DVine Bar Sparkill: First Look

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It was only years in the making.

Joe Printz, owner of the Grape D’Vine Wine Shop in Sparkill, finally opened the doors to his long awaited restaurant, DVine Bar in Sparkill.

It took us a while to get there, but it was worth the wait. Cornflake chicken? What? Bacon & Eggs? Are you kidding? The food is fresh, fun and fantastic. And the room is full of energy. (Be sure to make a reservation!)

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Christine Gritmon has an article coming out in print later in the week, but I wanted to share a few photos and my initial impression that, just out of the gate, this is already one of Rockland’s best restaurants. No joke.

Joe Printz and his chef, Chris Holland, are doing the kind of food everybody wants to eat, and, perhaps more important, the kind of food they want to eat. It might seem strange to have a menu where coriander-crusted lamb can sidle up next to Checks Mix (yes, spelled Checks, not Chex), but because it’s honest and earnest, it works. And well.

The menu is fun to read, too. Plates are arranged by size and price, and it’s easy to mix and match a meal to suit your tastes.

Here’s what we had one recent night. (Photos are a little dark — apologies.)

Malbec Mushrooms on Toast
Exotic Mushroom Blend, Poached Egg, Parmigiano Reggiano

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This dish was rich, earthy and delicious. (Just needed a little more salt for my taste.)

Scattiatta
Grape, Black Pepper, and Fennel Seed Crust, Parmigiano Reggiano, Arugula

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The pizza crusts here are infused with other flavors (this one had fennel; others have black beans or rosemary), which brings another dimension to an already super pie.

Cornflake Chicken

Sriracha Marinated, Crisp Cornflake Crust, Bleu Mousse

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Just outrageous. The crispest batter. A spicy (but not too spicy) sauce, juicy chicken. These will be snapped up before you know it.

Bacon & Eggs

Braised Slab Bacon, Poached Egg, Fresh Slaw, and Toast (of course):

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What a lovely idea to serve this with a vinegary slaw. (You need it to cut all the deliciousness with some acidity!) Another winner.

Tacos del Dia, these were lobster.

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Every bite full of interesting and contrasting flavors and textures. Another order,  please!

Baby Kale Salad
Baby Kale, Spiced Pecans,French Feta, Marinated Butternut Squash, Vanilla Orange Vinaigrette

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I know. Kale? Salad? Again? Yes, it’s everywhere, but this dish deserves its spot on the menu. Tender leaves, great dressing, and some soft and sweet additions from the squash and cheese. Bravo.

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The dining room bustles with energy, and Joe, like a cruise director, guides the fun along, making sure your meal is smooth sailing from the first glass of prosecco to the final bite of doughnut.

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Also delicious. You might even say (dare I?) — divine.

DVine Bar, 4 and 6 Depot Square, Sparkill. 845-359-2141, grapedvine.com.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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