How do you make a wine-centric restaurant concept not feel like the typical stuffy wine bar? By tossing pretentiousness into the cellar. Front Burner Restaurants set out to bring wine-on-tap to the North Dallas market and show that you don’t have to be a sommelier to be a Vine Hugger.
Build a name and brand identity that disarms objections about wine culture, and shirks the notion that only the grape-educated can enjoy good vino. Create a spill-friendly menu system that encourages cross-table sharing, tasting, and imbibing.