A Shrine To Wine

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Bacchus Kitchen + Bar opened in Hotel Vin last month, offering wine aficionados a new lux landing spot. The Grapevine restaurant, named after the Roman god of wine, pays homage to the city’s history of vibrant vino. 

Hotel Vin and Harvest Hall managing director Tom Santora says guests can expect thoughtful, and sometimes unnoticeable, touches throughout the space that pay tribute to wine, like an exclusive glassware partnership with Riedel, ballroom chandeliers that resemble champagne flutes, a barrel staves art installation and a custom wall made for decanters and goblets. But the recognition doesn’t stop there. Its drink menu features craft cocktails as well as an extensive wine list, boasting bright varietals either by the glass or bottle. 

“When we developed the wine list, we wanted to ensure that we showcased hundreds of New and Old World classics — a selection that could not be found anywhere else,” Tom says. “We selected national and international vintages from Austria, Bordeaux, Germany, Greece, Napa, Oregon, Rioja, Tuscany, among others.”

There are also rare finds, unavailable anywhere else in the area, tucked away in Bacchus’ cellar. 

“Bacchus Kitchen + Bar is the only restaurant in Texas to have multiple vintages of Hundred Acre. Our cellar has the 2013, 2014 and 2015 Wraith Cabernet Sauvignon — all rated 100 points by Robert Parker,” Tom says. “We are also the only restaurant in Texas to carry a Hundred Acre magnum. It is incredibly rare to have a vintage lineup of these wines. The Hundred Acre wait list is five years for general consumers.”

After loading up on libations, hang around the bar to enjoy a few starters. The spiced nuts and marinated olives act as delicate finger food, while the cheese and charcuterie board allows guests to indulge in a variety of hearty bites. 

But leave room for the main courses available on the dinner menu. Big flavors are delicately paired to create memorable dishes, like the pan-fried rainbow trout, served with braised field peas, heirloom tomatoes and okra, as well as the scallops and pork cheek, served with grits and collard greens. But unique feasting opportunities await with Bacchus’ table-sized servings, like its 32-ounce porterhouse and whole grilled red snapper. 

Brunch patrons also have a bounty to choose from. The crab omelet and the smoked salmon on rye offer lavishness while the Bacchus burger, complete with provolone and a bacon and onion marmalade, is sure to attract diners with a hankering for rich ingredients. And don’t forget to brunch like Bacchus thanks to the eatery’s four tiers of mimosas.

Plus with nightly “What Would Bacchus Eat” specials and seasonal offerings, diners can find something new to revel in with each visit. Just come hungry.