Grand opening is Thursday for restaurant that fills spot formerly occupied by Cowford Traders.
Barrique Kitchen & Wine Bar of Avondale, developed in the former Cowford Traders retail store at 3563 St. Johns Ave., scheduled its grand opening Thursday.
Partner Greg Bartolotta said the community has shown a great response since the soft opening a few weeks ago.
Barrique seats 100 diners and features a full bar and more than 200 wines. It is open 3 p.m.-midnight daily with a 3-7 p.m. happy hour Monday-Friday.
Bartolotta said it will start serving daily lunch and weekend brunch in about two weeks. Hours will be 11 a.m.-4 p.m. for lunch and 4 p.m.-close for dinner.
The menu features salads, thin-crust stone oven pizza, artisanal cheeses, pressed sandwiches, sides, mini desserts and small plate selections such as braised short ribs, sautéed salmon, octopus, seared tuna and duck confit tacos.
Salad and sandwich prices are $6-12; pizzas are $12-15; sides are $5-10; and small plates range from $10 for goat cheese ravioli to $17 for prime flat iron steak, lamb chops and seafood pasta.
Bartolotta previously described Barrique Kitchen & Wine Bar as a small plate concept with an emphasis on sharing and a global menu with a Mediterranean slant.
The décor is designed to be reminiscent of an Old World winery or wine cellar, with reclaimed wood, brick and stucco. A partner in the project described it as intimate with “Old European charm” similar to the Barrique Kitchen & Wine Bar in Babylon, New York.
Northeast Florida Contracting Inc. was the contractor for the $550,000 project to remodel the 5,030-square-foot space.
The city issued a business license to BMR Dining Group LLC for Barrique of Avondale. Owners Richard Rapp and BMR Dining Group LLC of Ponte Vedra Beach registered the Barrique of Avondale name with the state as of Jan. 3.
Rapp is the agent for BMR Dining, whose members include him, Joseph Murphy of Ponte Vedra Beach and Bartolotta of Wantagh, New York.
The 100 dining seats are a number agreed upon during the zoning process. There also is private catering space available.
The main dining room will accommodate more than 50 customers.
Between two private dining rooms, one will have space for 10-12 seats while another can accommodate 35-40. They can combine for 50 seats.
Bartolotta said previously the wine selection will consist of a majority in the $30-$40 range, with almost all being under $100 a bottle.
It hired a staff of 35-40 employees.
Bartolotta said there will be more than 200 wines, including by-the-glass and half-bottles.
He said Barrique will pour any bottle if the customer commits to two glasses.