At this NE Killingsworth restaurant and wine bar, au naturel is the only way to go. Originally built by rising-star sommelier Dana Frank (she’s since departed), the dark, soigné corner spot is a stronghold of natural wine: vintages pressed and bottled from unadulterated, imperfect, organically grown grapes, Oregon to Bosnia, with a light, seafood-and vegetable-focused menu that plays nicely with the curated list.