by Paul Knipple
Greencork charged headlong into the fray, opening on the day of the Cooper-Young Festival. Business has steadily grown since.
The self-serve wine bar, the first of its kind, makes for excellent socializing as diners browse the four machines that dispense 32 wines.
“We tasted over 100 wines before we narrowed it down to 32. We want to have a good balance of types of wines and a representation of the world of wine,” says front of house manager David Bennett.
The wine choices have been popular in surprising ways.
“We picked some well-known wines, but people are drinking a lot of the more unusual wines we have. I love that,” Bennett says.
The selection of wines will change just as the food will change with the seasons. The seasons will also be a reason for further experimentation.
"I want to do different fun events. This month we're going to do a HalloWine. We will have different wines with devil and witch names," says chef Katy Sloan.
Making wine accessible and providing good food are important goals for Greencork. The most important thing, though, is a welcoming place to experience that.
"My grandfather said, 'Be friendly with your neighbors and neighborly with your friends.' I think that's a great philosophy," says owner Robin Brown.