Wine bars can intimidate novices by giving off an air of pretension. But Uvae Kitchen & Wine Bar counters that with an inclusive and accessible approach for all.
For sure, the corner restaurant is intimate and sparsely lit, but the atmosphere is casual and inviting, with exposed brick and plush light blue seat backs along the walls. You’re as likely to see a group of friends or a regular sitting alone at the bar with headphones as a couple on a date.
It helps that Uvae, Latin for “grapes,” has a great Happy Hour deal. From 5 – 6:30 p.m. on weeknights and 3 – 6:30 on weekends, guests can enjoy $2 oysters and shrimp with $5 glasses of Cava. The oysters come with a trio of sauces: cocktail sauce, red wine vinegar and hot sauce. None overwhelmed the oysters and perfectly complemented the Cava.
Lindsey Anderson-Perez opened Uvae in 2019 in Andersonville, seven miles north of downtown. She tells us that she chose the neighborhood due to its “diversity and supporting small business. The small town vibe in the big city is what was the biggest draw for me. Being an active member of the Andersonville community is very important to me. Community, not competition, is one of our core values and I enjoy knowing, supporting and collaborating with all of the small business owners in the neighborhood.”
The Food and Wine
Concierge Preferred’s visit coincided with the release of the spring menu. Our server, a Level III sommelier, expertly guided us through the offerings and helped us select our glasses. The asparagus salad and burrata, for example, called for a white from Tenuta Cocci Grifoni, a woman-owned Italian vineyard. But the lamb ribs with a tamarind sauce was better suited to a red from Portugal’s Casa de Mouraz.
It wouldn’t be a proper wine bar without a charcuterie, and Uvae has a build-your-own option. A large board was ordered by the trio of women next to us, and we got a little jealous when it arrived at their table. All of the meats, cheeses and provisions are available for purchase at the adjacent Fromagerie & Tasting Room.
A second visit was on a Tuesday, when Uvae hosts free tastings from 6 – 8 p.m. It was Earth Day, and the guest sommelier aptly chose selections from sustainable wineries. She brought a Portuguese white, California orange and South African red, answering all questions from novices and advanced wine drinkers with expertise and humor. That was followed by a delicious bowl of mussels in a white wine and tomato ragout with pork belly and gorgonzola.
Non-Drinkers Are Welcome
For those who prefer something other than wine, there is a rotating selection of local beers and cider, as well as eight craft cocktails. Plus, the menu contains a few non-alcoholic wines and mocktails, which may be surprising. But Anderson-Perez says it’s part of the same philosophy of inclusion on which Uvae was founded.
“We are seeing a trend towards more non-drinkers wanting to have the same experience as regular wine drinkers,” she adds. “We incorporate these wines into our food and wine pairings, as well as our wine tastings. They are also a great option for private events. Everyone can toast to the occasion with bubbles regardless of whether or not the wine contains alcohol, making everyone feel included in the celebration.”
In addition to the Tuesday tastings, Uvae hosts themed tasting classes every Saturday at 3 p.m., and occasional Winemaker Dinners. For these, Uvae brings in a vineyard and creates a five-course meal around their offerings. Check the events calendar for full details.
Uvae Kitchen & Wine Bar is at 5553 N. Clark St. Reservations are accepted.
