Set upon a bucolic farm with vineyards and a pond, the vines at Native Spirits Winery yield cabernet sauvignon, riesling, and syrah grapes. Vintners squish and craft these grapes into a variety of vintages, including sweet and dry reds and whites such as merlot, pinot noir, chardonnay, and shiraz. All wines are available for taste and purchase in the tasting room, and Native Spirits Winery frequently holds events that feature wine tastings joined by live music.
Learn To Brew was created by a professional brewer in an effort to provide patrons with a one-stop-shop for supplies, hands-on classes, and how-to videos for crafting beer and wine. In addition to taps and kegerators for homes or businesses, staff members stock ingredients such as hops, malts, and yeasts. In their classes, they cover everything from balancing acids for wine to fermenting honey for mead.
All Royal Bavaria's unfiltered beers are brewed by guidelines of German purity law, which means they can use only four ingredients: hops, malt, yeast, and their own well water. Owned by Andy Gmeiner, a chef and restaurateur from Munich, the microbrewery sits on a 5.5-acre property. The central building is fashioned in the image of a 5,000-square-foot Bavarian farmhouse, complete with an enormous gabled roof, a 175-person outdoor beer garden, and guard rails to prevent polka dancers from flying out of control. As cool steins click to punctuate songs and toasts, traditional German dishes such as wiener schnitzel, sauerbraten, and bratwurst unfurl banners of steam against the wood-paneled walls and vaulted ceiling.
The dining room, which is reminiscent of a rural bed and breakfast, is lined with antique knickknacks, pans, and deer antlers. Large picture windows offer patrons a view of the brewery, where copper tanks mash and ferment Royal's six house-made beers. While noshing on a handcrafted sausage, revelers sway to sounds of occasional live entertainment or purchase beer by the half-barrel, hand-squeezed from the folds of the finest accordions.
After a lifetime of practice as an ob-gyn and 10 years as an amateur winemaker, Gary Strebel’s vinting hobby hit a bump in the road: His fermenting creations were taking up too much space in the kitchen, and his wife, Sherry, was tired of the mess. After a lengthy licensing process, Gary moved his operation into the barn, first taking his wines to the public in 2007. The now-renovated hundred-year-old barn currently serves as both a winery and gift shop, which frees the Strebels’ kitchen space for the family and frees visitors from having to wedge themselves between the refrigerator and the dishwasher. In addition to its overflowing wine racks, the gift shop also fills its rustic bounds with paraphernalia such as glasses, billfolds, jewelry, scarves and purses, and Cowboy and Sooner memorabilia.
Papa Dio's owner and head chef Bill Bonadio is a strong believer in tradition. His restaurant has spanned three generations of Bonadios, who have carefully crafted hearty Italian cuisine served on tables across two dining rooms. Boasting a sprawling list of more than 160 items, the menu runs the epicurean gamut through classic spaghetti and meatballs to Dio's original fried pizzas, while their new "Little Menu" includes items under $10. At the wine bar, tables draped in crisp white linens surround a horseshoe-shaped bar that was made with wood salvaged from an 18th-century home in Louisiana and a horseshoe salvaged from an 18th-century giant horse.
Determined to keep their students interested and engaged, the instructors of Wine and Palette hold classes at myriad locations throughout the city. Each class focuses on a different art piece, be it a painting of a stained-glass window, a multihued owl, or an autumn farm scene. Additionally, each artist brings their own outlook and skills to the class, helping students learn specific brush strokes and how to touch up their daily driver so it looks just like the sheriff’s squad car.