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D'Vine Wine Bar

Casey is gone.“I’ve always lived beyond my years,” says the 21-year-old Andrew Casey. With the ink on his Culinary Institute of America diploma still wet, the young chef will set his sights on the next big challenge: overhauling the food at D’Vine Wine Bar (836 W. Saint Clair Ave., 216/241-8463, dvinewinebar.com). “A lot of people are surprised to learn that we serve food,” he laments. “I definitely want to change that.” For his externship, Casey worked at the acclaimed Napa Valley eatery, Bouchon. He also spent a few years cooking at Lolita. He describes his style as “simple and clean, with a focus on American regional cuisine.” He intends to stick with the small-plate format, while upgrading quality, presentation and preparation. New items will include pork meatballs with buffalo mozzarella, grilled anchovies with fennel-apple ragu, and pan-fried perch with spaetzle. Look for house-cured meats down the road.

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stu_spivack (updated 14 years ago)

lat: 41.5040136208, long: -81.6898298264

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