Champagne may not be the first type of wine that comes to mind when talking about food pairings, but executive chef Sarah Simmons of NYC’s Birds & Bubbles is out to change that perception. Not only does she view the bubbly beverage as the ideal accompaniment to a large array of dishes across a number of cuisines, but she notes that it’s both accessible and fun — a perfect indulgence suitable for any evening and not just for special occasions. At Birds & Bubbles, located on the city’s Lower East Side, Simmons serves elevated Southern food (the signature dish is her take on fried chicken) alongside a wide variety of champagnes and sparkling wines.