The menu at Glass & Vine eschews plate sizes and is split into four sections: Snacks, Garden, Sea, and Land. To start, opt for the barbecued spiced nuts that recently included cashews and walnuts tossed in a meringue spiked with garlic and onion powder, paprika, brown sugar, and complete seasoning. Left out to dry, the savory nibble takes on an ear-shattering crunch when eaten. Nearly all dishes arrive on black plates, which make for eye-popping and sometimes ominous presentations. Charred cauliflower is roasted and then fried until the florets take on a dark-chocolate tone. Chef Giorgio Rapicavoli isn't hesitant to say it was inspired by a meal at Michael Solomonov's Zahav in Philadelphia. The slick of tahini, along with crushed dried chickpeas and olives, makes a decent complement.