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Dine at the Vine


Published: Wed, October 30, 2013 @ 12:00 a.m.

photo

If You Go...

Location: Vincent’s Vine Bar

Address: 9065 Springfield Road, Suite H, Poland

Phone: 330-549-0205

Hours: 4 p.m. to midnight Tuesday through Thursday; 4 p.m. to 2 a.m. Friday and Saturday; and noon to 8 p.m. Sunday

By Erin Kouvas

POLAND

The drive to Vincent’s Vine Bar, for me, was unfamiliar territory. I had never been out to this part of town and was excited to see what it had to offer.

As soon as my husband and I walked in the door, we were welcomed by smiling faces. One of them belonged to the owner, Bill St. Vincent, who was sitting at the bar with a small group of people.

One of the responsibilities of being a restaurant owner is engaging your guests, and Bill excels at this. He immediately got up and showed us around his place, giving special attention to an antique-looking sign for Vincent’s Vine Bar that holds a historical connection to the area. I’ll let him tell you when you get there.

Justyna was our bartender and our server. She was so lovely and patient with all of our questions and knew exactly when to leave us on our own or come back and visit. When we sat down, she immediately got us our menus, got John a Crown on the rocks and me Vinnie’s special warm spiced wine, which was delicious and perfect for this cool fall evening.

The menu at Vincent’s is definitely inspired from the Italian heritage with primi (appetizers) such as bistecca bruschetta (classic bruschetta but add beef tenderloin and gorgonzola for $9.99), stuffed banana peppers (filled with sausage and homemade tomato sauce for $7.99), calamari ($7.99) and Italian meatballs ($5.99). They have paninis, flatbreads ($7.99 to $9.99) and pasta ($10.99 to $14.99), but for those of us who crave a good old-fashioned burger, they’ve got those too ($8.99 to $10.99).

Vinnie’s has its regular menu available during the week, as well as different specials every day including soup, appetizers and desserts. On game day Sunday there is a bar menu available. During our visit, Peggy, the manager, was our chef for the evening. She’s multitalented. She prepared us a few special dishes such as a basil-encrusted rack of lamb topped with with a red sangria reduction and served with a side of mixed vegetables. Another was a saut ed chicken in a spinach, artichoke and fire-roasted-tomato cream sauce over a bed of wild rice. They were both made from the heart, and we gladly enjoyed them.

On top of the food and drink selections, Vincent’s is called a vine bar, after all, and it has an extensive selection of wine that has to be seen to be appreciated. Go and enjoy a bottle with Bill himself, if he’s in town, while listening to live entertainment every Friday and Saturday night. Have a drink for me!

About Food:30

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