The wine-bar frame is practical, with wine available by the glass, half-litre, or bottle and enough bistro range to make pairing part of the meal.

The wine program is strong enough to lead the visit. By-the-glass breadth, reserve-list language, corkage, take-home bottles with food purchase, and tasting dinners give diners several ways to build a bottle or glass around pasta, seafood, and pizza.

Abruzzi's wine appeal comes from how naturally bottles can follow the food. Seafood pasta, mushroom cream, beef tenderloin, duck, and seasonal starters let a meal move from crisp whites to deeper reds without forcing a formal tasting-menu mood.

The wine shop gives Dolcetto a use case many Italian restaurants do not have. Dinner can turn into a bottle to take home, and the Italian-brokered selection also makes the restaurant useful for gifts and hosted meals.

The wine list gives the room another reason to slow down. By-the-glass pours sit beside French, Spanish, Italian, Ontario, Austrian, and orange-wine bottles, so the drinks side can handle more than a quick pairing.

Greek wine is not an afterthought here; the wine page gives the meal a natural pairing lane for saganaki, moussaka, seafood, lamb chops, and souvlaki.

The wine-bar side matters here. The restaurant highlights wines by the glass alongside beer, cocktails, and non-alcoholic options, which gives pasta, steak, and thin-crust pizza orders a more complete dinner rhythm.

The drink menu gives wine a practical role rather than treating it as background. Wednesday half-price bottles, with exclusions noted on the menu, make wine part of the planning logic for pasta and pizza dinners.

Wine is part of the operating logic here, not a decorative add-on. The official story and local listing both emphasize an extensive list, chalkboard additions, and glass-or-bottle flexibility, which makes the bistro especially useful for groups that want the bottle decision to matter.

Five87 gives drinks enough space to shape the meal. Separate wine and cocktail menus make it easier to shape a visit around the appetizer round, richer mains, dessert, and a longer evening.