DINING FEATURE
BY MIKAH BOYD
Aside from daily specials, d’Vine Wine Bar & Bistro hosts happy hour every day from 4-6 p.m. Visitors can choose from six di erent food options and ve di erent wine options for $7 each. HAPPY HOUR
Empanadas Empanadas are made with beef.
Gambas Y Tajadas Shrimp ajillo is served with bell pepper, mashed potatoes and plantain chips.
Mimi D’s meatballs Hand-rolled meatballs are on the appetizer menu.
General Manager Luis Gomez and owner Amy Vasquez work together at d’Vine Wine Bar & Bistro.
D'Vine Wine Bar & Bistro has served the Cypress area since 2008, o ering cheese boards, ne wines and other gourmet dishes. (Photos by Mikah Boyd/Community Impact Newspaper)
D’Vine Wine Bar & Bistro Siblings serve ne wines, dining in Cypress S iblings Amy Vasquez and Luis Gomez have worked in the restaurant business for 25 years with renowned Houston chefs. Both
D’Vine Wine Bar & Bistro 25202 Hwy 290, Ste. 100, Cypress 281-213-4656 www.dvine-winebar.com Hours: Tue. 4-10 p.m., Wed.-Thu. 4-11 p.m., Fri.-Sat. 4 p.m.-midnight, closed Sun.-Mon. In addition to happy hour specials, d’Vine features an outdoor patio and live music on the weekends.
Park & Ride, the business had to work hard starting out. The wine bar and bistro opened during the 2008 economic recession and has since withstood hurricanes, oods, freezes and a pandemic. Despite these challenges, d’Vine Wine Bar & Bis- tro has continued to thrive, and its repeat custom- ers have helped build a larger client base through word-of-mouth recommendations. This, paired with weekly specials including Italian Tuesdays, pork chop Wednesdays, steak Thursdays and live music Fridays has encouraged those who have not visited the bistro to stop by. “We [would] like people to know we really appreciate the support that we had from the com- munity, especially during COVID[-19],” Vasquez said. “So we in turn like to give back to our community, and we do that by sponsoring school events, whether it be [parent teacher organization] meetings or golf tournaments.”
said they developed a re ned wine taste, but Gomez’s education on making and selecting led him to become the general manager and wine list curator of d’Vine Wine Bar & Bistro. The siblings said they decided to open d’Vine Wine Bar & Bistro 15 years ago to bring their love of ne wine and excellent food to the Cypress com- munity. In addition to an extensive wine selection, the business serves gourmet cheese boards, salads, atbreads, sharable appetizers, risottos, seafood, steaks and pasta. “Fifteen years ago, there really wasn’t this concept out here, not a lot of ne dining opportuni- ties,” Vasquez said. While the location draws in customers from the residential lofts, the retail center and the Cypress
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CY FAIR EDITION • JUNE 2022
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