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Tapastrie has been South Bend, Indiana’s spot for wine & tapas since 2015. It combines Mediterranean-inspired dining with an expansive wine list to give its patrons something that turns the traditional restaurant experience into an exotic culinary adventure.
Tapastrie co-owner Tom Welsh explains their concept as a “small plates concept, but while tapas is associated with Spain, other cultures in the Mediterranean eat the same way,” Welsh says, “we’ve got a little Spanish, a little Greek, a little Middle Eastern, a little French, a little Italian. The Mediterranean, in general, but in smaller portions so that people can share and try different things.”… and they also specialize in wine!
Having a wide selection of wines, they wanted to be able to give their customers an opportunity to try as many varieties by the glass as possible, while not having it result in leftover wine that would spoil when preserved through traditional methods.
Welsh, who had seen the Enomatic while traveling in New Orleans, reached out to Enomatic for more information on how it could help his business create the best possible experience for their customers.
To help them with their problem, we worked with Tapastrie to find the right Enomatic solution for their needs, resulting in a 24-bottle system with 3x Enoline ELITE 8-Bottle that is customer-interactive and allows for 3x different precise pour options. This has allowed them to take control of their wine experience and try bottles they might otherwise avoid due to price or a lack of familiarity with the varietal.
Welsh calls its Enomatic the “greatest thing since the toaster”. Customers are attracted by the sleek and attractive design, and wine sales have increased due to the variety of options available to them. The system’s customer-interactivity frees the staff to focus on other areas and keep everything running smoothly, while providing a great and unique experience for patrons.
“We are selling more wine through our Enomatic systems than by the glass at our bar or through our wine list bottle program. One out of three customers says ‘I need one at home!'”
OVERALL SERVICE EXPERIENCE
Welsh says that his “experience with delivery and installation were all positive. The technicians are always friendly and knowledgeable and my few requests for service whether IT or mechanical are always followed up on quickly. The machines are easy to clean and bottle changes are simple as well. I highly recommend these systems for an overall better wine experience“.
Sake Dojo in Los Angeles offers the largest collection of sake in the US. More than a hundred bottles of sake are available and forty are preserved to perfection thanks to five Enoline ELITE 8!
Sake is an alcoholic beverage made by fermenting rice that has been polished to remove the bran. It is usually referred to as “japanese wine” and is the perfect pairing with japanese food.
As wine, it is refined and delicate with many flavor notes, such as fruits, flowers, herbs, and spices. Many sakes have notes of apple from and banana. a good sake tasting requires the bottle to be in perfect condition of preservation.
Sake is served chilled, at room temperature or heated, depending on the preference of the drinker, the quality of the sake, and the season.
For all these reasons our wine dispensers are perfectly adapted to help preserve sakes and offer the best tasting experience! No one is better to say it than Sake Dojo LA owner, Don Tahara: “the key piece of equipment that allows for us to provide testing is an Enomatic wine preservation systems”!
Experience & Enjoy enomatic® at Atlanta History Center
It’s been a few months now that enomatic® installed three eno ONE® dispensers at Atlanta History Center. If you happen to travel to the beautiful city of Atlanta or just live near-by, it’s another reason to go visit it and discover more about the great history of the city while sipping a nice glass of wine after your visit or during your lunch at Souper Jenny. And with a book shop next to the bar, it’s always good to take your time with a book and some wine, it makes it even better!
This month the HX:Expo in New York celebrated it’s centenary with a major revamp. Quality and commitment remain paramount for the most important trade show in the North America’s hospitality industry, but the show is looking forward to the next 100 years with the introduction of a new layout, live presentations and panel discussions.
Many awards were presented throughout the show including the ‘Foodservice Pioneering Concept’. The proud winner of this award was Bienvenu, a collaboration between Architectural firm Bruner/Cott and foodservice design and consulting firm Colburn & Guyette of Massachussets.
Bienvenu is a mobile Tapas & Wine Bar – a silently unfolding table which transforms into a bar with seats, POS counter, cold display case and a wine bar.
The concept, serving a minimalist menu of a dozen or so small-plate selections is completely self-contained with the exception of a roll-in, roll-out under counter refrigeration unit (to store in the host site kitchen). Bienvenu folds away completely when the unit is closed.
“Bienvenu is a concept that can fit a niche in a variety of settings. Its upscale, minimalist approach provides an ‘out of the box’ option to grab-n-go customers, where they can stop and relax with a glass of wine and small plate for a while and then be on their way again”
What do you get if you cross traditional Cajun cuisine with fine dining? According to Lake Charles chef and entrepreneur Andrew Green you get the brand new 1910 Restaurant! Named for the great 1910 fire, the vision for his ‘wine bar and fine dining restaurant’ is a fusion of the best of both of these worlds given a new twist of Green’s own originality. Green hopes that 1910 will put Lake Charles firmly on the culinary map following in the footsteps of LA’s renowned food hotspots, Lafayette and of course, New Orleans.
The Lake Charles native has certainly done his homework and one thing he has learned is that generally, customers prefer to drink wine by the glass. There will be a strong focus on pairing wine with his locally inspired dishes. With this in mind, 1910 has installed two Enomatic Elite 2.5 8 bottle dispensers behind the bar. The dispensers take pride of place and offer diners the opportunity to sample a range of up to 16 wines.
Doors are now open so go along to 1910 and enjoy some Lake Charles hospitality, fusion dining and a glass or two of perfectly poured wine from Andrew Green and of course, Enomatic!
Contact: 1910 Restaurant, 320 Division Street, Lake Charles, Louisiana 70601