Tots may not be synonymous with a wine bar, but chef Christian Gosselin said they're one of the most popular items on the new River North restaurant's bar menu. "I thought, `Why don't we stuff them with something?'" Gosselin said. "I always like to work with pork." He slowly braises pork shoulder, which he imports from Montreal, then stuffs the meat inside thumb-sized tots that are made of both chopped and mashed potatoes, making each bite taste like a miniature pot roast dinner. Dipped in the accompanying house-made Asian caramel-barbecue sauce, these tots are savory, filling and definitely appropriate to nibble alongside a spicy red wine.