For many foodies, a dinner without considered wine pairings seems half-consummated, like pasta without sauce or a superhero without an origin story. That's why the chefs at Grapeseed American Bistro and Wine Bar create each dish with handpicked wine pairings in mind, ensuring that each guest enjoys a fully dimensional dining experience. This Reserve selection invites you and a companion to indulge in harmonious couplings with a three-course dinner that includes the following:
- Choice of two appetizers
- Choice of two salads or soups
- Choice of two entrees
- Share a bottle of the sommelier's selected wine
Grapeseed's menu changes on a weekly basis, but peruse the bistro's sample menu for an idea of potential offerings. The wine selection varies based on the season.
A regular honoree on the Washingtonian's annual list of the area's 100 Best Restaurants, Grapeseed assembles a seasonal menu whose classic American dishes are occasionally infused with Asian, Italian, and Latin inspiration. In building the ever-rotating menu, culinary showrunner Jeff Heineman and his staff have a simple process: nab a bottle of wine, evaluate the nuances of its flavor, and craft a dish that will accentuate those characteristics. So when guests look at the vintage listed beneath each entree, they see not only the dish's chef-endorsed counterpart, but its liquid muse. The experts suggest sipping a pinot noir from Burgundy, France, should you order the maple-smoked grilled chicken with goat cheese and mango chutney, or you can enjoy how the Hartford Court chardonnay balances the soy-ginger vinaigrette on the ahi tuna. The restaurant maintains a cellar with more than 400 bottles, so diners are also free to test their own Dionysian instincts.
Sunny, blond-hued woodwork characterizes Grapeseed's charming interior, where patrons can sit at tables swathed in white cloths or cozy up to a bar nestled beneath a canopy of bulbous glass goblets. Toward the back of the dining room, guests can perch at a portion of the bar that looks into the open kitchen, letting them appreciate the chefs’ artistry and ability to telecommunicate with each other firsthand.