In February, The Scoop reported that chef Ben Anderson would open a restaurant at 5400 Nottingham Ave., in the South Hampton neighborhood. After months of renovation, the wait is over. Grapeseed quietly opened Friday, Sept. 19.
The menu is divided into snacks, small plates, sandwiches and entrees. The restaurant sources from numerous local purveyors, including meat from Rain Crow Ranch and Todd Geisert Farms, produce from Double Star Farms and breads from Companion and La Bonne Bouche.
Wine figures heavily in the beverage program. Patrons will find nearly 50 wines – 16 by the glass – on the menu. Craft beer enthusiasts can select from six local brews on tap; another 16 are available in bottled format. The cocktail menu holds nine drinks, including Todd’s Famous Sangria, created by bar manager Todd Brutcher. Brutcher keeps his sangria seasonal; the current offering is bursting with apple flavors, while butternut squash will make an appearance in the weeks ahead.
The remodeled interior features woodwork by local green-builder Mwanzi. The majority of the wood used for tables, banquettes and accent pieces, hails from the restaurant’s own space, including stairs repurposed into tabletops. Grapeseed also offers patio seating both near the front entrance and on a secluded back patio. Open Tuesday through Sunday, Grapeseed currently offers dinner; lunch service is anticipated in the near future.
-photos by Meera Nagarajan
This article appears in September 2014.