Wine Bar George UPDATE

Wine Bar George, opening late spring, has released additional artist renderings of what we can expect to see!

“Guests will experience a feel reminiscent of the ‘Old World’ as if they are on the bottom floor of a gravity-flow winery surrounded by their best friends. The upstairs floor includes seating for groups of all sizes, space for private events and sweeping views of Disney Springs.” – Master Sommelier George Miliotes

First up, a look at the second floor bar:

First Floor:

In case you missed the earlier announcement about the Executive Chef:

Master Sommelier George Miliotes will bring his renowned wine expertise to Disney Springs at Walt Disney World Resort when his new venture, Wine Bar George, opens in spring 2018. Wine Bar George will be the only Master Sommelier-led wine bar in Florida.

“I’m thrilled that Ron is joining our team and I’m looking forward to working with him again,” Miliotes said. “Ron is incredibly creative, and his expertise will bring a menu that’s designed to complement the wine list. With our menu, guests will have the opportunity to explore endless food and wine pairings.”

Rupert began his culinary career at Walt Disney World Resort in 1988. He was part of the opening team of California Grill at Disney’s Contemporary Resort, where he teamed with Miliotes and Chef Clifford Pleau. During his 14 years at Walt Disney World Resort, Rupert was also part of the opening teams at Jiko — The Cooking Place at Disney’s Animal Kingdom Lodge and Ariel’s at Disney’s Yacht and Beach Club Resorts. Rupert and Miliotes have worked closely to create a menu that will pair with a wine list of more than 130 selections by the ounce, glass and bottle.

“The menu will include a selection of small plates, sharable plates, cheese and charcuterie boards, and desserts. Offerings will feature seasonally relevant items and everything will be made in-house,” Rupert said. “I’ve worked jointly with George to develop a menu that represents both global and local cuisine. Guests can expect to experience food that is familiar, yet new all at once.”