On Tuesdays, executive chef Albert Aviles has transformed Corkbar into a test kitchen, and all you have to do to taste his “experiments” is walk through the downtown wine bar’s front door. The idea is to test-drive market-driven dishes that are normally unavailable on the menu. The cost: $2 per plate.

Possible dishes include stuffed skate wing with summer squash and tarragon-lemon butter or garlic-braised clams with cherry tomatoes and lemon crème fraiche. They list Test Kitchen Tuesdays offerings on the chalkboard above the bar with suggested wine pairing. If diners provide positive feedback, there’s a chance that the market-driven dish will make it into Corkbar’s regular rotation.

On June 23, Corkbar expanded the concept by offering 3 Test Kitchen Tuesdays dishes with 3 wine pairings for $15. Anybody who wants to partake in the 3×3 should RSVP. The $2 offer still stands, no reservation necessary. Due to an overwhelming response on June 16, the dishes and wines remain secret until you arrive at Corkbar.