Devine Wine & Grill was originally started in 2015 by two UCF grads Mike DiAlexander and Kale Bernath. They envisioned an American tapas style eatery in Oviedo with a selection of fine wines and craft cocktails with a menu put together by Chef Michael Sorensen.
Fast forward to 2017 and the establishment had a grand re-opening with new owners Shawna and Nate Simms. Not long after the ownership change, a chef change was also put into the mix with Chef Stephen Montalvo.
At DeVine Wine & Grill, they take pride in making everything from scratch, and try to hand make as much as possible. From desserts to charcuterie the “foodie philosophy” starts with using the freshest seasonal ingredients from local farms, while presenting them in unique and interesting ways that offers something everyone can enjoy.
Chef Stephen has put together quite a menu that is perfect for the tapas style food to be shared and enjoyed with wine. They have a great selection of small and shareable plates like crab cakes, octopus, flatbreads, Ahi Tuna and fondue. If you require something more, they have that as well, with pan roasted chicken, bronzino, salmon, filet medallions and even a roasted duck
Of course the Wine portion here is highlighted by the interactive Enomatic Wine Machines. The extensive and unique wine selection here is available by the glass, the bottle, and through the cutting edge Enomatic wine dispensing machines. DeVine Wine & Grill’s goal is to serve rare but approachable wine from all regions of the world.
The establishment also features a full liquor bar, craft beers, specialty cocktails, and a unique and extensive wine portfolio. With a contemporary menu design, polished restaurant, and a team of hospitality experts, they are looking to raise the dining experience in Oviedo.
The Enomatic Wine Machines are the first thing to catch your eye upon entry to Devine Wine & Grill. They have a large variety of wines available to sample from the machine, and by the glass or bottle as well.
If wine is not your thing, they serve up some fine cocktails and craft brews here as well. The Gardener’s Gimlet on the left features Rosemary infused gin, Pomegranate Simple Syrup, Tonic, Lemonade and fresh squeezed lime. A classic Old Fashioned is on the right.
The Grilled Octopus is served in pool of Extra Virgin Olive Oil and features fennel, onion, capers and micro dill. The flavor and texture of this Octopus was pretty amazing, I’d say it’s in my top 5.
We Really enjoyed the Fried Green Tomatoes also with a Panko breading, greens and a datil mayo sauce over the top.
This was quite simply amazing, and one of the better Steak Frites I’ve had in quite some time with hand cut Truffle Parmesan fries, a perfectly grilled and tender filet with a side of balsamic ketchup.
The Truffle Mac and Cheese at DeVine is pretty amazing as well. This is a large portion, that is great to share and is listed on the menu under accompaniment section. This is not to be missed when you visit here.
I’m a sucker for good Bronzino, and it is not readily available in Central Florida for some odd reason, but the Bronzino with truffle white bean puree, escolar salad, and lemon garlic aioli was quite phenomenal at Devine Wine & Grill.
At DeVine they are always striving to create a memorable experience for every guest and they aim to excite your taste buds as well as educate your palate and mind. Chef Stephen has put together a fine menu of eclectic and seasonal foods that are designed to be shared and create a modern spin on the traditional upscale dining experience all year-round.
They serve brunch on Sunday with bottomless Mimosas, Sangria and Bloody Mary’s with a changing menu of made from scratch specialty breakfast items. Happy hour is daily, Tuesday through Saturday from 3:00 pm to 6:00 pm with $3 glasses of house wine, $3 sangria, $3 well liquors, $1 off draft beer.
Devine Wine & Grill is open from Tuesday to Thursday from 3:00 pm to 10:00 pm. Friday and Saturday they are open from 3:00 pm to 11 pm, and Sunday Brunch is served from 10:00 am to 3:00 pm.