Chef Adam Brick and sommelier Paul Ozbirn partnering for big changes at Vino Vino

Two Austin heavyweights who may not have the public profile (yet) of some of their peers are teaming to help revamp an Austin staple of the last dozen years.

Chef Adam Brick and advanced sommelier Paul Ozbirn are joining Hyde Park favorite Vino Vino as partners of co-founder Kelly Bell. The restaurant will close temporarily from November 12-14 for minor renovations and officially reopen Nov. 17 with a new menu from head chef Brick and a new wine program from Ozbirn, who most recently served as the beverage director of Parkside Projects (Parkside, Bullfight, Olive & June, etc.).  In addition to the new menus, the team has added custom banquettes and new tables to the dining area, while retaining the original dark walnut bar and reclaimed flooring.

Chef Adam Brick.

Brick, who recently announced his departure from Apis Restaurant and Apiary in Spicewood, is a native Austinite and alumnus of the Culinary Institute of America in Hyde Park who worked in the kitchens of esteemed New York City restaurants Daniel, Aureole and Momofuku Ssäm Bar before returning home. Before helming Parkside’s program, Ozbirn worked at fine dining restaurants Wink and Paggi House.

Brick plans to implement a three-course menu on weekend starting in 2018, with the cuisine built around classic wine regions from around the world.

“We aren’t turning our backs on the wine bar mentality. We’re just intensifying how and what Vino Vino has always done, which is to serve delicious food that tells a story” says Brick. “A wine bar that has been focused on Old World, small production, family-owned estates should have a kitchen rooted in tradition and technique.”

Paul Ozbirn is a longtime veteran of Austin’s hospitality industry.

Ozbirn’s list will focus heavily on Old World wines, which the duo says should pair well with Brick’s cuisine, which the chef says focuses on “classic technique above trends and modernism.”

Regulars will still see familiar faces at the wine bar cum restaurant, as the Vino Vino team comprising  Joe Zych, Alex Roberts, and John Tallent remains on board.

“I am extremely excited to have two of the most talented and highly respected professionals in the Austin restaurant community join the Vino Vino family. With Paul, we have taken the next step as a wine destination while also remaining part of the Hyde Park neighborhood scene,” said Bell, who opened Vino Vino in 2006 with partner Jeff Courington, who departed Vino Vino in January. “What can I say about Adam Brick? He’s got it all: young, very smart, and over-the-top talented! Like Paul with wine, he understands that good food is about the quality of the ingredients and the people who grow, fish, forage or cultivate those ingredients.”

The new partners will preview the changes coming to Vino Vino with pop-ups November 12 and 13 at Foreign & Domestic. The three-course dinners paired with Old World wines cost $60 per guest ($35 without pairings).  Reservations are available through FND’s Resy platform or by calling the restaurant at 512-459-1010.

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