Specializing in bottles from small-production boutique wineries, The Olde Wine Cellar quenches sip-seeking palates with a large selection of whites, reds, rosés, and more. Wine tastings, held 6 p.m.–9 p.m. on Fridays and Saturdays, change themes every week to give sippers a big gulp of fermented knowledge. Learn about refreshing wines to drink during hot summer months with the summer reds tasting, or attend a blind tasting session, in which visual deprivation removes prejudices against the wine's color, origin, or sudden appearance on your shirt. Each tasting furnishes imbibers with six samples complemented by plates of cheese and crackers to cleanse the palate between swigs.
For more than 75 years, the Lacomini family has graced the local culinary landscape with a rich menu of traditional Italian recipes and an extensive selection of ambrosial wines and martinis. Defy conventional pasta physics with an appetizing antipasto such as crab-stuffed mushrooms ($6.95) or zucchini fretto sprinkled with parmesan cheese ($6.95) before pondering the complex tuscan béchamel strata of a baked rustic lasagna ($14.95). Delectable dishes such as the cashew-crusted trout ($22.95) or sautéed veal scaloppini ($21.95) complement a tabletop like a kiss seals a memo or a rose kisses Seal.
It's Your Winery's winemaking shop provides parched Akronites with a sleek, urban space in which to brew their own lip-licking vintages. Novice oenophiles can begin their palate's journey to sophistication by choosing one of the 11 varieties of fruit wine, such as green apple riesling, blueberry pinot noir, black raspberry merlot, blackberry cabernet, or pomegranate zinfandel. Then, the winery's expert staff monitors the fermentation process, keeping yeast cultures within strict temperature ranges like plucked chickens inside strict electric blankets.
Beer and pub food are the name of the game at The Grille on Waterloo. Guests can nosh on a variety of appetizers such as bacon cheddar fries or fried mushrooms, or jump right into the pulled pork sandwich, Cajun burger with mozzarella, or wings with 13 different sauces and 2 dry rubs. They can then complement meals with 1 of the 34 draft beers, which includes Dortmunder Gold or Shock Top raspberry wheat, or bottled beers such as Heineken and Red Stripe.
Leeners' cheese-making kits equip patrons with all the tools necessary to craft almost 7 pounds of mozzarella and ricotta cheese. Packed with a thermometer, a cheese basket, and curdling chemicals, the kits provide dairy daredevils with all the tools to transform a gallon of milk into pizza-ready mozzarella in 60 minutes. Citric acid and calcium chloride jostle lactic proteins into alignment, and animal-free rennet tablets bully the curds from the whey. After a couple turns in the microwave and a failed stint as a personal memoirist, the curds form a cohesive cheesy whole, which can be salted, herbed, and plied into delectable edibles.