Hyde Park wine restaurant Vino Vino has a new executive chef after chef Adam Brick quickly left late last year. Ben Schwartz is now overseeing the menu at the 4119 Guadalupe Street restaurant, which is a return to a wider range of offerings from its predecessors.
Schwartz’s menu features an array of cheese boards and snacks like fries, bread, and chicken liver mousse. Then there are larger entrees like burgers, peel-and-eat shrimp, steak, and pavlova
Brick and former Parkside Projects beverage director Paul Ozbirn took over the restaurant last fall, partnering with founding co-owner Kelly Bell in November. Brick left a month later and Ozbirn this past May. Schwartz previously worked at Uchi (where he won Citywide 86’d in 2014), Texas French Bread, and Le Politique.
Elsewhere, Vino Vino’s renovations teased during Brick and Ozbirn’s brief tenure are finally completed. This includes an updated communal bar area, dining room with wrap-around banquettes, and a patio garden with herbs. Scope out the changes below.
Now that Ozbirn isn’t involved, there are five sommeliers and wine experts who are building the wine menu. The cocktail offerings were expanded as well since the spirits inventory was doubled.
Bell and Jeff Courington opened Vino VIno in 2006, followed by the short-lived Al Fico in 2015 (that space is now home to a New York-style restaurant Gotham). Courington left the Vino team earlier last year. Brick is now working on his own restaurant, Marinas, an all-day restaurant with wood-fired dishes and Cuban sandwiches and coffee.