Drinking with friends at Concord (a wine bar)

Both Clayton and Julian have worked their way up through the restaurant world, doing just about every job along the way, from bussing tables to managing kitchens, and learning firsthand what makes hospitality feel effortless.

Clayton discovered wine later in life, and it quickly became a passion. Julian grew up surrounded by it, watching his dad make wine in their basement, an early influence that eventually led him to become a wine representative across much of New York State. Together, they bring a laid-back, approachable energy to wine, which is often known for exclusivity and unwritten rules.

“I start by asking questions: What color wine are you in the mood for? On a scale of mild to wild, where do you want to fall? What are you feeling in this moment? Give me a word, and we can go from there,” says Clayton.

Those answers help Clayton and Julian, who are often the ones working the floor, to guide you toward a new favorite. It helps to keep an open mind because the selection may include wines you’re less familiar with, but they’re well worth exploring. The menu features eight choices by the glass and 40 by the bottle.

“We want to offer wines from regions that you don’t see a lot. In the United States, that may be Virginia. In Southeast Europe, that may be Bulgaria,” says Clayton. “We still have French wine too, but maybe the styles are different. We always want [the selection] to be interesting with wines we can all learn from.”

Concord doesn’t expect you to be a sommelier, either. In fact, the team deliberately avoids typical wine jargon.

“Taste is so subjective. If I say something is ‘punchy,’ you might think fruit punch, but to me it means bright and zesty,” adds Julian. “It’s better to stay a bit broader. If you get too specific, you start putting pressure on yourself to taste a certain thing.”

Above all, Clayton and Julian encourage guests to trust their own instincts, whether in the glass or on the plate.

Concord’s food menu is designed to be as flexible as your mood: light or hearty, hot or cold, shareable or solo. Offerings include a selection of cheeses (provided by Amabel Provisions, the neighboring shop Clayton and Julian also co-own), focaccia, ham buns, tinned fish, pinsa flatbreads and a cured pork tartare they’re especially proud of.

“It’s a really cool dish that starts its life as a salami, then transforms into a sweet and savory spread,” Julian says.

Both the food and wine menus rotate every two weeks based on seasonality. So, there will always be something different, which was kind of the whole point.

“We wanted to offer a place that embodied the way that we like to dine when we go out,” says Julian. “Lots of small plates with big impact. Nobody has to commit to an entrée. Interesting wines that may challenge people a little bit. Get someone to try something new and find something they love.”

With friends like these, who needs a bar to belly up to? At Concord, it’s all about relaxed conversation, exploring new flavors and embracing the unexpected in a space that feels completely welcoming.

Concord tasting tips

Concord owners Clayton Edison and Julian Dell’Oso want wine to feel welcoming and unpretentious. They do, however, have a few simple tips to get the most out of a pour and help explore your preferences.

Swirl: Start by giving the wine a swirl to let it open up and breathe, releasing its aromatics.

Sniff: Then take a couple of good sniffs. What do you notice right away on the nose? Smell plays a huge role in taste, often in ways we don’t even realize.

Sip: Finally, take your first sip and see what stands out. Cheers!