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Before it became the Christmas Capital of Texas, Grapevine was well known as the Wine Capital of Texas. In a city with that kind of reputation, the bar is set high. At inside Hotel Vin, the bar just moved a bit higher.
Under the direction of Culinary Director Joseph Thomas, the signature restaurant has unveiled a reimagined culinary program built around one guiding principle: let the wine lead. The menu centers on elevated comfort food, featuring recognizable dishes, refined with subtle global touches.
Small plates encourage sharing and set the tone for the evening. But we also wouldn’t judge you for ordering the Sauvignon Blanc Mussels and keeping them all to yourself. The decadent mussels arrive steaming in garlic butter broth with preserved lemon that practically begs to be sopped up with the accompanying pillowy focaccia. Paired with a cool, crisp Sauvignon Blanc, it’s basically heaven in a bowl.
There’s also the mouthwateringly umami Maitake Mushroom Toast, which layers earthy mushrooms over truffled ricotta, finished with pistachio gremolata for crunch and color. And don’t sleep on the Gulf Blue Crab Cake, crisp at the edges and tender within, and lifted by roasted corn poblano relish and Tajín-lime rémoulade that give just enough bite.
Even the salads make an impression. The signature Vin layers baby kale with roasted grapes, candied walnuts and Gruyère, glossed in a lively ver jus vinaigrette. The sweetness of the walnuts balances the gentle bitterness of the greens, while the roasted grapes add a soft, jammy depth. It’s especially lovely alongside a chilled rosé, which amplifies the fruit without overwhelming the greens.
The Caesar takes a similarly unique approach. Instead of traditional croutons, a buttered panko crumble ensures that every bite is infused with crunchy texture without overpowering the Little Gem lettuce. A cured egg yolk and anchovy-garlic vinaigrette lend richness and depth, creating a version that tastes familiar and fresh at the same time.
For something heartier, the Angus Meatloaf “Au Poivre” makes a compelling case for redefining comfort food. Glossed in Cognac cracked black pepper cream and served with silky pomme purée and caramelized pearl onions, it’s decidedly not your grandmother’s meatloaf. The Wild Mushroom Risotto follows the same philosophy of restraint and depth. Mascarpone lends silkiness, while black truffle and aged sherry deepen the earthiness. A juicy Pinot Noir, such as Argyle’s Bloomhouse, proves a natural companion to either. Its bright red fruit and gentle tannins lift the peppered richness, keeping each bite balanced and vibrant.
But it’s not just dinner reimagined at Bacchus. Brunch feels like a celebration. French Toast Au Vin is brûléed just enough to crack under the fork, soaking up citrus zest custard and blackberry thyme maple syrup. A Burrata & Prosciutto Frittata folds free-range eggs around creamy burrata and slow-roasted heirloom tomatoes. A Crab Cake Benedict drapes piquillo pepper hollandaise over delicate crab, served alongside perfectly crisp Yukon breakfast potatoes.
No matter how satiating the brunch or dinner can be, take our word for it: save room for dessert.
The 12-layer chocolate cake arrives with presence — tall, glossy and stunning. Chef Thomas joked it’s designed for “one to twelve people,” though judging by its richness and sheer size, sharing is strongly encouraged. Paired with a pour of tawny port, like Sandeman 10-Year, the experience is pure indulgence, in the best way.
Bacchus has always been a destination for anniversaries, girls’ nights, quiet date evenings and spontaneous weekday escapes. The new menu simply makes a good thing even better.
BACCHUS KITCHEN + BAR
215 E Dallas Road (inside Hotel Vin)
Grapevine
BacchusTX.com