By Amy Drohen

@sushigirl_ATX

I dined at Fork and Vine for dinner opening week and had such a lovely experience I was quick to come back for lunch. Fork and Vine is a class act and I am completely impressed with their smooth opening. The restaurant space has transformed into an open and inviting dining room with an equally beautiful patio. Throughout both dining experiences the Fork and Vine team did not miss a beat! Empty plates were removed promptly and replaced with the next course and clean silverware.

Fork and Vine Dining Room

Fork and Vine Dining Room

Fork and Vine Patio

Fork and Vine Patio

For dinner we ordered three sharable plates: ceviche flight, smoked beet tacos and duck nachos of confit. The ceviche flight included three ceviches of shrimp, scallop and snapper served with their house made chips. The shrimp ceviche was light and refreshing with a touch of heat. The scallop ceviche packed some heat and balanced nicely with the cool scallops and creamy sauce. The fresh snapper ceviche was hands down my favorite.

Fork and Vine Ceviche Flight

Fork and Vine Ceviche Flight

The beet tacos were refreshing and are an excellent choice if you want something on the lighter side. This dish consists of beets, topped with creamy goat cheese,  pumpkin seeds, mild chipotle on house made corn tortillas.  The flavors complimented each other perfectly.

Fork and Vine Beet Tacos

Fork and Vine Beet Tacos

The duck nachos confit is a hearty portion of smoked duck on their house made chips, sprinkled with creamy goat cheese, sliced dill cucumbers in a bed of creme fraise. The creme fraise added a brightness to the dish. I would have preferred this served warm but it was delicious all the same.

Fork and Vine Duck Confit Tacos

Fork and Vine Duck Confit Tacos

For lunch I ordered the scallop tacos with fresh avocado, cabbage cilantro topped with sriracha aioli served on their house made corn tortillas. I loved how the cool flavors of the scallops and avocados contrasted with the warm sriracha aioli and cilantro.

Fork and Vine Scallop Tacos

Fork and Vine Scallop Tacos

The scallops paired lovely with the champagne flight. The current flight of bubbles include a refreshing Zardetto Private Cuvee, Bouvet Rose with hints of raspberry and an effervescent Szitgeti Gruner Veltliner.

Fork and Vine Champagne Flight

Fork and Vine Champagne Flight

 I had a chance to chat with their Sommelier Chris Howell. Chris’ goal was to offer an approachable wine list that complimented the cuisine while offering some excellent wines that are new to their customers. Wine is available by the bottle, glass and flights. I was excited to see they offer one of my favorite wines Lyric Pinot Noir that is rarely served by the glass. This subtle Pinot Noir is flavorful without overpowering when paired with food. I chose the Pinot Noir wine flight during our dinner and enjoyed the distinct flavor notes and character of each wine. They have a wonderful room showcasing their wines which are available to go at a 25% discount. I have stopped by several times just to purchase wines and Chris has proven to be exceptional in helping pair a bottle to go with dinner.Fork and Vine launched Sunday brunch starting today! The impressive brunch spread is only $19 for adults and $6 for children. They also serve flavored mimosas by the flight, glass or carafe.

About The Author

Amy Drohen
Editorial Contributor 2014-Present

I am founder and editor of http://sushiatx.blogspot.com. I love all things sushi, wine and trying new restaurants. I am always on the search for dog friendly patios. Follow me on my foodie adventures at @sushigirl_atx!

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3 Responses

  1. Linda

    This is a wonderful introductory article and the photos provide a great visionary! I will definitely visit Fork & Vine after reading this article. And, thanks for the beverage info – that really whet my whistle!