When Steven and Kathy Becker take on a project, it’s going to be first class. The owners of Steven Becker Fine Dining, who also operate the two Nadoz Café locations in the Coronado on Lindell Boulevard and in Richmond Heights at The Boulevard, have taken pains to make sure that their newest venture, Vino Nadoz, will be a wine bar worth the visit.
The husband-and-wife team has worked since last summer with SPACE Architecture and Design on the design for the wine bar, located next door to the couple’s café at The Boulevard. “When you are doing something this unique and different, it takes time,” said Kathy Becker. The end result, which will open to the public March 30, shows the great lengths the couple has gone to for the bar’s interior.
The 1,400-square-foot space features thoughtful finishes such as a bamboo tasting bar that takes a 90-degree turn to run up the wall, then angle again onto the ceiling. The remainder of the eight-seat, L-shaped bar is made of wood from the defunct Kitchen K that has been sanded, stained and epoxy-ed to a sleek, glossy finish. A chalkboard is the focal point of the back wall, while a sliding chalkboard wall will provide access to Nadoz Café for additional space during private parties. Tall tables and leather chairs add to the contemporary urban décor of the dining area with seating capacity for approximately 50. (The patio will hold another 20.) Acoustics and lighting were top on the Beckers’ priority list, and guests will find that they can carry on a conversation without raising a voice, while enjoying the open feel of the high ceiling.
The small plates menu was created by Steven Becker Fine Dining’s executive chef Kathy Schmidt, along with Stephanie Hay, who is charged with day-to-day kitchen operations at Vino Nadoz. Hay and Schmidt have worked together for nearly five years, during which time Hay opened Schmidt’s restaurants in New Harmony, Ind., and Evansville, Ind. Hay called the menu “American fusion,” citing examples such as tuna tartare with chile-lime sauce, steak-and-sous vide-poached egg Caesar salad and lobster mac and cheese. “You might see it somewhere else but this will be different and have unique twists,” explained Hay, who noted that presentation will play a role in setting Vino Nadoz apart from other wine bars. Examples of fun serving pieces: two-tier bamboo serving boards for charcuterie and a selection of local cheeses, a petite casserole for the Rueben bake and plates with special indents to house a deviled egg trio.
Wine manager Walter Edwards will be pouring from a rotating list of 30 wines by the glass (all available by the bottle), plus a reserve by-the-bottle list for guests seeking something a little higher end. The menu will offer wine pairing recommendations, although Walters, a former chef, is perfectly suited to help make the bites match the sips. Also on the beverage list will be 10 specialty cocktails, a handful of local, craft beers on tap and bottled domestic brews.
Due to its proximity to the Galleria Metrolink stop, Vino Nadoz will keep the kitchen open late to serve those coming back from the ballgame or other events downtown. In addition, the Beckers hope that being open on Mondays will help them to attract those who work in the restaurant industry. Once the wine bar is up and running, look for Saturday and Sunday brunches to be added.
Get a sneak peek of Vino Nadoz
This article appears in March 2011.