Calling All Winos - NBC 5 Dallas-Fort Worth

Calling All Winos

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    NEWSLETTERS

    The New Year’s Weekend Experience You’ll be Talking About Forever
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    Vine me, dine me ... you know the rest.

    The April issue of Food & Wine Magazine has mentioned Dallas’ own Dali Wine Bar and Cellar in an article titled "Where to Go Next: Wine Bars." Much like its namesake, Dali Wine Bar was ahead of the recent winery trend when it opened a couple years ago. Allow us to explain.

    Infamous artist Salvador Dali was galvanized by a runny piece of Camembert cheese (French Brie) to create “The Persistence of Memory.” Who knew one of his most famous works of art was inspired by cheese? It’s a great example of little things begetting big ideas. Such is the case with Dali Wine Bar. It’s named after the Dada follower who often referred to himself in third person. There’s a stellar wine list to keep your head spinning as the hours melt away like the soft pocket watches Dali painted. And yes, there’s plenty of cheese on the menu too.

    Owner Paul Pinnel (Nana) says the biggest part of his concept is that it “allows him to explore different cuisine that ties into the whole wine bar concept.” On the apps side, the Chardonnay steamed scallops are a good start to the flavorful combinations comprising the cuisine he alludes to. The slightly charred bivalves rest delicately on a sun choke and hearts of palm salad dressed in orange butter. Executive Chef Joel Harloff (Warwick Melrose Hotel) has put together an eclectic menu with high quality ingredients. His grilled rack of lamb entrée – a mix of roasted shrimp, black pepper risotto and charred beef steak tomatoes – pairs nicely with a glass of Kenneth Volk Pinot Noir or Two Hands “Gnarly Dudes” Shiraz.

    Wine Director Rudy Mikula (Hibiscus) is on hand to lead vino virgins. “We focus on small producers and the wine list is always changing and evolving,” explains Mikula. “The whole point is to get people to try new things,” he adds.

    There are 30 or so wines by the glass to choose from. The wine tower behind the bar holds 250 bottles. Mikula says he wants everyone to feel included when they dine at Dali. Boutique beers and Dry Sodas are another option. We recommend a concoction made of crispy pasty with layers of orange cream in balsamic reduction for desert.

    From the trippy patio seating, to the artfully presented samplings of artisanal cheeses, balsamic figs and fresh berries -- Dali plays with your palate in artfully fresh and delicious way.