Featuring an extensive menu of creative American food—including The Reuben 1976, born on the restaurant and brewery's opening day—Humperdink's has served the mertroplex area for 36 years. Humperdink's boasts menu items such as barbecue ribs, sustainable seafood, steaks, gourmet burgers, and original buffalo hot wings, along with a number of award-winning microbrews crafted on the premises and served on tap.
It was April 2005 when planters began the painstaking task of rooting 7,000 vines in the rich, rocky soil of Cathedral Mountain Vineyard. Situated just 19 miles south of Alpine, Texas, the location was ideal––plentiful sun and chilly nights would sustain the Tempranillo, Syrah, Grenache, and Mourvedre vines until the grapes were ready for harvesting. That day finally arrived in 2006, when cultivators descended upon the vineyard to reap the first fruits destined to become Times Ten Cellars' Spanish- and Rhone-style wines. These may seem like extraordinary lengths to go to for a decent pour, but one look at Time Ten’s wine list is all it takes to realize its founders’ fondness for Texan-born wines knows no bounds. At the tasting bar, guests can sample limited-release wines such as Cathedral Mountain Vinyard's Dessert Red or Vino de Piedra, alongside other domestic vinos from the Lone Star State, as well as those from California and––on occasion––even Italy. On select nights, jazz music drowns out the chorus of sipping rising up from the comfy cocoa arm chairs in the lounge, and Times Ten Cellar's also offers occasional classes for anyone looking for an excuse to expand their knowledge of wine or stick their nose in other people's glasses.
A patio extends from Bluff Dale Vineyards's tasting room, presenting an expansive view of the sun-drenched grapevines and sloping foothills that D Magazine called "impressive." This swath of land grows the succulent grapes used to make the winery's fruit-forward selection of silken reds and aromatic whites. In addition to an oak-aged cabernet sauvignon, crisp chardonnay, and sweet muscat, the tasting room features a Texas cream sherry that is blended with the traditional—and time-intensive—solera system instead of with an industrial-sized cocktail shaker.
Owners David and Theresa Hayes also host live bands at their winery from time to time, inviting visitors to attend for free, bring a picnic, and tap their toes to the melodies of such groups as the Double J-R Band or the jazzy Pearl Street 4.
Chef Jerrett Joslin orchestrates a symphony of sizzling sounds and blooming flames while grilling certified-Angus steaks at The Wild Mushroom Steak House & Lounge. Here, guests are seated at tables draped in white linens, which offset the dining area's coffee-colored walls, and tuck into plates piled with juicy carnivorous morsels such as the prime filet. The Chilean sea bass, one of Fort Worth, Texas magazine's top 25 dishes, delights taste buds with three varieties of mushrooms beneath black-truffle-cream sauce. To wash down the rich and hearty bites, a selection of more than 260 wines from the Wine Spectator's Restaurant Wine List awaits, ranging from California cabernet sauvignon to Australian shiraz to German riesling. The Wild Mushroom has even won an Award of Excellence from WineSpectator.com for their extensive wine lists. The dining room?s dim lighting adds romantic ambience and kindly prevents dates from noticing third and fourth eyebrows.
Located on Main Street of Grapevine, Texas, D'Vine Wine treats visitors to countless varieties of wine paired with savory cheese and charcuterie plates. In the tasting and dining area, honeycombed wine racks and wooden barrels line the earth-toned walls, allowing visitors to imagine they've been swept away to the rustic cottage of a Tuscan vintner or the panic room of a billionaire. Guests sip house-made sauvignon blanc, malbec, and fruit-infused wine, while customers consult with wine representatives on creating a personalized label for any occasion.
Gene Estes suspects that growing up in the "dry" precinct of Abilene, Texas, may have inspired his alcohol-based ingenuity; he crafted his first batch of wine from Concord grape juice when he was just 23. Years later, after holding various pharmaceutical jobs and putting to use his Masters in Microbiology, Estes's interest in wine re-emerged with a full and passionate force. Today, as the president and vintner of Lost Oak Winery, Gene works alongside resident winemaker Jim Evans to craft a host of award-winning wines. Among them is the 2012 Viognier, which scored a double gold in the renowned San Francisco Chronicle International Wine competition?meaning all five judges awarded the varietal with top scores before gilding the bottle twice in molten gold.
The winery itself offers both guided and self-guided tours, offering visitors a glimpse into the wine-making process complete with samples straight from oak barrels. Additionally, special events draw guests to the lush grounds for live music, wine club events, and the pre-Christmas holiday open house, where they can place preemptive wine orders with Santa.