Wine Bar George boasts 145 selections of wine, along with an array of small plates, charcuterie boards and entrees.
PHOTOS BELOW: GEORGE MILIOTES AND SOME OF THE CULINARY OFFERINGS AT HIS DISNEY SPRINGS ESTABLISHMENT (COURTESY OF WINE BAR GEORGE)
I had the opportunity to experience drinks and dinner the other night at Master Sommelier George Miliotes’ Wine Bar George at Disney Springs. A splendid re-creation of the ideal California winery estate house, WBGeorge serves small plates, charcuterie boards and family-style entrees that complement a wine menu with more than 145 selections available by the bottle, glass, or even by the ounce. You’ll understand the ounce servings when you discover that vintages like a 1988 Château Margaux, that sells for upward of $2,400 a bottle, can be sampled here at $84 an ounce, a relatively economical way to discover great wines.
The economy also runs to eight wines on tap, running from $9 to $15 a glass, and surprisingly good selections like the Giocato Pinot Grigio from Slovenia that pours out at $9.
The food menu, courtesy of Chef Ron Rupert, offers interesting and sometimes surprising items like crispy mac & cheese bites that may sound boring but in fact are quite good, one-bite croquettes of boldly flavored mac resting on a tomato reduction. A handful of grilled chicken skewers, seasoned with Japanese togarashi pepper and served on tart shredded slaw, is big enough to share. The skirt steak platter is an enormous presentation of 16 ounces of well-seasoned grilled steak, charred asparagus and roasted potatoes; at $59 it is enough for four. Rupert has worked with Miliotes since their California Grill days in the 1990s, and he understands what pairs well with carefully chosen wine.
The best part of Wine Bar George is the chance to take a wine discovery journey while in comfortable surroundings, as the sun sets on the fantasy of Disney. Cheers.
* Starting as a program developed by chefs Kevin Fonzo and Sarah Cahill for Orlando Junior Academy, the remarkable Edible Education Experience in College Park has matured from a classroom teaching experience for OJA students into a stunning facility surrounded by edible gardens for a true example of hyperlocal cuisine. In addition to Fonzo’s family-style La Tavola dinners, the after-hours lineup now includes a series of Chefs Nights, benefiting the Kitchen House and spotlighting local culinary talents. The remainder of this year’s series will be detailed in our August issue, but here’s the lineup for the next couple of months:
June 28: Joseph and David Creech of Hunger Street Tacos will present “Elevated Mexican Food”, including roasted free-range chicken in mole, and squash blossom quesadilla.
July 31 finds Alexia and Rhys Gawlak of Swine & Sons taking over the kitchen.
Call 407-448-1031 for more info.
* The good folks at Pizza Bruno and Cask & Larder Brewery are joining together in celebration of Anthony Bourdain on Tuesday, June 19 for a Tap Takeover. From 5 to 10 p.m., Bruno’s beer taps will be flowing with creations from C&L, including Foxtail Coffee Blonde, WildcatRye Pale Ale, Hurricane Bill IPA and Good Neighbor Belgian Tripel. The wood-fired ovens will turn out Nashville hot chicken pizza with mozzarella, smoked gouda, smoked chicken and pickle relish; wood-roasted oysters with speck crumble and onion marmalade; and Zellwood corn spoon bread with vanilla gelato, blueberry compote and bourbon maple syrup. Ten percent of proceeds will benefit the National Suicide Prevention Lifeline in honor of Chef Bourdain.
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