www.SanTanSun.com
Neighbors
February 16 - 29, 2008 A+5
D’Vine cultivates double kudos
by Joan Westlake gilled portabella stuffed with
Culinary critics can be a snarky bunch. D’Vine cheese, roasted garlic, red
bistro and wine bar has won them over, scoring kudos onion and bacon; a premium
for its food and for being a top fl ight wine bar. fruit and cheese plate; and
While media praise helps bring diners to the door, fried artichoke hearts. Thin,
D’Vine manager Jerome Foegal says that what is grilled pizzas ($8 or $10) come
making the Chandler restaurant a success is pleasing with an array of toppings over
customers. Following the triumph of its Mesa café, marinara or Alfredo sauce.
Foegal says they looked for another location that Crème brûlée is one of
would respond to what D’Vine offers in creative food Foegal’s “most favorite things
and wine served in a casual, fun atmosphere. In June in the world” so you can be
of 2007, D’Vine opened its doors on the northwest certain it is served perfectly
corner of Alma School and Chandler Boulevard. with a fragile, caramelized
“We’re not a corporate restaurant. We listen to our crust over a rich, creamy
customers. We offer daily specials and change the custard.
menu regularly so that our frequent diners always D’Vine is a favorite with
have new and fun choices,” he says. wine afi cionados as well as
Foegal points out that his Chandler customers’ those who are novices to the
penchant for comfort food was revealed after a recent fruits of the vine. STSN photo
menu revision. When the fried chicken plate with “We carry 150 bottles of wine RACK ‘EM UP: D’Vine manager Jerome Foegal in front of the famous wine rack.
white cheddar mac was rotated out, the feedback he and one-third of our selections
received as he stopped to chat at tables was to bring are usually available by the
it back, now. glass,” says Foegal. “But, we
Open daily from 11 a.m., D’Vine is located at
Other popular items on the eclectic menu presided aren’t pretentious or snooty. Our wine tastings are
3990 S. Alma School Rd., and can be reached at
over by Chef Louie Ortega include a chili crusted popular because they are very relaxed and social plus
480-782-5550.
salmon, handmade buffalo cannelloni and coconut we feature small boutique wineries.”
crusted scallops that are deliciously light with not D’Vine’s popularity and no-reservations policy can
even a whisper of cloyingly sweet sauce. mean waits of 40 minutes during busy times like
Quik Bite
Ingredients from a wealth of local food and wine Friday evenings. To make the time more pleasurable,
D’Vine
purveyors add to the fresh and inventive fl avors of couches placed in the back have been moved up front
Lunch, dinner, wine and music
the cuisine. Dinner entrees are $15 to $19 with pasta near the 14-seat bar. Nightly music is also in front,
NW corner of Alma School and Ocotillo
dishes $9 to $14, meal salads such as the Black & Bleu near the outdoor patio.
480-782-5550
ALMA SCHOOLALMA
(Cajun spiced beef tenderloin with bacon and blue However, note that reservations are required for
cheese) $8 to $10 and oven-toasted sandwiches such special dining events, such as Mother’s Day. Go to
S
C
as the grilled Gruyere cheese or Southwest ham and
www.dvinewine101.com for daily specials, complete
OCOTILLOLO
cheese are $6 to $9. menus, live music schedule and to sign up for the new
The Tapas appetizers average $6 to $7 featuring a wine club.
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