The neighborhood wine shop debuts its new venue–with wine bar, private dining area, and plenty of room for classes–on Thursday.
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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
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Tomato, fingerling potatoes, and spring leeks float in a Chinese-spiced oxtail broth.
Photograph by Jeff Martin
Photograph by Jeff Martin
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The spice-roasted chicken thigh is served with a stew of cannellini beans, kale, and tomato sofrito. Photograph by Jeff Martin
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For spring’s cooler days: wine-braised lamb shoulder with Swiss chard, rosemary, and glazed turnips. Photograph by Jeff Martin
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Katie Park is the Grape’s “cheese manager.” Sounds like a fun job. Photograph by Jeff Martin
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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
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The private dining room can seat 40. Capacity for standing receptions is 55. Photograph by Jeff Martin