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Home > Blogs > Taste: Dayton food and restaurants > Archives > 2009 > May > 01 > Entry
New wine bar/restaurant coming to The Greene
BEAVERCREEK — The Wine Loft wine bar is scheduled to open at The Greene in August, a spokesman for The Greene’s developer announced today, May 1.
The Wine Loft is a “full-service wine bar” that will offer 70 wines by the glass and 250 wines by the bottle along with a menu of light cuisine, according to Michael Duffey, spokesman for Steiner + Associates, the developer of The Greene.
The Wine Loft at The Greene is a franchise location of a Baton Rouge, La.-based chain of 20 wine bars around the country, including one that opened about six weeks ago in Dublin in suburban Columbus. It will be owned by Jeff and Jill Van Horne, who live in the Columbus area but are not affiliated with the Dublin franchise, Duffey said.
Jeff Van Horne, a 1986 graduate of Centerville High School, said in a phone interview that he recently returned to Ohio after a 16-year stint with Texas Instruments in the Dallas area. Van Horne said he is an avid wine collector and was looking to launch his own business when the Wine Loft opportunity arose. He said the Wine Loft’s concept is a good fit for The Greene, and he’d eventually like to expand to other locations in Ohio.
Click here for menu and employment information for The Wine Loft at The Greene.
The wine bar will feature “popular selections from the Napa Valley … along with a selection of eclectic wines intended to expand tasters’ horizons” in a “sexy and inviting” atmosphere that is “designed to encourage memorable social experiences,” according to a Steiner + Associates press release.
The 3,469-square-foot wine bar will hold 140 and will include a private mezzanine designed for parties, corporate events, and educational seminars for up to 35 people, Duffey said. It will be located at 21 Greene Blvd between The Pub and Noodles & Co., he said.
The wine bar will not be a retail wine shop, but will serve wine on-premise only.
Menu offerings include items such as a charcuterie board, cheese plates, corn and crab bisque, filet mignon salad, lamb Wellington and escargot.
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