Spoke Wine Bar is packed with Somervillians living their best lives. It’s where they take a second date; where they treat an out-of-town visitor; where they lure their South-Ender friends across the river with promises of orange wine and orbs of milky burrata enjoyed under a swath of leafy wallpaper.

“When people ask us to describe what kind of food we’re doing, or what kind of programs we’re running, it’s a little bit difficult,” says owner Mary Kurth. “Because it is more a reflection of the space—and the people who work in our space—than it is a particular culture or style of dining.”

Share your preferences and place your trust in her expert team. Maybe there’s no chardonnay or malbec by the glass, but the all-natural wine list aims to please—whether you seek something truly funky or classically clean and pure, Spoke has you covered.

With wine on the way, peruse the ever-changing menu of chef Eric Frier’s flavorful dishes: charcuterie, seasonal salads, and—one of our favorites—a smoky, satisfying butter bean dip that’s humbly delicious. On the other end of the spectrum is a peacocking Duck Liver Tart, painstakingly appliqued with tiny edible flowers. And don’t miss the crudos; Frier’s got an affinity for raw fish, and the experience at Back Bay’s Uni to execute.

What Spoke is really about, says Kurth, is providing the best quality products in a casual but intimate space—one that’s built for conversation. “We don’t want to tell people that Spoke is a space where you have to come in and have a four-course meal,” she says. “It’s cool to get off the train and have a snack and a glass of wine on your way home.”

A ride on the Red Line never sounded so good.