Demo, a slim, two‑bar space tucked into 34 Carmine Street, is the latest project from Wildair veterans chef Quang “Q” Nguyen and beverage director Jacob Nass, and critic Robert Sietsema crowns it the most exciting of the city’s new‑wave wine bars. Inside the photo‑lined, Italo‑disco‑scored room, a focaccia‑centric opening salvo ($6, with add‑ons like anchovies or caponata) sets the tone for a menu that treats food with the same reverence as the 16‑glass wine list: lemon‑bright scallop crudo served in generous chunks; a clever beef‑tongue riff on veal tonnato; smoky skate on lentils with Manila clams; and torch‑brûléed banana pudding made with coconut cream instead of wafers. Prices aren’t bargain‑basement, but Sietsema notes that a couple of plates—plus pours ranging from a bubbly Alsatian “orange” white to a mellow Barbera—make for a satisfying, relatively affordable night out, reinforcing Demo’s position alongside spots like Claud and Chambers where great drinking and inventive cooking go hand in hand.