Bar Avignon, which opened last October, occupies the space at SE 22nd and Division that housed a Mother’s Cookies factory in the 1930s, the Flying Saucer Café and, most recently, the Red and Black Café. It’s a classy, casual, inclusive place where Goodman hopes his customers feel equally comfortable ordering a “killer” bottle of expensive champagne or a dollar-fifty glass of Miller High Life. Miller might be surprising coming from a guy so serious about wine, but Goodman insists that sometimes, like after a long bike ride, it’s the perfect thirst-quencher. Enjoyment is key and absent, completely, is the feared snobbery often associated with high-end wine bars. He chuckles, “I’m not going to yell at you for holding your wine glass wrong.”

…read the full piece in Indulge magazine. It begins on page twenty-six.