Food & Drink
Changing Tastes
Chef Matthew Spinner whips up a new take on Press Wine Bar.
by Laura Adiletta | Nov. 20, 2015 | 5:00 AM
To better compete at Literary Road and Professor Avenue in Tremont, 3-year-old Press Wine Bar — neighbor to Tremont stalwarts Lolita and Dante — brushed the dust off its stale bistro menu with new executive chef Matthew Spinner. Vetted in top-tier restaurants throughout the country, including Chicago's Next and Sink|Swim, San Francisco's Park Tavern and Cleveland favorites Fire Food and Drink, Bar Cento and Greenhouse Tavern, the 29-year-old has a nose for what works.
Q.What's your vision for the new Press Wine Bar?
A. One of my goals is to never be limited by ingredient, technique or style. We have tempura squash on the same menu that we have chicken paprikash. The hard and fun part of all that is making it all work together without feeling disjointed. That's a really challenging thing.
Q. What's up with the menu section #ThisIsCLE?
A. I love that. That's completely me. It's stuff that I grew up in the city eating. I've been around the world, and now I'm home. And I want to be able to use all of the technique and work ethic and skill I've picked up in every kitchen I've been in from San Francisco to Rome and give it back. Respect should be paid to the heritage of a paprikash.
Q. As a boomerang chef, how do you feel about coming back to Cleveland?
A. By and large, [as a food town], we still have a long way to go. But that's sort of my philosophy in general. Service for me is never over. I drive home and think about what we could have done better. I lay in bed and think about what I'm doing tomorrow. We're never done.
MORE INFO: presswinebar.com
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