One 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)

New wine bar creates buzz in Rocky River
By Cynthia Schuster-Eakin
Insights
Published Oct. 3, 2007

The 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 Rocco Whalen.

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.