Cuvee Kitchen + Wine Bar raised over $6,000 for the Boys & Girls Clubs of the Emerald Coast and Food for Thought during their May 22 and 23 soft openings. Both nights featured complimentary dinners and drinks to guests, and 100 percent of the tips went directly back to both beneficiaries.
The Boys & Girls Clubs of the Emerald Coast serves members ages 5-18 who have started kindergarten and have not finished twelfth grade. Food for Thought is a 501(c)(3) not-for-profit organization that provides backpacks filled with healthy food for students who are dependent on free school meals.
From the genre-defining, innovative minds behind the award-winning sister restaurants, Jackacudas Seafood & Sushi and Brotula’s Seafood House & Steamer, Cuvee Kitchen + Wine Bar features a seasonal menu, focusing on local seafood and sushi, farm fresh ingredients and premium cuts, backed by a beverage program highlighting craft cocktails, an approachable and diverse wine list, social happy hour, and more.
Cuvee’s Executive Management team is comprised of restaurateurs and co-owners Tyler Jarvis and Christopher Ruyan, general manager and beverage director Zach Bingham, director of culinary Tyler McMahan, executive chef Allen Teuton, executive sous chef Daniel Peters, and pastry chef Abby Henderson.
Cuvee Kitchen + Wine Bar offers patrons a unique experience by pairing fresh, local ingredients alongside culinary prowess to create exquisite dishes. Guests have the opportunity to start with a selection of small plates, such as sushi rolls, local oysters, flatbreads, and much more. For entrees, guests can choose from a variety of dishes, such as the 40-ounce Bone-In Tomahawk-for-Two or Lobster Bouillabaisse.
All sides are served family style, with options such as Truffle Garlic Mashed Potatoes, Brussels sprouts and gnocchi. For dessert Cuvee Kitchen + Wine Bar’s pastry chef creates an assortment of sweet treats every evening.
In tandem to the roll out of new menu items, guests can also enjoy the updated atmosphere. Following months of remodeling—including updates to the bar, private dining areas and exterior—the new restaurant reveals a refreshed look and feel. Guests have the option of dining barside with views of Cuvee’s mixologists, adjacent to the bar in high-top booths, in the main dining room, or in one of two private dining rooms.
For guests interested in hosting a celebration or private party, Cuvee offers the intimate, private wine room framed with an assortment of wine labels and blends that seats 14. For those looking for a larger space, the fireplace room is ideal for larger parties seating 40.
Adorning the restaurant’s interior walls are handcrafted, acrylic art pieces by 2017 South Walton Artist of the Year Marisol Gullo.
Cuvee Kitchen + Wine Bar will feature nightly dinner and cocktail features. Social Hour—Cuvee’s version of happy hour—is served Monday through Saturday from 4 to 6 p.m. and 9 p.m. to close. The Social Hour menu highlights select dishes and libations that represent the foundation of their food and beverage program. These include handcrafted sushi rolls, signature cocktails and a rotating selection of single varietal house wines by the glass.
Additionally, every Thursday is Ladies Night, with complimentary champagne for ladies from 7 to 10 p.m.
Guests are asked to call 850-460–2909 for reservations, or book with the Resy app. Reservations are encouraged for parties of six or more. Those without reservations will be seated based on availability. Cuvee Kitchen + Wine Bar is closed on Sundays.
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