"Best New Restaurant"
CitySearch.com
"Award of Excellence 2006,2007 & 2008"
Wine Spectator Magazine
"Reader's Choice- Best Live Music"
Orlando Magazine
Restaurant goers often struggle to find a good balance between healthy and delicious food. Now Orlando area superior cuisine restaurant Vines Grille and Wine Bar is making that decision easier. Vines Grille has created a food menu that makes a commitment not only to the superiority of its food, but also the health of its patrons.
“We believe in bringing only the finest of foods to our diners. We want them to enjoy not only a delicious meal and great entertainment, but a healthy meal they can trust is of the highest quality.”
- Vines Grille and Wine Bar
With offerings ranging from Kobe beef and Berkshire kurabota pork to wild caught fish and seafood and hand picked organic herbs, greens and produce, Vines Grille and Wine Bar has healthy, flavorful choices for everyone.
Beef lovers will be extremely pleased with Vines Grille and Wine Bar’s exquisite selection of entrees, including American and Japanese Kobe beef. An offering which many patrons likely have not had tried before is Berkshire kurabota pork. Considered the world’s finest pork, it is celebrated in Japan for its tender texture and sweet, juicy flavor, but most especially for its marbling. Vines Grille acquires only 100% purebred Berkshire pork, ensuring a consistently superb meal.
Additionally, diners will also find only the highest grade of all natural chicken. The chef’s special Boursin crusted fire roasted all natural chicken is a healthy conscious and tasty entrée choice.
For those who prefer seafood, Vines Grille offers a treat in its Wild Alaskan King Salmon. Caught along Alaska’s rugged 34,000 mile coastline, the Alaskan salmon have superior flavor and texture. Alaskan King Salmon are known to be a healthy and versatile alternative to other protein rich food, such as meats and poultry.
Vines Grille also only serves hand picked organic herbs, greens and produce. Free of pesticides and other chemicals, these all natural foods can provide a meal on their own or as a complement to meat or seafood.
Vines Grille and Wine Bar does not rest on its amazing menu either. It completes its fine dining experience with an exciting array of top shelf wines and wonderful jazz music to dine by.
August 16th, 2007
Orlando, FL - Providing diners with a dinning experience they will never forget is a fine art form. Local Orlando restaurant Vines Grille & Wine Bar has mastered that art. The restaurant offers its diners an incomparable feast for the senses with a superior menu, an extensive and award-winning wine list, and live jazz and blues music from some of the hottest acts around the country.
The restaurant maintains a steady line up of jazz heavyweights, including both local and celebrity talent. One of the celebrity’s to grace the Vines Grille stage was baritone sax specialist Leroy Cooper, a former member of music icon Ray Charles’s band. Cooper joined Charles’s band in 1957 and for the better part of two decades he recorded records and performed with Charles.
It’s a great atmosphere to see some of the best Jazz players around today, enjoy dinner, and have a glass of my favorite wine. Both my wife and I really enjoy coming here, and the food is amazing
Another well-known jazz talent Vines Grille diners have enjoyed is clarinet player Allan Vaché. Vaché is known for his performance in the Broadway musical “Doctor Jazz” and as a member of world-renowned The Jim Cullum Jazz Band. Vaché has also had an extensive recording career with his latest album, a tribute to Benny Goodman, released in March.
Vines current line up allows diners to enjoy a jazz experience six nights a week. The Tommy Bridges Quartet plays 7 p.m. to 11p.m. Sunday and Monday, Bill White and Company perform 7p.m. to 11 p.m. Tuesday and Wednesday and on Friday and Saturday evenings from 8 p.m. to 1 a.m. diners can hear The Legends of Jazz & Blues with Bernie Lee.
Local restaurant-goers know Vines Grille & Wine Bar is the place to go for unsurpassed food and entertainment. “It’s a great atmosphere to see some of the best Jazz players around today, enjoy dinner, and have a glass of my favorite wine. Both my wife and I really enjoy coming here, and the food is amazing,” said Jason Williams of Orlando.
Established in 2003, Vines Grille & Wine Bar offers a dinning experience unparalleled by any other restaurant in the Orlando area. Located on the famed Restaurant Row, Vines boasts the full package: an intimate environment, excellent food, award-winning wine, and jazz and blues from some of today’s greatest musicians.
In Vino, Veritas. In Wine, Truth.
May 2007
The truth found in Vines Grille’s wine is the truth of excellence. For two years running, Vines Grille & Wine Bar has received the distinguished Wine Spectator Award of excellence for its wine list and accompanying menu.
The Wine Spectator Award is a nationally renowned award given out by Wine Spectator magazine only to select restaurants that show true superiority. According to the award guidelines, a Wine Spectator Award-winning restaurant must “provide vintages and appellations for all selections—including wines by the glass.” The overall presentation and professional appearance of the wine list is also taken into consideration.
Vines Grille & Wine Bar has distinguished itself as a premiere restaurant in Orlando, serving only the finest of wines and food. From prime aged filet mignon to Wild Alaskan King Salmon, Vines Grille & Wine Bar has something succulent to tempt your taste buds and a fabulous wine to pair it with. Their menu is available online at http://www.VinesGrille.com .
Vines Grille & Wine Bar has been bringing both local wine lovers as well as tourists from around the world, its own particular blend of culinary masterpieces and exceptional wines for four years. Established in 2003 Dimitri Karas, Vines Grille & Wine Bar offers a dinning experience unparalleled by any other restaurant in the Orlando area. In its mission to indulge all five of the senses, it not only boasts an intimate and unique setting paired with a delicious menu and outstanding wine list, but it also features live music from jazz and blues performers.
Both seasoned connoisseurs with discerning taste and novices looking for an authentic wine experience will feel at home at Vines Grille & Wine Bar. With a knowledgeable wait staff and enviable wine list, the restaurant offers dinners the incomparable delight of an excellent meal paired with the finest wine.
Vines Grille & Wine Bar invites wine lovers to celebrate its fourth anniversary by coming in and enjoying a glass of one of the restaurant's choice award winning wines. Wine lovers may experience for themselves the sights, sounds, smell, feel and taste that has made Vines Grille & Wine Bar a legendary dinning experience.
Vines Grille & Wine Bar
7563 West Sand Lake Road
Orland, FL
407-351-1227
http://www.VinesGrille.com
June 2007
For meat lovers, a good steak is what fine dining is all about. The right combination of flavor and texture can send diners into a blissful state and have them returning to the same restaurant time and again to experience their favorite meal.
Today, that perfect cut of beef is harder to find than ever before because the process by which beef is aged has changed dramatically. For decades the time-honored tradition of dry-aging beef was the standard. However, about 25 years ago wet-aging, a different process that allows meat to age in its own juices while in vacuum-sealed bags began to take its place. While wet-aging does not damage the beef in any way, it does not create the same unique flavor and texture a cut of dry-aged beef can.
Fortunately for beef enthusiasts, there are still a few restaurants around the country that offer dry-aged beef. Vines Grille & Wine Bar in Orlando, Florida, Gallagher’s Steak House in New York, New York and Las Vegas, Nevada, and The Peter Luger Steak House in Brooklyn, NY are three of the few remaining restaurants that can still boast dry aged-beef on their menus.
Though it is a more costly process, these restaurants have chosen to keep the dry-aging tradition alive because of its ability to produce extremely tender beef with a distinctive, memorable taste and a buttery, tender texture.
The dry-aging process begins in a custom-designed dry-aged cooler. The beef is stored in this cooler where a complex process incorporating a delicate balance of time, temperature, air circulation, and humidity takes place. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef's enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and intricate process ensures superlative flavor and maximum tenderness.
“The quality of dry-aged beef far exceeds that of wet-aged beef. Just ask any of our customers,” said Dimitri Karabinis, of Vines Grille & Wine Bar. “It’s been around for centuries, but in more recent times, places have resorted to the wet-aging technique because their margins are higher and it’s easier to accomplish. However, a select few upscale restaurants are still doing it,” Karabinis said.
Vines Grille & Wine Bar
7563 West Sand Lake Road
Orland, FL
407-351-1227
www.vinesgrille.com
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