[ return to the REVIEWS Archives ]

Dated: October 5, 2007

Man’s been pairing food with wine ever since he discovered what happens when you add a bit of yeast to grape juice. From those simple beginnings, we’ve progressed today to the point where putting wine and food together is part art, part science, and all fun. And, in the past few years, we’ve seen the emergence of the wine bar, a place where you can play and experiment with wines and foods to whatever extent you wish.

If you enjoy wine and have never experienced a wine bar, a great place to get started is Bistro al Vino in Aurora. I’d been in Bistro al Vino several years ago when it was half the size it is today, and the focus was more on the wines than food. The warm, friendly Cheers atmosphere was a draw for people looking for a place to pass some time with friends over a glass of wine or two, or perhaps make some new friends. Is it a bar? I suppose, but it’s a sophisticated place where you won’t find people getting hammered and swearing and throwing up and making passes at single women.

Today, Bistro al Vino is much larger, yet, with the hardwood floors, attractive photography and artwork, and distinctive, modern lighting, it still retains an air of friendly intimacy. One thing the expansion has allowed is the addition of several large, circular booths and more tables which, just naturally, brings more of an emphasis on food. And make no doubt about it, the food under the direction of Chef Lee George is really good.

There’s a varied clientele at Bistro al Vino that’s reflected in the food. If you enjoy sandwiches, there’s a nice variety. Just want to nibble on some appetizers? There’s everything from buffalo sliders to escargot, hummus, edamame, alligator, pate, and more. Then there are the entrees, where we found ourselves focusing, and pondering items from a simple childhood favorite like tuna casserole, to a wild salmon napoleon with a lemon dill sauce, filet mignon with a cabernet demi glaze, or Jamaican jerked chicken. We finally settled on the pork osso bucco, and the steamed mussels. The mussels, listed as a lighter meal on the menu, brought a full pound of mussels swimming in a wonderful sauce of white wine, garlic, capers, tomatoes and herbs. And, of course, lots of bread for sopping up the remainder of the sauce once the mussels were eaten.

The pork was a huge pork shank braised in red wine until it was falling off the bone, and served with an alfredo sauce, crispy fried onions and rice. It was not only delicious but incredibly filling.

We didn’t think we could eat any more, but were talked into trying Chef George’s bread pudding. Bread pudding is one of my weaknesses, anyway, and topped with strawberries, this had to be one of the best anywhere.

There’s simply nothing pretentious about Bistro al Vino. It’s a come-as-you-are place where you’ll see all ages, including families with children. Whether you’re looking to learn more about food and wine pairings, grab a quick sandwich, or relax over a complete dinner while you listen to live music, you’re sure to become a fan of Bistro al Vino.

Bistro al Vino, 15352 East Ida (Piney Creek area, north east corner of Orchard and Parker Rd.), 303-400-3166
http://bistroalvino.com/index.html