Colorful art masterpieces brighten the walls of The Funky Door Bistro & Wine Room as diners enjoy a vast selection of wines by the glass and dip french-bread croutons into pots of rich cheese fondue. Other French-influenced entrees emerge from the kitchen in the form of seared shrimp wrapped in prosciutto, filet mignon au Povaire, and gourmet Kobe beef burgers served in berets. Guests can pair meals with their choice from 48 international wines stored in a self-serve Enomatics unit. This Italian-made technology stores a variety of bottles that can be dispensed in 1.5-, 3-, or 6-ounce pours at the perfect temperature through the use of a microchip card. The eatery's marble-topped bar stretches across an exposed-brick wall beneath sparkling glass light fixtures, which cast rays across vibrant blooms and linens tinted black and white like an old-timey TV broadcast.
Since 1992, CapRock has brewed wines local to Texas. The winery’s vintages cost from $12.95 to $24.95 and tasting-room merchandise runs from $0.25 to more than $100. The tasting room’s plush, black leather seating and stone fireplace make a relaxed setting for sampling the local vintages or whimsically planning world domination via lasers.
Manna Bread & Wine's name may imply a deceptively simple focus, but vino and dough are just starting points for the cuisine, a modern spin on traditional Texan classics. Although the menu features staples such as a 14-ounce, hand-cut rib eye served with red-chili-garlic mashed potatoes, it also pushes the boundaries with a pecan- and elk-stuffed pork tenderloin glazed with a black-cherry-mustard sauce. The chef even crafts a variety of tapas-style dishes, including an artisan cheese board, as well as fresh jalapeño halves stuffed with melted brie, bacon, and Cajun-spiced shrimp. And of course, Manna Bread & Wine pairs the gourmet eats with a broad selection of wines sourced from all over the globe.
Manna Bread & Wine's ambiance similarly exudes an upscale rustic vibe, much like a log cabin with a stuffed bear that announces arriving guests. Overhead, bolts of fabric drape their way across the exposed ceiling joists. Down at eye level, brick walls lined with eclectic artwork—including pieces by Paul Milosevich—offset simple wooden tables and crimson upholstered booths.