The Boarding House, a restaurant/wine bar run by former Check Please! host and Master Sommelier, Alpana Singh. The restaurant, is a multistory space that was formerly a fairly high profile nightclub, Club 720, but there were obviously a bunch of changes made in order to become its present incarnation. The first floor is occupied by the high-ceilinged wine bar. The bar is three sided and occupies the center of the room with tables surrounding the exterior of the room. Above the bar is an enormous installation made up of over 9000 wine glasses. It is just awesome in it's size and the number of glasses that it contains. It is apparently held together by museum quality hanging wire. The wine cellar for this large space is located in the basement, which is also open for private parties. The second floor is for the kitchen and a private dining room. The third and fourth floors are the main dining room. There is an elevator that transports you up to the dining floor with a host station posted just into the room. The host stations between the first and third floors communicate via tablet so the third floor host is prepared for a party arriving. I arrived after my friend who I met in the wine bar. When we were ready, we were directed to the elevator, met by the host at the entrance to the dining room, which had an even higher ceiling than the wine bar and also had a large hanging installation, this one composed of wine bottles. Our seat was on the fourth floor which was actually a balcony overlooking the third floor (and the wine bottle installation). I should have taken a picture of the view, but I didn't think about it at the time. The Restaurant Week menu was $44 unless you ordered the Risotto as a main course which was offered for $33. They also offered an optional wine pairing for an additional $28. I figured that if I was going to be dining at a restaurant run by a Master Sommelier, it would be an absolute shame not to try the wine offered. I started things off with a Grilled Baby Octopus with Confit Potatoes, Chorizo, Shishito Peppers, Grilled Lemon, and Squid Ink Aioli. I liked this even before I took a bite because the presentation was done so well. The octopus was served in large chunks which gave diners something to bite into. The potatoes were small potatoes served whole and served as a base of the tower that was the dish. They were nicely tender and added depth to the dish. The Chorizo (Spanish), the Shishito Peppers, and the Grilled Lemon were chopped finely and added flavor and textural variety. The wine served with this was a lightly flavored Rose which went as well as I would have expected.