Restaurant News & Reviews

An introduction to Mike's Wine Dive

The new restaurant/bar is set to open Monday in the space at 4714 E. Douglas formerly occupied by Caffe Posto and Hair Connection. Owner Whit VinZant offered a sneak peek last week, as saws and drills were whirring through the space. A few more details about the business:

1. It's a little bit restaurant, a little bit bar: Mike's Wine Dive has an extensive food menu, but it also has an extensive wine menu. Its owners see it as sort of a cross between a fine dining restaurant and a wine bar/nightspot. It'll be open from 11 a.m. to 10 p.m. Sundays through Wednesdays and from 11 a.m. to 2 a.m. Thursdays, Fridays and Saturdays.

2. The menu is big: VinZant and his Puerto Rican chef filled the menu with unique items made with gourmet ingredients. It includes appetizers such as fried oysters and vegetable and goat cheese empanadas; a long list of salads and sandwiches; and entrees such as wild boar ragu over cavatappi; salmon in papilotte; and lobster, shrimp and crab mac and cheese.

3. The wine list is big: It was chosen by experts and includes a whole lot of whites, reds, champagnes and more.



Chef Jason Paul Febres, the Venezuelan chef who helped start Sabor, has a new business called Rent-the-Chef . Febres is available to cook in home kitchens for parties or special occasions and also offers cooking lessons. He even comes with his own Spanish guitarist — Juan Carlos, who has performed at Sabor. For more information, call 316-308-5556.

Metro Grill II

Fans of Metro Grill, the amazing sandwich and hot dog cart in Towne East's food court, will be interested to hear that owner Michael Gonzalez is opening a new restaurant outside the mall. Metro Grill II should open in July or August at 366 N. Rock Road, in the space that once housed Plant and Patio and Rugs to Riches. He'll serve Cuban food, including pastas, sandwiches, salads and many of the dishes he sells in the food court.

Loaf Off results

Last weekend's Loaf Off meat loaf competition at the Anchor had a couple of interesting results. The first was the ingredients used by the winner, Chef David Wirebaugh of The Hyatt, who created his judge-approved entry using things such as rabbit and sweetbreads. Second, after the story about the Loaf Off was published in the GO! section last week, Make-A-Wish organizers received an e-mail from the Heinz 57 Sauce company offering to sponsor the competition next year. The Loaf Off raised more than $1,000 for Make-A-Wish, Stone said.