with 10 cheese fondues and 10 sweet fondues ranging from Bailey’s with dark chocolate to dark chocolate with cayenne pepper to dulce de leche. It’s enough to make you wanna get piggy.

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East Village bars, East Village restaurants, Wine bars