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SOMEThING NEW TO CRAVE

professional craft
genuine community

 
 
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Cuvée is quality. It is precision. It is passion and dedication, manifest. It is a cultivated expression of creativity, cuisine, and community.

Opening May 25, 2017, the new Cuvée Kitchen + Wine Bar will feature a seasonal menu, focusing on local seafood, farm fresh ingredients and premium cuts, backed by a beverage program highlighting craft cocktails, a wide-range wine list.

For Destin’s entrepreneurial icon Tim Creehan, it has been a legacy of almost a decade in the making. And now, the time has come to pass the torch on to the next generation of culinary auteurs, Christopher Ruyan and Tyler Jarvis. A new chapter begins.


 

HOURS

Mon-Thurs, 5-10 pm
Friday + Sat, 5-11 pm
~ closed Sundays ~

CONTACT

850-460-2909
cuveekitcheninfo@gmail.com

LOCATION

36120 Emerald Coast Parkway,
Destin, Florida 32541

 
 
 

ON the menu

Our menu, like the seasons, changes on a regular basis. Individual items are subject to change daily.

Menu updated: December 11, 2017


BAR MENU


 

Buy one, get one

Monday-Wednesday, 5-6:00 p.m.
(equal or lesser value)

CHICKEN & DUMPLINGS
chicken gravy, potato gnocchi, grilled carrots
$27.9

SHRIMP & GRITS
spiced cream, chorizo vinaigrette, fried garlic chips
$27.9

CRAB CAKES
lump crab, fall succotash, lemon beurre blanc
$21.9

Cuvée PASTA
rigatoni pasta, meat sauce, parmesan
$21.9

STEAKHOUSE SALAD
filet mignon, house greens, caramelized onion,
bleu cheese crumbles, truffle vinaigrette
$19.9


Cocktails

GREAT EXPECTATIONS | 13
bumbu rum de barbados, oakheart spiced rum, guava,
banana de bresil, giffard cacao, fresh lime

BACON + EGGS | 12.5
bacon-washed bourbon, egg white, maple, bitters

THE LUGGAGE CART | 13
templeton 4 year, oloroso sherry, fernet branca, corazon
bitters, demerara

THE FINAL SAY | 12
bluecoat barrel finished gin, aperol, lemon, amaro nonino

THE CORRUPT BARGAIN | 13
angels envy bourbon, rittenhouse rye, carpano antica
formula, bitters

COASTAL FASHIONED | 11
high west american prairie bourbon, tiki + orange bitters,
demerara

TEXAS HOLD ‘EM | 12.5
tito’s vodka, ruby port, demerara, averna amaro, bitters

DOG DAYS | 13.5
santo puro mesquila, prickly pear, gomme syrup, fresh
lime, habanero shrub

THE LEADING LADY | 13
koskenkorva vodka, vanilla-infused aperitif, passion fruit,
blanc de blanc

SOUTHERN BELLE | 10
western son peach vodka, elderflower liqueur, grapefruit,
mint simple

CUVEE MARTINI | 10
western son citrus vodka, cranberry bitters, limoncello,
lychee, lemon, soda

DAILY RITUALS | 13
flor de cana 7 year, jamaican bitters, hiver amer, solerno
blood orange liqueur

 
 

reservations

Call (850) 460–2909 today, or book via your phone or online with Resy. Reservations required for parties of 6 or more.

Book your Cuvee Kitchen + Wine Bar reservation on Resy
 
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THE TEAM

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ZACH BINGHAM | GENERAL MANAGER & BEVERAGE DIRECTOR

A product of myriad environments, Zach Bingham is no stranger to the adventures and the challenges of the hospitality industry. He started working in restaurants as a Service Assistant and barback at the age of fifteen, doubling as a preparatory cook, dishwasher, and maintenance staff member. He quickly developed a keen eye and a perpetual curiosity for ways to better shape the companies he worked for, as well as the team of employees around him. His introduction to fine wines and hand-crafted cuisines began at CRUSH Wine Bar in Seaside, Florida. Read more..

 
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DANIEL PETERS | EXECUTIVE SOUS CHEF

Born and raised right here in Destin, Daniel Peters has had his heart set on elevating our local dining experience along the Gulf Coast since the inception of his career in the kitchen. That journey started with Chan’s Wine World at their original Destin location, as Daniel honed the basics of knife skills and an appreciation for fine foods and wines. In 2011, he then moved to Napa County, California, to expand his knowledge and refine his skills under some of the most renowned chefs in the country. Read more..

 

Join the team

We are currently hiring for all front and back-of-house positions.



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