The Wine Kitchen

Wherein I break my own rule and review a chain restaurant.  I know this does not really fit my criteria of a chain:  there is one Wine Kitchen in Leesburg and they opened one in Frederick last month.  If you have been paying attention to my twitter feed you would know this review was coming.  First impressions were very good:  the space is  tastefully decorated in what I’d call  semi-modern style with lots of wood and metal.  Plenty of tables overlook Carroll Creek and in the other direction the open kitchen.  There also was a private room which looked like it could easily seat twenty or so.  When I was there is was still under construction.

The food was very good.  I started with the  butternut squash soup which turned out to be the highlight of my meal.  Rich creamy soup with fried goat cheese balls and a drizzle of olive oil.   I came close to licking the bowl on that one.  I also sampled the sheep’s milk agnilotti, the heritage pork belly and the Border Springs Farm lamb flatbread.  All three of which were delicious.  I cannot stand overcooked pasta and I am happy to report that the agnilotti was cooked perfectly.  The pork belly had a nicely crisped exterior and a juicy inside.   The menu is not huge, but there is plenty to choose from.

Of course, like the name implies this place is about wine.  The best way to enjoy this is get one of their flights.  These are groupings of three wines, thematically tied together.  They come in high quality glassware and each flight was accompanied by a little set of cards explaining the three different wines.  I ordered the Italian Renaissance, which was the only flight that had both white and red wine.  I had the white (Fuso Verdicchio) with the soup, which made for a terrific pairing.  The other two were reds.  The only down note was that I felt like the last wine of the flight, the Marabino Noto Nero D’Avola, was a little old and flat tasting.  I always have a little bit of a concern about freshness in places that have a lot of wine by the glass available on the menu, yet just keep the partially full bottles out on the counter with the corks  stuffed in them.  On the plus side there are lots of interesting flights to try:  Pinot Evil and a flight of three bubblies caught my eye.

The service was good and the lunch with appetizer, entrée and a flight of wine each came to about $40 each including tip.  All of us agreed that it is well worth a return trip.  On the way out we noticed a nice set of leather sofa surrounding a fireplace.  That would be the spot to while away some time while sampling their wines!!

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2 Comments

Filed under Restaurant Reviews, Wine

2 responses to “The Wine Kitchen

  1. Bob

    The kitchen is headed by a former Volt sous-chef

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