Pluto's Wine Bar

06/17/2026

the O.P.P. Trio is proof that the best bar snacks are often the simplest.

briny olives.
crunchy pickles.
rosemary popcorn.

salt, acid, a little crunch—everything a glass of wine wants sitting next to it.

bonus points it Naughty by Nature starts playing.

see ya’ll Thursday @ 5

06/13/2026

Some wines taste good. Some wines make you stop and ask questions.

Join us Thursday, June 25th from 5:30–6:30 PM for a biodynamic wine tasting with Carly Stoy of Pangea. We’ll be opening a lineup of wines that are alive with place, personality, and purpose—bottles from growers who farm with incredible intention and produce wines that are anything but ordinary.

A rare chance to taste some truly special wines, learn their stories, and maybe discover a new favorite.

$20 / Free for Wine Club Members. Limited seating. Link in bio.

06/12/2026

shrimp n’ polenta
our take on the south meets the mediterranean. jumbo prawns / garlic chili maître d’butter/ roasted lemon

open today till 9pm. see y’all soon!

06/12/2026

Tune in for this live service session. Lunch shift & prep for Dinner service hangout.

06/08/2026

3 wines we’re especially excited about retail or dining in.

Lieu Dit Blanc de Mers - a California take on the great coastal whites of France, this blend is all citrus peel, sea spray, white flowers, and crushed stone. Bright, saline, and built for oysters.

Vieille Julienne Châteauneuf-du-Pape is everything we love about old-vine Southern Rhône: wild herbs, black cherry, olive tapenade, lavender, and the warmth of sun-soaked stones. Delicate and powerful. This wine makes us stop talking.

Lasalde Txakolina Rosé. Electric acidity, wild strawberries, watermelon rind, and that signature ocean freshness. Exactly what we want to drink when Texas decides it’s summer.

3 very different wines. 3 very good reasons to stop by.

06/08/2026

carbonara americana

new dish, same problem: we can’t stop eating it.

handmade noodles, crispy pork belly, parm reggiano, black pepper. next level comfort food.

come hungry.

06/07/2026

06/04/2026

Fresh fish is easy. Great fish takes time.

Our dry-aged crudo program starts long before the first slice hits the plate.

Chef sources exceptional fish from around the world, bringing in whole fish that are carefully butchered in-house and dry-aged to deepen flavor, improve texture, and showcase each species at its best. The result is an ever-changing dish—sashimi, poke, or even ceviche style crudos.

Come see what’s on the menu this week.

06/02/2026

Buck-a-Shuck this Thursday 5–9pm

guess what we’re pairing
see you Thursday