Diners in the Port City know chef Kirsten Mitchell for her bold flavor combinations and creative take on fresh, local ingredients. In addition to operating Vittle’s food truck, Mitchell is now executive chef at Grand Cru, a new wine bar in Lumina Station.
 
While the main focus of Grand Cru is on the extensive 300-bottle wine list, Mitchell is quickly gaining a following with her small plates, flatbreads and cheese and charcuterie platters. With only an induction oven to cook with, Mitchell is somewhat limited. The kitchen does not have a hood system, meaning no stovetop for grilling or sautéing.
 
While this does present a challenge, Mitchell says that with high-quality products, the ingredients speak for themselves. She makes fresh sauces, pickles fresh vegetables and utilizes local micro greens to impart flavor into many of her dishes. She has worked closely with beverage director Patrick Robinson to develop a menu that compliments his wine list.
 
Daily specials utilize seasonal ingredients, with paninis and flatbreads changing daily. There are salads and lobster pull-apart rolls designed to compliment light summer whites and strong blue cheeses and Iberico Lardo, Iberico, a high-quality pork imported from Spain, to compliment bold, heavy reds.
 
“My focus is on making each dish as flavorful as possible, as well as great presentation,” Mitchell said.
 
Grand Cru is located at 1904 Eastwood Road, Suite 109 in Lumina Station.

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