A wine bar experience that is approachable and unforgettable.
Little Blackbird is a Bordeaux nickname for its most widely planted varietal, Merlot. The name Merlot is derived from the word merle or merlau, meaning black bird, a reference to either the black skin of the grape or perhaps to the fact that the local black birds enjoyed eating the grapes directly from the vine. Either way, the grape is known for its approachable and versatile nature, blending well with other grapes, or standing alone as a single varietal.
Little Blackbird Wine Bar is a Knightsbridge Restaurant Group concept with characteristics of the Merlot grape--We strive to offer an elegant experience that is approachable but unforgettable. While many wine bars focus on wine flights, at Little Blackbird, we choose to highlight the relationship between wine and food. With a modern perspective of the centuries-old techniques of food and wine pairing, no two evenings here at Little Blackbird will ever be the same.
Our goal with the wine program is to pair our wine selections with the broad spectrum of dishes that the chef will be preparing. To that end, our wine list is fairly global and somewhat eclectic, while embracing many of the classics. A great wine list should challenge our guest to experience new things while still being familiar. As with all our restaurants, the food will be artisan driven as well as the wine list. We will always be seeking out a very high quality to value ratio. Of course, the wine list will regularly evolve and change to reflect new menu items, seasonality, and an exploration of the rich textures of the wine world. With a carefully developed menu featuring small plates and larger offerings as well as charcuterie and cheeses, guests can experience both complimentary and contrasting wine pairing, whether the wine is served by the glass or is selected from our bottled list.
We look forward to welcoming you to Little Black Bird and creating a memorable culinary and wine adventure for our you-- our valued guests.
Chef Ryan Moore
A graduate of L'Académie de Cuisine in Bethesda, Maryland, Ryan Moore began his culinary career began in 2002 while working as a sous chef at Zola before being tapped by José Andrés to be part of his team at Minibar by José Andrés. Over the next five years, Moore delved into molecular cooking and assisted with the opening for The Bazaar by José Andrés at the SLS Hotel Beverly Hills. During his tenure, Minibar was annually nominated for a James Beard award.
In 2010, Moore began working at sister restaurant Zaytinya where he immersed in the techniques and flavor profiles of Mediterranean fare. Rogue 24 would be Moore's next career move in 2011. It was here that he developed 12 new courses each week to marry well with 12 dishes prepared by the visiting celebrity guest chefs. Next Ris Lacoste of Ris offered him the opportunity to serve as the chef de cuisine for two years.
In 2016, internationally renowned chef Yannick Cam asked Moore to join him in the kitchen at Bistro Provence. Moore served for one year before being tapped by Ashok Bajaj to spearhead the menu for SABABA. At the new restaurant, guests can anticipate distinctive flavors of the Middle East and Mediterranean, a cuisine style that is very familiar to Moore, having traveled frequently to visit family in Egypt and on explorations to Dubai and North Africa.
General Manager
George Manolatos
General Manager George Manolatos began his hospitality career working with James Beard award-winning Chef Ann Cashion at Johnny’s on the Half Shell, located in Dupont Circle, in 1999. After rising to the position of bar manager in 2007, Manolatos helped with Cashion’s Eat Place in Adams Morgan, another concept from Chef Cashion. This experience, as well as his management role at Charlie Palmer Steak, affirmed Manolatos’ reputation in the DC food and wine scene. In 2021, he took on Silver Spring, Maryland, as the opening general manager of J. Hollinger’s. He is currently back on his home turf of Washington, DC as the manager of Sababa and the brand- new Little Blackbird Wine Bar.
Assistant General Manager
Sara Peregoff
New to the DC restaurant scene, Sara Peregoff joined Knightsbridge Restaurant Group in July of 2022. Peregoff is known for her enthusiastic nature and energetic style. Previously she functioned as the resident sommelier for Antrim 1844 in Taneytown, Maryland. Here she organized the wine pairing program and assisted with managing a 13,000-bottle wine cellar. Peregoff believes Little Black Bird will bring an unmatched sensory experience for guests with the pairing of the restaurant’s eclectic wine list and Chef Ryan Moore’s global cuisine.
Wine Director
Ranon Balter
Ranon (Ron) Balter hails from New York City. After graduating from the French Culinary Institute, Ron was a manager at the esteemed Sherry-Lehmann Wine and Spirits. While there, he also led the auction partnership with Sotheby’s. Ron moved to Chicago and held the position of Wine Director for the Wine Spectator, a Grand award-winning program at the Italian Village Restaurants. The unique trio of venues housed in a townhouse had a staggering-size cellar of 45,000 bottles. While at the Italian Village, Ron also led an adult wine and spirits adult education program at Kendall College. After over seven years, Ron was approached to take the helm at an artisan wine and spirits importing, distributing, and marketing company in Illinois called Connoisseur Wines.
Representing some of the top producers, Ron traveled regularly throughout the wine world, working with suppliers, and finding new partnerships. After fourteen years Ron moved to Washington, DC to work with Knightsbridge Restaurant Group as the Group Wine Director. While focusing much of his attention on the Rasika units, Ron also works regularly in support of The Bombay Club, La Bise, Annabelle, Modena, Bindaas, Sababa, and now, Little Black Bird.