THE STAFF OF BONTERRA DINING & WINE ROOM

John Duncan (JD) - Managing Partner
• 6 years with the Houston's restaurant group in Nashville and Atlanta
• 12 years with Buckhead Life Group-Atlanta
• Worked at Pano's & Paul's, Buckhead Diner, The Fish Market and Nava.
• Graduated from the CIA-Napa Valley
• Most recently with Dean & Deluca-Charlotte

Chris Swinyard - Executive Chef
• Graduate of California Culinary Accedemy
• Exec. Chef - Red Sage, Washington DC
• Most recently Corporate Exec. Chef, Dean & Deluca

Chef Chris Swinyard and his talented staff prepare a diverse menu of Contemporary American Cuisine with flavors, styles and influences from around the world. You will experience dishes from the Southwest, Pacific Rim, California, New Orleans, the Low Country and the Mediterranean. As you walk through the front door the sights and smells of the open kitchen will overwhelm you. You'll first be drawn to the smells of fresh baked breads, cakes and sumptuous desserts in the open bakery area.

Our state-of-the-art kitchen features a wood-burning brick oven designed and built by Aztec Indians in the Southwestern U.S., however you’ll find no pizza on this menu. We use the intense heat and flavors of the wood-burning oven to enhance our products above and beyond a normal commercial oven. A full battery of wood-burning grills and professional cook tops was designed especially for us by the Montague Company of Hayward, California. This equipment is used in many of the top restaurants of San Francisco and Northern California but seldom seen on the East Coast.

Imagine if you can a fresh filet of Northern Atlantic Salmon laid out on a fresh cut piece of Cedar Plank and roasted at 500 degrees in our wood-burning brick oven. The crispy outside yet succulent interior with the flavor from the cedar plank will blow you away! Or perhaps, tenderloin of lamb grilled over live hickory, with a Zinfandel/Mint reduction. Maybe pan sautéed rainbow trout, wrapped in pancetta with artichoke-cornbread stuffing.

We feature over 18 appetizers and small plates in and around the bar from 5:30 until midnight Tuesday-Saturday. All can be paired and matched with 100 red wine and 100 whites by the glass. This great place to meet after work on the way home or late night after a movie or ball game. You can enjoy upscale dining, wine and service all evening until midnight, no more pizza joints and brew pubs.