January/February 2002

Nightlife -
Wine Bars - Taking Flight

   It seemed like wine bars had their hey day a few years ago, and as we know, lounge life and dance clubs are all the rage... Yet wine bars have endured - maintaining their status as wonderful environs for dates, couples and groups.
   At the spots we visited, we found the same things: European inspiration, rustic décor and cozy confines, as well as a dedication to educating patrons while also entertaining them. Increasing emphasis is on wines from small wineries and independent purveyors, offering “flights” (samplings of a few at a price slightly above the cost of a glass) as well as heightened interest in fromage (we're not talking Wisconsin cheddar here), but the true delicacies, precisely coordinated to complement specific wines. ("He who does not eat cheese will go mad" - French proverb)
   The friendly, relaxed Webster Wine Bar (1480 W. Webster) was the brainchild of two burned-out litigation consultants, Jaman Asfhor and Tom MacDonald inspired to make a life change after visiting an old wine bar in Seville, Spain. Webster's menu has the prerequisite cabernets, merlots, pinot noirs (from the worlds' greatest, softest, most supple and complex red grape), aromatic whites as well as vintage champagnes. Food suggestions include: cheese samplers, pear and brie quesadilla and rosemary-skewered lamb kabobs. Wine regions are featured monthly, such as reds from Northern Rhone, and classes and tastings are offered upstairs throughout the year.
   The Tasting Room (1415 W. Randolph) offers the added bonus of taking home what you taste by buying the bottle (or the case) next door at the Randolph Wine Cellar. Run by Perry Fotopoulos, a sommelier (that's a professional wine judge), and a staff that's been through "wine boot camp," the Tasting Room's menu reads like a wine travelers' journal. The wine list changes every six to 10 weeks to keep the flow moving and the clientele interested. You can even "charter your own flight." An extensive list of cheese flights (goat, sheep, cow, farm - served sushi-style) and charcuterie (like duck liver mousse and pork pate) correspond with various wines. The atmosphere is comfy and can be quite romantic next to the fireplace.
   In the heart of the gold coast, Cru Cafe and Wine Bar (888 N. Wabash) is an unpretentious alternative to its predecessor Third Coast - fine food cafe by day and happening nightspot after dark. Wine imports hail from Argentina, Australia and New Zealand as well as North America and France. New bottles are added to the menu weekly and monthly to the by-the-glass list (which already features 50), giving patrons the chance to be adventurous. Sparkling wines are on the hotlist here as a nice alternative to champagne. Wine classes and cheese tastings are offered every third Monday. Cru is also an ideal spot for private parties and office gatherings.