The Vineyard Wine Company — Restaurant in Florida

There's a lot going on at The Vineyard Wine Co. in Lake Mary. So much so you might overlook the food, but don't.

The Vineyard Wine Co. is one part bar, one part bottle shop, one part wine club -- with private climate-controlled lockers for members to stash their favorite vintages -- and one part tapas/bistro-style restaurant.

It evidently has filled a void in the Lake Mary/Heathrow area because getting in can be challenging on weekend nights; they take reservations only for large groups. Even on a recent Wednesday night the hostess suggested we arrive by 6:30 p.m to make sure our party of five could be seated right away. She was right and we appreciated the heads up. Also nice: Our waiter didn't rush to turn the table.

The wines by the glass and bottle selections are extensive, as you would expect. But with so much attention to detail in the comfy, posh setting I didn't expect the menu to be just as top-notch. Chef de cuisine Jennifer Cappello's menu is broad in scope and shows an affinity for foods that pair well with a variety of tastes.

The food is served tapas style, but the portions are larger than the traditional Spanish appetizer plates.

We paired a caprese salad ($8.95) with asparagus risotto ($14.95). The salad had thick slices of heirloom tomatoes overlapped with generous rounds of buffalo mozzarella, drizzled with fruity olive oil and a balsamic reduction. The asparagus risotto was an ultra-rich rice bowl that easily overwhelmed the few sips left in my guest's glass of Roederer sparkling ($10.99). A better match was the Kim Crawford sauvignon blanc ($11).

The wild mushroom risotto cakes ($7.95) were made with fresh mozzarella, fried and topped with a mushroom duxelle. It was a nice prelude to the roast tenderloin with Societe roquefort cheese ($16.95). The herb-scented slices were presented in a pool of a cabernet sauvignon demiglaze and dotted with white truffle oil. The sauce was sufficient, with the aromatic white truffle oil coming off as just for show.

The toasted ravioli served with pomodoro sauce ($7.95) was a treat. The crisp, crunchy plump pasta pillows were stuffed with a tender beef mixture that benefited from the rich tomato sauce.

House smoked prime rib ($13.50) was sliced thin and served with a creamy horseradish sauce and au jus. My guest added the herbed fingerling potatoes ($5.95).

These mini meals can add up quickly, but the servings are ample for sharing, which will help keep your budget intact. There are also large cheese, fruit and nut platters ($24.95-$50) that can serve five to six guests for lighter nosh over a glass of fine wine, or simply serve as an appetizer for the table.

If you must have dessert, for a light indulgence stick with the wine theme and order the sorbet ($8.95), a chef's sampler served on large ceramic spoons that can include riesling, champagne, sangria, port, cabernet or pinot noir flavored icy treats. If you want to jump into the calorie pool, go with the dessert called "night and day" ($6.95), an over-the-top duo of praline and chocolate mousse finished with a dark chocolate coating plated with a miniature roulade of lemon mousse.

On neither visit was there any sign of the effects of the recession that I have seen in other restaurants. And that's certainly worth raising a glass of wine or two.

Dining on a budget

The bistro/tapas fare is filling so it's easy to cobble together an inexpensive meal.

Dinner for $20: Get the sliders ($10.95) and the caprese salad ($8.95). The sandwich platter includes baby Kobe beef, crab cake, portabella and buffalo sliders.

Dinner for $15: A bowl of the deeply flavored onion soup ($6.95) and the chicken...

So this is our second visit to this place. We came for lunch 3 weeks ago and it was awesome. We came tonight for dinner and it was BETTER then the first time. My dinner guest is a wine aficionado so she was thrilled with the caliber of wines available. My guest also absolutely fell in LOVE with the Stuffed Fried Green Olives. They are expertly breaded and stuffed with sausage and come with 3 dipping sauces. She said they are the best ever. Not my thing so I’ll have to take her word for it. I ordered the Cowboy Bone In Ribeye and requested between rare & medium rare temp and too my surprise it came EXACTLY as I requested. RARELY can I get a steak cooked to the temp I like. Kudos to the Chef. They know they’re stuff. ALL sides are prepared fresh to order and they are GREAT. Whipped Yukon potatoes were very very good. Burgandy mushrooms were perfectly sautéed and very good. Steak Entrees come with 2 sides. My guest ordered the Bone In Pork Chop and said it was cooked perfectly and very flavorful and good. It comes with whipped Yukon’s , a Veal Demi Glaze and crispy Shallots. My guest said the crispy shallots were excellent!!! She ordered sautéed spinach as a side and it was good but VERY garlic forward. When it came to dessert I’m a little picky as I do NOT care for chocolate and cheese isn’t my favorite so I asked Liz a Chef / Manager I think she is , if she had anything with fruit maybe strawberries and she said with enthusiasm that she would make me a “ Berries & Cream “ dessert. Sounded great to me. Well they totally outdid themselves as Liz prepared a FRESH Creme Anglaise that was TO DIE FOR!!! I trained under the World Pastry Champion Ewald Notter so I know my “ stuff” and that Berries and Cream with fresh Creme Anglaise was phenomenal. And NOT even on the menu. Take my word for it it should be on the menu. The atmosphere is good. Live music that was nice and not assuming or interfering as we carried on a conversation normally. If you get a chance check this place out. You will NOT be disappointed. We will DEFINITELY be back again soon !!!Thomas was our server and was very nice , knowledgeable of the entire menu and took very good care of us. We will definitely request Thomas if he is working the...

Looked around at reviews and decided on dining in! Was greeted to a lukewarm reception from the hostess and some stares; perhaps I was dressed too casually? We were seated promptly and greeted with the saving grace of our visit: Mikala was a wonderful server and attended to our needs exactly as we needed them. We ordered some appetizers for the table, and our drinks paired with our entrees with a fantastic recommendation from Mikala. I was informed of the special, a salmon fillet with a sweet-chili guava glaze and basmati rice and it immediately piqued my interest. The Sauvignon Blanc "Spy Valley" paired wonderfully with the sweet and spicy salmon, and is definitely a bottle I'll be on the lookout for in the future. Now, my partner had ordered a Manhattan and discovered a short gray hair in her drink. Mikala was very understanding and prompt in resolving the issue for us; to the apparent disdain and glare from one of the bartenders. I understand liquor waste is never easy to swallow, but neither is hair.

The special of the day salmon was very nice. For $28 though, I would've appreciated a side. The menu is on the pricier side for sure, but it's the little details that make the difference. The calamari fried with flour instead of just a dredge came out crispy and flaky, and the truffle fries were aromatic but not overpowering. The sweet, savory and spicy combination of the salmon and glaze, topped with tangy guacamole and fresh avocado was bliss for my taste buds. Washing it down with "Spy Valley" is definitely an experience I'd like to have again...

...however, I do not think my experience warrants another visit soon. I don't mind dishing out for good food and presentation. Uncomfortable stares and a glare over a cocktail definitely has me hesitating to host another dinner at The Vineyard...