Q&A with founder michael dorf:

What is the philosophy behind City Winery?

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You keep referring to City Winery Chicago as 2.0, can you explain?

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What Role does Music Play?

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Can you describe some menu options?

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What will City Winery have for meeting planners especially?

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What do other City Winery patrons say about the venue?

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Can you give me detail on the design elements?

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You keep referring to City Winery Chicago as 2.0, can you explain?

Building out a new facility in Chicago, and actually designing several different properties that did not pan out until we were able to find and secure the building on Randolph Street, allowed myself and the team to really be introspective, methodical, and focus on what has worked really well in NY and what hasn't.  This applies to the physical layout, but also operationally, which in turn, effects the layout from a user interface perspective.  Of course, there are improvements in our technology, our service, perfecting our menu, among many other little operational details, but it is manifested in the physical space itself.   For example, the kitchen is centrally located so that the farthest distance from a hungry customer is no more than 75 feet, as compared to about 150 feet in NY.  Or the biggest example being the separation of a restaurant from the concert/private event space.  NY happened so quickly, that quickly we were selling our shows out or booked for private parties and the public could not just wonder in for dinner or to sample and buy our wine.  Not the smartest, so after 2 years, we finally carved our space in NY for a 25 person separated restaurant.  Chicago has 175 seat separate restaurant and we still can serve dinner to the 300 people watching a show or attending a party.  The kitchen is certainly large enough to support that.   In addition, our entire tap wine program was an afterthought, if not a discovery, which has gone through several development phases in NY, and ultimately being showcased in Chicago with 18 taps at one bar, with the barrels in a large refrigerator buried behind the bar, but able to support the volume of a large establishment.  It looks old world from the front, but is a labrynth of hoses and tanks properly cooled less than 5 feet away.  The dressing rooms are improved, the load in is improved, there are more private dinning spaces. Almost every aspect of the space has had some empirical reason for it. This combined with a tried and true operational program and I am confident that Chicago will become quickly our flagship location and model for our future development.

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