Sake is the natural choice for a sushi pairing, and Upper East Side omakase hideout Tanoshi lets diners bring their own — but if there happens to be a bottle of Champagne or sparkling wine around the house, bring it. These typically do well with vinegar-seasoned rice and work with delicate seafood. The restaurant will also provide an ice bucket to keep bottles cool and close by.

Aba regulars urge that the food at the Hell’s Kitchen Turkish restaurant is wonderfully similar to what’s found in Turkey, and that the atmosphere is welcoming and sometimes loud, but always fun. Menu standouts include the lebni, kebabs, falafel, and anything lamb. It’s no charge for bringing wine, and dry whites or full-bodied reds would be easy choices. An ice bucket will arrive before you even ask.

Post renovation, the Hell’s Kitchen Thai restaurant is a newly lovely space in the neighborhood. And graciously, it welcomes outside bottles. Off-dry rieslings from the Mosel or Finger Lakes are easy pairings; same goes for gewürztraminer and chenin blanc.

Gramercy Indian restaurant Bhatti enforces a one-bottle-per-table maximum, and does not allow beer, so focus on bringing along a spätlese riesling, or a medium-dry vouvray, or just anything with a moderate amount of residual sugar. Do avoid California cabernet sauvignon and barolo, and definitely get the lamb vindaloo.

This little West Village charmer has been serving packed brunches for years, but dinner here is more worthy of a visit. The menu has plenty of French bistro basics like steak au poivre and buttery escargot, which can be paired with a cabernet sauvignon from Bordeaux and chardonnay from Burgundy, respectively. Cash only.

Large groups file up the stairs to Panna II — most of them celebrating something in the cash-only East Village Indian restaurant — to a room lit by strings of Christmas lights. Grüner veltliner and moderately sweet German rieslings would both be fine pairings.

Puerto Rican classics like pernil are well-seasoned with garlic, oregano, and pepper, so it’s a good idea to bring some beer (a lager or porter) when trying Casa Adela’s expert version — served with rice and beans. Don’t skip the mofongo, a top version in the city, or the roast chicken — which would do well with Spanish cider. Bringing beer is free, but wine is $5 corkage. No credit cards.

While Spicy Village isn’t in fact all that spicy, ideal pairings are those that pair well with spicier foods, like a Vouvray for a white wine, and an Italian barbera for red. If bringing along beers, avoid anything too sweet or terribly dark: amber ales and pale ales work well. Note: Spicy Village is BYO with the condition that each guest spends at least $10.

Though only a couple of years old, Cantonese Wu’s is the old-school-style counterpoint to the restaurants that surround it on the Lower East Side. The crispy garlic chicken and golden fried rice are famous here, as is the peking duck — served on soft buns instead of thin wrappers. A sleeper is the fluffy barbecue buns, packed and plump from the slightly sweet barbecue pork filling. Pack savagnins, chenin blancs, and semillons; and a medium-bodied fruity red for those barbecued meats. The New York wine crowd rotates heavily between Peking and Wu’s.

Los Hermanos in Bushwick is part taqueria and part tortilla factory, where outside wine and beer is most welcome. There are no cups or glasses so definitely bring those, too, or stick to bottles like Pacifico and Tecate. If wine is a must, something with ripe green fruit and a little bit of acid would go a long way.

Bushwick native Taco Tapia is giving the neighborhood exactly the Italian food it wants: housemade pasta that’s warming, affordable, and familiar. All of the pastas are smart choices, heightened when there’s a skin contact wine (for seafood pastas) or a zinfandel (for tomato-based pastas) in tow. The space is unfussy, the staff helpful. Note that Nicandra’s is closed Monday’s.