During a time of rushed takeouts, some restaurants are still channeling a slower way of dining. Cru Uncorked, a French New American restaurant in Moreland Hills, announced they will be adding 2.7 acres to their property with a larger patio and an expanded wine cellar. The first phase of the two-year project is now underway, so we talked to Cru Uncorked’s general manager Bill Cutler to give us insight on what to expect.
Q: Why did you decide to expand?
A: In 2020, despite it being a difficult year because of COVID, we’ve been really lucky because of the guests who have come and joined us. They’ve been extraordinarily loyal to us. Last year, we experienced just a terrific patio season. It exceeded our expectations and so that’s why we’re expanding the patio. We’re doubling the size of it.
Q: What’s involved in the expansion?
A: We’re tripling the size of the wine cellar. We’re going from about 9,000 bottles in-house to about 25,000-28,000 at maximum capacity. It’s been a dream of ours to be able to have a farm-to-table. So we’re putting in a 100-foot-by-100-foot garden on the new property, where we’ll be able to grow some fresh produce for our kitchen to use throughout the months that will be able to afford us that opportunity.
Q: Why is it important to focus on fine dining?
A: We want to create that European-style dynamic. My favorite part of the night is being able to go from table to table, make sure that not only their meals are prepared properly but to get to know them. In the future, people are only going to want more of all restaurants. We’re going to be able to give an experience where people can come in, have a wonderful meal, and then feel like they can go home and not feel like they’re rolling out of here too fast.
Expanding During the Pandemic? Cru Uncorked Didn't Think Twice
As many restaurants shrink or close, Cru Uncorked in Moreland Hills is expanding its patio and wine cellar.
