Come to March every year, nothing New York City I feel attractive – even a little train delay (looking at you, Q) shuts me down, and my favorite wool coat suddenly looks like a stratzacket. This year, I happily traded for the sandy beaches of that Melancholi Palm heightsA reputed hotel on Grand Keman. But unlike my previous early spring escape from the city, the journey took place only a few weeks after finding out that I was pregnant. So in hotel restaurant, when I asked our server if I can order Now! In a zero-proof cocktail, non-contributor bubbly bubbly, he looked confused.

“We have many drinks without alcohol,” he said, pointing to the menu in front of me, which had six thoughtful prepared options using various fruit juices, extracts, ginger beer and tonic. After a little back and forth, my bubbling came, and on signing the check, I suggested that the employees consider adding zero-proof sparkler to the menu to the menu. It was crisp, dry, and was fully paired with my plateful fries and Caesar salad plates. Instead of separating from the carefully designed mocktail list (as my server probably was afraid), the bus menu would have been more inclusive in addition to non-contact liquor.

Mocktails are rapidly introduced in restaurants in the US, at least their salt is worth. But for someone who cannot drink or not drink, but in fact a glass craves the wine – and is not a large cocktail drinker to start with – surprisingly still limited.

Thankfully, it seems as if it is changing. Some spots in the city of New York are offered more non -alcohol options (often abbreviated as “N/A wine” by both spot glass and bottle. Prestigious Gramarsi TavernBy-Glass Buz-Free Wines have become so popular that the director of the drink, Randel Restaino, recently added him to his normal bi-weekly bar ordering sheet. “Now we restore these wines weekly,” Restaino tells Konde Nast Traveler“I remember eight years ago, at the chef’s table at Brooklyn Fair, we had a guest per service that was asking for it. Rapidly forward and now in Gramarsi Tavern, N/A options are among the top ten wines sold at night.”

I recently visited Gramarsi Taarn on a cool week day, and I saw one more time the patron who looked there for post-work drinks, Dr. from Martin Hofstatter. Steinbock Fisher was asking for the resling zero, which makes resling and pinot noir in the Alto Adige region of Italy. “He crafts real wine grapes from the real terir and then delects them,” says restanto. “This is a real pleasure when you drink alcohol without alcohol and the taste profile actually stays the same as it was a traditionally made wine.”