D’Vine Bar, Sparkill, NY – Equal Parts Whimsy and Wine

Joe Printz Talks About D’Vine Bar

Open since September 16th, D’Vine Bar, the brainchild of Grape D’Vine wine boutique owner and four-time restaurateur Joe Printz, offers a playful menu and smart curation of wine and beer in a polished, urbane ambience. Printz relocated his Tappan, NY boutique to Sparkill and constructed a jewel box-sized atelier where diners could commune over wine, conversation and a menu that irreverently brings together eclectic ingredients in playful compositions. With 46 seats, including bar and communal table, in a handsome interior and an outdoor area that can seat another 30 guests in warm weather, D’Vine Bar has been welcomed with open arms by Rockland, Westchester and Bergen patrons. These folks have long-awaited Printz’s vision realized through the skill of Chef Christopher Holland, a self-taught cook who, since leaving Session Bistro, a storefront in Maywood, NJ and AXIA Taverna in Tenafly, has developed a menu that balances sophistication with playful renderings of classics with largely successful results. Front of the house is managed by 29-year old Monika Riley, GM, who was sommelier/beverage director at ’76 House in Tappan, NY and also had stints with Mario Batali’s Tarry Lodge in Portchester, NY.

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Joe Printz, D’Vine Bar and Grape D’Vine owner
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Monika Riley, GM

D’Vine Bar’s whimsical menu is divided into seven sections:  Ruffage (salads), Pizzaaas, Six (apps), Cheese, Please!, Twelve (small plates), Eighteen (entrees) and Escorts (sides).

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The fedora-clad kitchen team led by Chef Christopher Holland, left.

Expect seasonal changes to the menu. Four types of pizza are offered, starting with the Scattiatta with grape, black pepper, fennel seed crust and a parm/regg and arugula topping ($12), the Heirloom Pie with white bean crust underneath heirloom tomato blend and house made ricotta ($14), the Greek Pie cleverly incorporating rosemary into a chewy crust and topped with house made lamb sausage, feta, olives and mint tzatziki ($15), and the mushrooms and goat cheese version with an arborio rice crust, blend of mushrooms, goat cheese and drizzle of 50 year Balsamic ($15).  Each Neaopolitan style pizza is cooked in a custom 1,000 degree oven and presented on a round wooden slab. These are well-executed pies and generously sized making them ideal for nibbling at the bar over a flight of wine. While this is Holland’s first experience making pizza, it’s clearly something he’s skilled at. Look for more developments in this area, as crusts showcase delightfully unexpected textures and flavors, all working harmoniously.

“Ruffage,” the first section of the menu, has five items to choose from: the House Salad ($9), Seizure Salad ($11), Compressed Watermelon & Tomato ($11), Heirloom Tomato ($12), and Greek Quinoa Salad ($12). The watermelon salad was intensely flavored and left me wanting a portion three times the size. Sadly, the item is moving off the menu for more fall-inspired ruffage creations, hopefully returning in the summer. It’s a winner.

In the Six category, selections include the Elote’, which combines Mexican street corn, pecorino, romano, cilantro, smoked paprika, house chili powder, and lime, and the Cornflake Chicken, which is marinated with sriracha, covered with a crisp cornflake crust, and served with bleu mousse.  There are six choices to choose from, $6 each. Chef Holland continues to use the fryolater with abandon, producing tasty, crispy and caloric delights ranging from Cornflake Chicken, a play on Buffalo Wings with simply tenders coated with cornflakes and deep fried and served with traditional accompaniments with a twist.

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Cornflake Chicken
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D’Vine Fries with Aioli

The Cheese, Please! category offers an assorted cheese plate for market price. The “Twelve” category has seven selections to choose from. There are some delicious offerings in this section, among them Catalan Shrimp and the Bacon & Eggs.

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Catalan Shrimp flavored with jalapeno, garlic, lemon and parsley
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Bacon & Eggs, pork belly topped with poached egg and paired with crouton atop slaw

The Eighteen section has at least three fish items and two red meat items.  Some notable items include the Cast Iron Fish (changes daily) and the Campfire Steak.

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Cast Iron Octopus – tender and tasty
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Campfire Steak, four ounces of sliced strip with bacon BBQ sauce, gorgonzola stuffed fingerlings

Escorts/sides section includes Mashed Potato Casserole, Sauteed Spinach and Mushrooms, Cauliflower Croquettes, and Hot Slaw, each $6. Desserts are made on premise and on my visit, two of three offerings were deep fried. Reservations are strongly recommended. The restaurant plans to add another day of service; they are open only Tuesday-Saturday now. Watch for Sunday wine dinners.

D’Vine Bar

4 Depot Square

Sparkill, NY 10976

845.359.2141

www.grapedvine.com

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