There’s no mistaking that vino is a large part of Fountain Creek Winery and Eatery’s persona, but that’s not all because the large selection of wines bottled in-house is meant to pair with much of the cuisine.
The dark, cavernous interior features an array of wine-centric decor associated with red, white and sparkling vintages.
With only a couple of other tables occupied the night of our visit, it’s difficult to determine how loud it might get when the place is busy. So, we sat back and appreciated the quiet evening of easy conversation over a meal that came with a few missteps but was nonetheless enjoyable.
Welcome to Fountain Creek Winery (Cody Van Hooser, The Gazette)
The menu offers little in the way of descriptions. We asked for more information about the Olde World Bruschetta ($14). Turns out it was a fairly classic rendition — slices of grilled baguette loaded with finely chopped heirloom tomatoes, olives, shredded Parmesan and balsamic drizzles.
The problem was with the bread. It had the requisite grill marks but was not fully toasted, so most bites were on the soft side. The abundant toppings quickly saturated the bread, which made the five pieces in the serving soggy. This is typically a hand-held appetizer, but we needed to use forks.
Creamy bourguignon mushrooms and tender prime rib points make for a delicious beef stroganoff at Fountain Creek Winery and Eatery.
The entrees lean heavy toward European fare with a nod toward the Mediterranean, but do venture elsewhere across the continent. There’s Yorkshire pudding, Baltic shrimp, schnitzel and beef stroganoff among others, including a daily chef’s special. Among the Italian dishes were chicken Parmesan, pasta alfredo and chicken a la clara.
The pork schnitzel ($24) was lightly breaded and baked for a delicately crispy coating with mushroom white wine sauce. The tender, well-seasoned meat was enhanced by just the right amount of sauce.
It could have been a disaster if a heavier hand had been used. This was also well-plated thanks to the addition of spaetzle and sautéed zucchini, carrots and onions.
Unfortunately, the spaetzle was gummy. Each of the short, curly pasta pieces shimmered as if lightly fried, but none of the pieces had the nuttiness or subtle crunchiness associated with this popular German side dish.
Beef stroganoff ($24) featured a large shallow bowl of beef tips and mushrooms on a bed of wide noodles in a velvety sauce. This included two slices of grilled bread. Each piece bore perfect golden grill marks on one side, while the other was charred. Grilled bread is clearly not the chef’s forte here.
Still, the stroganoff was not only a plentiful serving, it was rich and earthy. The ratio of meat to ’shrooms was about equal. The noodles were a traditional way to highlight them and provided additional texture.
Edel Weiss: Breaded pork schnitzel, mushrooms, and wine sauce spaetzle (The Gazette: Cody Van Hooser)
For those unsure which of the many available wines to choose from, it’s possible to order a flight to sample a variety. Other alcoholic beverages have fruit as their base. For example, the “Winearita” ($14) has a wine base with triple sec, lime and brandy. Full disclosure: I didn’t try it.
With such a small clientele when we dined, our server was attentive without being invasive. I suspect she’s just as adept with a fuller house.
Fountain Creek Winery and Eatery
Continental cuisine
Location: 606 S. Santa Fe Ave., Fountain
Contact: 1-719-661-2910; fountaincreekwinery.com (CQ)
Prices: $24 to $30
Hours: 11 a.m.-8 p.m. Monday through Thursday; 11 a.m.– 9 p.m. Friday and Saturday; 10 a.m.-8 p.m. Sunday.
Details: Credit cards accepted. Alcohol. Wi-Fi.
Favorite dishes: Beef stroganoff.
Other: Gluten-free and limited vegan options available.
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