Located in the historic French Creek District in Avon, OH, Cork & Barrel Wine Bar is a purveyor of fine wines and new age food.
Discover new food and wine pairings thanks to our extensive wine list and shareable menu or join us for our monthly wine tastings. We also have a private upstairs lounge and quiet outdoor patio, both perfect places to savor your favorite glass of wine.
Looking to just have some wine and snacks? Join us for Happy Hour every Tuesday - Saturday from 12 PM - 6 PM. Our Happy Hour includes:
- $3 Select beer bottles
- $4 Draft beers
- $5 Select wine glasses
- $5 Fried Cauliflower, Beet Sliders, Honey Brie Crostini, Bruschetta Crostini, and Pulled Pork Sliders
35800 Detroit Rd.
Avon, OH 44011
T - TH 12:00 PM - 10:00 PM
F - S 12:00 PM - 11:00 PM
T - S 12:00 PM - 6 PM
Kitchen closes 1 hour prior to closing.
Meet the team that creates our dynamic menus.
Ryan Teleha, the Executive Chef at Cork & Barrel Wine Bar, began his restaurant career at the age of 14 working at Jackalope Lakeside. After staying for many years, he moved on to Wood and Wine, helping it open in 2010. It was here that he decided to further purse his love of food by attending the Culinary Institute of America in Hyde Park, NY. Upon graduating, he was able to go back to where his career began, now as head chef. He spent some time there before moving to Florida to work for Omni Hotels and Resorts. This opportunity offered him the chance to learn more about various styles of cooking, ranging from Italian to banquets. Although he enjoyed his time in Florida, he eventually decided that he wanted to cook close to his home of Lorain, OH. Several years later he is happy to still be cooking near home.
Manuel Vasquez began his career in hospitality at the age of 21 at the Sheraton Hotel & Towers in Lima, Perú. After moving to the United States in 2003, he had the privilege of working in an Italian restaurant in West Palm Beach, FL. By 2005 he relocated to Chicago and started to get intrigued by wine and its varieties and complexity. After moving to Palo Alto, CA a couple of years later, he then worked as an assistant to the Supervisor of Catering at Stanford Medical Center Food Department, an experience that taught him that while he is taking care of guests, he should always make them feel special and cared for, no matter what. He has continued to follow this mantra and his love of wine throughout his career. He has been living in his new home of Cleveland since 2009 and works as the Wine Manager at Cork & Barrel Wine Bar.
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