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Richard's Wine Bar Restaurant Review: Holding classes in the large space adjacent to his well-stocked wine shop, Richard Matthews figured he had about exhausted his audience for that service, and turned the place into a very pleasant, dimly lit wine bar. Small plates show a good amount of taste and concern for detail, given there's no real kitchen on-site. A pizzetta is just right for pairing with a glass of wine, as are a half dozen nicely cooked prosciutto-wrapped shrimp, but avoid the accompanying wasabi, which is not wine friendly. Wraps and a selection of salads also are offered. Initially, wines were sealed by inert gases to protect quality for 60 days, but a bank of Cruvinet-type wine dispensers has replaced them, upping the game substantially. Tastes, full glass pours (six ounces) and bottle purchases are all possible, and you may design your own flights. The Elizabeth Spencer Sauvignon Blanc and Pinot Blanc from Mendocino on the wine list represent a rare opportunity to taste those choices. Dessert varies from time to time; we enjoyed sharing a trio of lemon-accented ricotta cookies.