The neighborhood wine shop debuts its new venue–with wine bar, private dining area, and plenty of room for classes–on Thursday.
Diners at the wine bar can partake of executive chef Eric McKamey’s wine- and beer- friendly menu, which will change seasonally. Photograph by Jeff Martin
Tomato, fingerling potatoes, and spring leeks float in a Chinese-spiced oxtail broth.
Photograph by Jeff Martin
The spice-roasted chicken thigh is served with a stew of cannellini beans, kale, and tomato sofrito. Photograph by Jeff Martin
For spring’s cooler days: wine-braised lamb shoulder with Swiss chard, rosemary, and glazed turnips. Photograph by Jeff Martin
Katie Park is the Grape’s “cheese manager.” Sounds like a fun job. Photograph by Jeff Martin
The cafe will offer espresso drinks made with beans from Counter Culture Coffee. Denver’s Novo supplies beans for the house drip. Photograph by Jeff Martin
The private dining room can seat 40. Capacity for standing receptions is 55. Photograph by Jeff Martin