Location: Natchez
Top Restaurants in Natchez
Where to eat Wine Bar food in Natchez: The Best Restaurants and Bars
Reviews on Wine Bar food in Natchez, Mississippi, United States. Natchez, the oldest settlement on the Mississippi River, has more antebellum houses than any other place in the United States. Many of these historic homes are open for tours. The friendly local people welcome visitors to their historic city with warm Southern charm. Tour the homes, the Grand Village of the Natchez and the Natchez Museum of African American History and Culture. Festivals and celebrations occur often throughout the year. For gamblers, the riverboat gaming experience is a fun and fascinating change from ordinary casinos. Active visitors will enjoy great golf, tennis, hiking, biking and fishing.
Things to do in Natchez
1. Regina's Rind & Vine Wine
Overall Ratings
5 based on 41 reviews
Chef Regina Charboneau's latest concept- Regina's Kitchen (and Rind & Vine) is a very popular Bar & Restaurant (access through her cooking school) Regina's Kitchen at 312 Main Street in Natchez. You will feel like you have entered Paris when you come visi
Reviewed By veroniquee408
After reading all the rave reviews about Regina's Rind & Vine (so far I see 36 reviews, all 5 star ratings), I am almost embarrassed to post this one. However, I feel that I should be totally honest about my experience and as a seasoned professional, I am sure Regina is open to constructive criticism⦠I have a feeling she is still trying to find her niche for this place and it's a work in progress... So here it goes.The venue is very nice with a touch of class, but not over the top, soft lighting, unobtrusive music that allows conversation, friendly wait staff. We were there on a Thursday night and there was no one at the piano, I am not sure what days they are playing, nothing was indicated on the website, menu or anywhere that we could see. We were however disappointed with the food. I had ordered a plate of roasted vegetables with aioli, the plate came out with room temperature roasted broccolini, cauliflower and roasted potatoes. The aioli was okay, but the vegetables would have tasted better warm... My husband had a salad with artichokes that was quite ordinary, and he thought the mustard vinaigrette lacked in taste, it was very bland. The waitress came by as I was still eating my cold vegetables and asked if she could bring out our next dish. My response was "no, please give me a minute". Next thing I knew,10 seconds later she came out of the kitchen with Regina carrying our second plates... I still had vegetables on my plate but since our table was too small, my first plate was removed to make place for my second one.This left me a bit stunned, but I moved on to the next dish, which was a salad with lardons and a poached egg. I didn't understand what the urgency was to bring it out of the kitchen so fast, as the entire salad was cold, from the poached egg to the bacon to the toasted bread slices... it could have waited in the kitchen until I had finished my first plate... On the positive side, the poached egg was perfectly cooked, even though it was cold.My husband's second plate was a "croque forestier" which should have been a warm sandwich but instead came out cold as well...The breadbasket that came with our meal was stale and sub-par bread. If Regina is famous for her biscuits, why not offer some biscuits instead of this mediocre bread?The wine selection was adequate and for people wanting to try different wines the "flights" option seems interesting although a bit pricey considering that a flight is 3 times 3 ounces.I am also confused as some prior reviews mention dishes that are not even on the menu (gumbo? Crawfish pot pies?), not sure if these were daily specials or if the menu has changed? There was no daily special offered to us.Another oddity is that we saw an entire table being served lobster tails, which was nowhere on the menu or posted anywhere and wasn't offered to us. What is the deal? Can you request a specific menu in advance? If yes, that should be explained...It seems to me that Regina hasn't found her groove yet, and I don't know what the answer is for a city like Natchez... She might be better off sticking to a wine bar scene with, cheese and charcuterie boards and small tapas style plates. Or if she wants to broaden the menu to a French bistro style, she needs to up her game a little. We have eaten several times at the King's Tavern that she also owns and have always been pleased with the food there, so we know she can do better than this.Apologies for my long review if you read it in its entirety! Just trying to offer constructive criticism and give my honest opinion...Thank you for both the constructive criticism and know that I always appreciate an honest opinion. Not making excuses- but more of an explanation of a night that was not typical. As you noted all of our reviews have been highly rated.I was training a new cook that evening and earlier in the day a dear friend dropped off 4 live lobsters that his daughter had sent to him and his wife for their 55th wedding anniversary. He asked me to cook them for them. It was an isolated dinner, however I can see how that would be confusing to other diners. The wine bar menu is designed to be simple and I did not want to compete with other restaurants. I always try to create something that is not in Natchez. I have just added my braised beef rib and shrimp in smoked tomato cream both served over rosemary grits. Biscuits may be a good idea with those two dishes. With a new cook, there were timing issues that night for sure. The Croque Forrestier is cooked to order and is suppose to be warm. I think the temperature issues were off due to timing. I know you have been a good customer at King's Tavern and I hope you will try Regina's again.Warm Wishes- Regina
2. Regina's Rind & Vine Wine
Overall Ratings
5 based on 41 reviews
Chef Regina Charboneau's latest concept- Regina's Kitchen (and Rind & Vine) is a very popular Bar & Restaurant (access through her cooking school) Regina's Kitchen at 312 Main Street in Natchez. You will feel like you have entered Paris when you come visi
Reviewed By veroniquee408
After reading all the rave reviews about Regina's Rind & Vine (so far I see 36 reviews, all 5 star ratings), I am almost embarrassed to post this one. However, I feel that I should be totally honest about my experience and as a seasoned professional, I am sure Regina is open to constructive criticism⦠I have a feeling she is still trying to find her niche for this place and it's a work in progress... So here it goes.The venue is very nice with a touch of class, but not over the top, soft lighting, unobtrusive music that allows conversation, friendly wait staff. We were there on a Thursday night and there was no one at the piano, I am not sure what days they are playing, nothing was indicated on the website, menu or anywhere that we could see. We were however disappointed with the food. I had ordered a plate of roasted vegetables with aioli, the plate came out with room temperature roasted broccolini, cauliflower and roasted potatoes. The aioli was okay, but the vegetables would have tasted better warm... My husband had a salad with artichokes that was quite ordinary, and he thought the mustard vinaigrette lacked in taste, it was very bland. The waitress came by as I was still eating my cold vegetables and asked if she could bring out our next dish. My response was "no, please give me a minute". Next thing I knew,10 seconds later she came out of the kitchen with Regina carrying our second plates... I still had vegetables on my plate but since our table was too small, my first plate was removed to make place for my second one.This left me a bit stunned, but I moved on to the next dish, which was a salad with lardons and a poached egg. I didn't understand what the urgency was to bring it out of the kitchen so fast, as the entire salad was cold, from the poached egg to the bacon to the toasted bread slices... it could have waited in the kitchen until I had finished my first plate... On the positive side, the poached egg was perfectly cooked, even though it was cold.My husband's second plate was a "croque forestier" which should have been a warm sandwich but instead came out cold as well...The breadbasket that came with our meal was stale and sub-par bread. If Regina is famous for her biscuits, why not offer some biscuits instead of this mediocre bread?The wine selection was adequate and for people wanting to try different wines the "flights" option seems interesting although a bit pricey considering that a flight is 3 times 3 ounces.I am also confused as some prior reviews mention dishes that are not even on the menu (gumbo? Crawfish pot pies?), not sure if these were daily specials or if the menu has changed? There was no daily special offered to us.Another oddity is that we saw an entire table being served lobster tails, which was nowhere on the menu or posted anywhere and wasn't offered to us. What is the deal? Can you request a specific menu in advance? If yes, that should be explained...It seems to me that Regina hasn't found her groove yet, and I don't know what the answer is for a city like Natchez... She might be better off sticking to a wine bar scene with, cheese and charcuterie boards and small tapas style plates. Or if she wants to broaden the menu to a French bistro style, she needs to up her game a little. We have eaten several times at the King's Tavern that she also owns and have always been pleased with the food there, so we know she can do better than this.Apologies for my long review if you read it in its entirety! Just trying to offer constructive criticism and give my honest opinion...Thank you for both the constructive criticism and know that I always appreciate an honest opinion. Not making excuses- but more of an explanation of a night that was not typical. As you noted all of our reviews have been highly rated.I was training a new cook that evening and earlier in the day a dear friend dropped off 4 live lobsters that his daughter had sent to him and his wife for their 55th wedding anniversary. He asked me to cook them for them. It was an isolated dinner, however I can see how that would be confusing to other diners. The wine bar menu is designed to be simple and I did not want to compete with other restaurants. I always try to create something that is not in Natchez. I have just added my braised beef rib and shrimp in smoked tomato cream both served over rosemary grits. Biscuits may be a good idea with those two dishes. With a new cook, there were timing issues that night for sure. The Croque Forrestier is cooked to order and is suppose to be warm. I think the temperature issues were off due to timing. I know you have been a good customer at King's Tavern and I hope you will try Regina's again.Warm Wishes- Regina
3. Regina's Rind & Vine Wine
Overall Ratings
5 based on 41 reviews
Chef Regina Charboneau's latest concept- Regina's Kitchen (and Rind & Vine) is a very popular Bar & Restaurant (access through her cooking school) Regina's Kitchen at 312 Main Street in Natchez. You will feel like you have entered Paris when you come visi
Reviewed By veroniquee408
After reading all the rave reviews about Regina's Rind & Vine (so far I see 36 reviews, all 5 star ratings), I am almost embarrassed to post this one. However, I feel that I should be totally honest about my experience and as a seasoned professional, I am sure Regina is open to constructive criticism⦠I have a feeling she is still trying to find her niche for this place and it's a work in progress... So here it goes.The venue is very nice with a touch of class, but not over the top, soft lighting, unobtrusive music that allows conversation, friendly wait staff. We were there on a Thursday night and there was no one at the piano, I am not sure what days they are playing, nothing was indicated on the website, menu or anywhere that we could see. We were however disappointed with the food. I had ordered a plate of roasted vegetables with aioli, the plate came out with room temperature roasted broccolini, cauliflower and roasted potatoes. The aioli was okay, but the vegetables would have tasted better warm... My husband had a salad with artichokes that was quite ordinary, and he thought the mustard vinaigrette lacked in taste, it was very bland. The waitress came by as I was still eating my cold vegetables and asked if she could bring out our next dish. My response was "no, please give me a minute". Next thing I knew,10 seconds later she came out of the kitchen with Regina carrying our second plates... I still had vegetables on my plate but since our table was too small, my first plate was removed to make place for my second one.This left me a bit stunned, but I moved on to the next dish, which was a salad with lardons and a poached egg. I didn't understand what the urgency was to bring it out of the kitchen so fast, as the entire salad was cold, from the poached egg to the bacon to the toasted bread slices... it could have waited in the kitchen until I had finished my first plate... On the positive side, the poached egg was perfectly cooked, even though it was cold.My husband's second plate was a "croque forestier" which should have been a warm sandwich but instead came out cold as well...The breadbasket that came with our meal was stale and sub-par bread. If Regina is famous for her biscuits, why not offer some biscuits instead of this mediocre bread?The wine selection was adequate and for people wanting to try different wines the "flights" option seems interesting although a bit pricey considering that a flight is 3 times 3 ounces.I am also confused as some prior reviews mention dishes that are not even on the menu (gumbo? Crawfish pot pies?), not sure if these were daily specials or if the menu has changed? There was no daily special offered to us.Another oddity is that we saw an entire table being served lobster tails, which was nowhere on the menu or posted anywhere and wasn't offered to us. What is the deal? Can you request a specific menu in advance? If yes, that should be explained...It seems to me that Regina hasn't found her groove yet, and I don't know what the answer is for a city like Natchez... She might be better off sticking to a wine bar scene with, cheese and charcuterie boards and small tapas style plates. Or if she wants to broaden the menu to a French bistro style, she needs to up her game a little. We have eaten several times at the King's Tavern that she also owns and have always been pleased with the food there, so we know she can do better than this.Apologies for my long review if you read it in its entirety! Just trying to offer constructive criticism and give my honest opinion...Thank you for both the constructive criticism and know that I always appreciate an honest opinion. Not making excuses- but more of an explanation of a night that was not typical. As you noted all of our reviews have been highly rated.I was training a new cook that evening and earlier in the day a dear friend dropped off 4 live lobsters that his daughter had sent to him and his wife for their 55th wedding anniversary. He asked me to cook them for them. It was an isolated dinner, however I can see how that would be confusing to other diners. The wine bar menu is designed to be simple and I did not want to compete with other restaurants. I always try to create something that is not in Natchez. I have just added my braised beef rib and shrimp in smoked tomato cream both served over rosemary grits. Biscuits may be a good idea with those two dishes. With a new cook, there were timing issues that night for sure. The Croque Forrestier is cooked to order and is suppose to be warm. I think the temperature issues were off due to timing. I know you have been a good customer at King's Tavern and I hope you will try Regina's again.Warm Wishes- Regina
