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.
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.
LightCatcher Winery & Bistro, owners Caris and Terry offer relaxed fine dining every Thursday through Saturday. They curate Tasting Menus and Prix Fix specials, which highlight the restaurant's finest wine and food pairings.
They welcome fledgling sippers to sample wines in the tasting room and happily answer wine-related questions, such as how to choose the perfect glass or how to properly perform a spit take when confronted with the indecency of a gentleman caller without a top hat.
Caris and Terry take wines seriously. They scour Texas vineyards in search of the most flavorful grapes and have won numerous awards for their winemaking efforts. As a winemaker and chef, Caris tailors LightCatcher Winery & Bistro’s menu to complement the libations with savory flourishes such as goat cheese creamed corn, gouda-truffle orzo, house made duck prosciutto, and smoked rabbit with fresh oysters.
The culinary ideology behind MAX's Wine Dive lies in a simple slogan: "Why the hell not?" With the gourmand irreverence to unite fried chicken with champagne, chili dogs with an Australian shiraz, and grilled cheese with a French sauvignon blanc, Executive Chef Patrick Russell's menu of eclectic dishes has earned MAX's Dallas location several OpenTable Diner Choice awards, including Hot Spot and Notable Wine List.
Though the cuisine evokes the flavors of a rustic diner, the ingredients are all gourmet—chefs spangle dishes with fresh seasonal produce, piquant cheeses, and unique sauces such as chipotle aioli and housemade crème fraiche. Meanwhile, an extensive inventory of world wines pours regularly, sending selections to tables by the glass even when the menu lists a varietal as bottle-only, thanks to the restaurant's two-glass commitment policy. Friday through Sunday, brunch bravely blends chicken fried steak and waffles, and the signature MAX 'n cheese puts a twist on an original in a more critic-friendly manner than editing a high-speed chase into Casablanca. Housing a private event space, MAX's Wine Dive can accommodate large groups of nearly 60 people.
Pop's Safari Room dishes out succulent, straightforward creations in a chic and exotically bedecked space. The simple dinner menu helps famished patrons muffle grumbling stomachs with sound-dampening appetizers such as bacon-wrapped scallops soaked in teriyaki glaze ($12), a classic lump-crab cake ($14), and grilled boar sausage served with blackberry sauce ($13). Burger buffs explore the flavorful evolution of bun-based species with sizzling patties made out of sirloin ($8.50), buffalo ($10), and ostrich ($11) meat.