Delray Beach boasts numerous restaurants, cocktail and wine bars, and vino shops. Now, for the first time, The Wine Room on Atlantic Avenue combines all of those elements under one roof. The wine bar section of the 8,000-square-foot facility is groundbreaking: 26 Enomatic machines contain 208 wines available in 1-, 2.5-, and 5-ounce pours. Visitors purchase cards and roam freely through the space to explore offerings. For those seeking something more exotic, the Rare Room stocks 2,000 hard-to-find bottles.
The concept, which started in Winter Park, provides something for all tastes, says general manager John Bates. “You can come in during happy hour and have a beautiful glass of wine at half price, or you can order a bottle of Romanée-Conti from the Rare Room.”
Avenue regulars will remember Bates from 32 East, as well as former head bartender John Fitzpatrick, who heads The Wine Room’s mixology program and puts together dinners with distillers such as The Dalmore.
Blair Wilson, former executive chef at Max’s Harvest, joins them in the kitchen. His eclectic menu begins with appetizers such as crudo, octopus fra diavolo, and duck ravioli with caramelized onions and Époisses de Bourgogne. Entrees range from a selection of local market fish to a Kuro Wagyu striploin. Platters of cheese and charcuterie are curated in a separate fromage cave supervised by Max McCalman, an internationally known cheese expert and James Beard Award nominee. Should you fall in love with something you sample, the adjacent retail store carries 400 labels, along with cheeses and charcuterie to go.