Floor-to-ceiling wine racks set into the walls combined with purples and autumnal tones darken this swanky wine aficionados' destination. The low lighting adds a sense of chic and romance to Patrick Colombo's (of Sfuzzi and Ferré fame) West Village wine bar, open since 2002. Crú and its staff stock more than 300 bottles of wine, 50 high-end wines available by the glass, pairings with pizzas, cheese fondue and small plates as well as 14 daily wine flights. The latter include vertical tastings (samples of several vintages of the same varietals), which allow the patron to get an idea of how the changing seasons and weather patterns affect any given year's harvest. A dinner entrée menu is also offered. Among the executive chef Paul Singhapong's specialties are pan-seared diver sea scallops with spinach risotto and sun-dried tomato vinaigrette and beef tenderloin with mashed potatoes and wild mushroom sauce.