The Wine Room Kitchen and Bar in Delray Beach will feature more than 200 wines from Enomatic machines, which preserve wine for about a month by replacing oxygen with nitrogen. (Enomatic Wine Serving System / Courtesy)
This contemporary bistro, expected to open by August, will feature a vestige from the legendary 32 East that shut down on Atlantic Avenue last year: general manager John Bates.
“The clientele in Delray Beach has taken a step back from fine dining and moved toward a more upscale, casual approach,” says Bates, who was 32 East’s general manager for 19 years. “I look forward to hosting my previous clientele at this beautiful new concept. It truly is an environment unlike any other.”
The restaurant, which replaces the former Caffe Martier, will become the second location of the 13-year-old Wine Room in Winter Park. It will boast more than 200 wines dispensed from Enomatic machines, along with 80-plus cheeses and 2,500 bottles of rare wines.
“We will also have a retail store selling 60 selections of cheese and a large selection of quality wines and accessories,” says managing partner Bruce Simberg, a lawyer and Boca Raton resident. “Delray is almost twice the size of Winter Park.”
The location affords a larger kitchen and a full liquor license with two bars for craft cocktails. The historic building once housed the Arcade Tap Room in the 1930s.
“The project turned into something much larger than first thought,” says Simberg, who says upgrading the historic building delayed the opening for months. “We had to demolish the roof, the floors, the electric, plumbing and AC. Everything is new except the speakeasy, which we restored to its original condition as much as we could.”
Amid stone walls and a wine barrel-themed ceiling, patrons can load cards with money to insert into Enomatic machines, which will offer a choice of three pour sizes.
“The cost of an ounce is $1 to $100, and the average price is $2.50 to $4. Each wine has a card in front of it that has a full description and the tasting notes,” Simberg says. “We have wine lovers with all levels of experience. This is not a snobby place but a place for learning and enjoying. Our staff will answer questions and educate.”
Daily lunch and dinner, plus weekend brunch, will include classic French and American dishes such as ravioli with caramelized onion and confit duck ragu; wild mushroom flatbread with triple-cream brie, goat cheese fondue and black truffle; sea scallops with sweet-corn beurre blanc; and orange blossom cake.Continue reading original article
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