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Social Restaurant + Wine Bar Restaurant Review: Owner Brad Ball wears his passion on his Cruvinet, and crafts a wine list that emphasizes the unique and uncommon. An entire section deals in Grüner Veltliner, for instance, a varietal that Ball likes a lot, and there's good representation for Riesling, an often misunderstood grape. Flights are designed to allow patrons to sample 2.5-ounce pours of three to four wines from themed groupings, such as Pinot Noir, Spain, or "Cool Climate Reds." Prices appeal to various purses. The menu changes monthly and ranges widely in tastes (Doug Svec is now the executive chef), from wood-fired pizzas and salads to Asian-influenced fare (a tuna cake perched atop crispy udon noodles, with julienne peppers and shiitakes tossed with ponzu sauce). Small plates, including everything from specialty olives to intriguing soups, and full-size mains, ranging from fish to pastas, make the experience a varied and interesting one that allows guests to craft a different adventure every time they dine.