of Wine Bar Rocky River’s sandwiches is a blackened tuna sandwich
with roasted red pepper and goat cheese, served with “wino”
fries. (West Life photo by Larry Bennet)
wine bar creates buzz in Rocky River
By Cynthia Schuster-Eakin
Published Oct. 3, 2007
opening of a new wine bar in town is creating quite a buzz.
Wine Bar Rocky River is owned by John Owen, who is
a partner in the popular Tremont restaurant Fahrenheit with Chef
Located on Linda Street just off Detroit Road, Wine
Bar Rocky River is rapidly becoming the new favorite place for wine,
food and fun since its opening on Sept. 6. Owen has hired Jill Vedaa
to run the kitchen. Vedaa was a chef at Saucy Bistro restaurant
in Westlake for three years. The menu offers something for everyone,
from small plates and flat breads to salads, sandwiches and entrees.
Appetizers include some fun items like “wino” fries
with sea salt, malt vinegar and cabernet ketchup ($5), and Black
Angus sliders with house made pickles, onion relish, cheddar and
bleu cheeses ($9). Mahi mahi tacos are garnished with pineapple
salsa and cumin chipotle créme fraiche ($9.50). Starters with an
Oriental flair include Thai chili rock shrimp ($11) and chicken
pot stickers with Napa slaw and a citrus ginger glaze ($6.50). Vedaa
said her favorite appetizer is white-corn crusted calamari with
green chili and tomato salsa ($8.50). Cheese plates, a perfect accompaniment
to wine, are served in small ($9.50), medium ($13.50) and large
($17.50) sizes. They can be ordered with the sweet accent of dried
and seasonal fruits, nuts and bittersweet chocolate, or with savory
cured meats and olives.
Flat bread toppings include wild mushrooms with caramelized
onions and goat cheese ($10), and andouille sausage with roasted
tomatoes and provolone ($11.50). Another is topped with homemade
barbecued chicken, scallions and cheddar cheese ($11).
Vedaa recommends the baby spinach and chicken salad
with caramelized onions, marinated tomatoes, smoked bacon, goat
cheese and sherry vinaigrette ($9). Also popular is a salad of arugula
and basil with Maytag bleu cheese, candied pecans, crispy shallots
and pink peppercorn vinaigrette ($7).
Sandwiches include the wine bar signature burger,
made with rosemary, shallots and red wine and topped with arugula
and tomato ($9). A chicken burger ($8) is garnished with tarragon
aioli, while the smoked salmon BLT is made with a tangy chive cream
cheese ($9.50). Vedaa’s top picks are the blackened tuna sandwich
with goat cheese and roasted red peppers ($11) and roasted turkey
breast sandwich with brie, Granny Smith apples, spinach and honey
Dijon sauce ($9).
Entrées, which are priced very affordably, include
roasted chicken with red pepper pasta, asparagus, cream and asiago
cheese ($14), and salmon with sweet potato hash and cucumber relish
($15). Bacon-wrapped shrimp are served over creamy cheddar polenta
with braised greens and hot pepper oil ($19). The best selling entrée
on the menu, Vedaa said, is flank steak with warm shiitake mushroom
and potato salad, garlic green beans and a Szechwan ginger reduction
($16). Her favorite main dish is ancho chili-glazed duck breast
with dried fruit mole sauce, and pan-fried corn bread ($17).
The extensive wine list offers almost a dozen different
white wines and 14 red wines by the glass, as well as close to 100
wines by the bottle, including a number of sparkling wines and slightly
sweet Rhone and Riesling wines.
Wine Bar Rocky River, 1313 Linda Street, is open from
4 p.m. to 2 a.m. daily, although lunch service is planned in the
near future. Seating is on a first-to-arrive basis. Reservations
are not accepted. Private parties can be accommodated. Credit cards
are accepted. Phone (440) 799-4300.