The most ambitious wine bar to open inside the Perimeter since Kevin Rathbun's Krog Bar in 2005, Buckhead's Vine & Tap approaches vino in a couple of surprising ways. By-the-glass options—most $9 to $12—include four wines on draft stored in kegs, where they stay fresh for weeks. For wine geeks, the buzziest attraction is that owner Ian Mendelsohn offers three-ounce pours of almost every bottle on his list. It's thanks to the Coravin, a revolutionary gadget that extracts wine via a needle without removing the cork. That means you can sample a 1991 white Rioja Gran Reserva for $23 in lieu of paying $140 for the bottle. The food doesn't yet match the caliber of the wine program. Arrive early for the kitchen's best effort, a gloriously lumpy crab cake (pictured) that isn't listed on the menu: Only twenty orders are available per night.