Sixty Vines


Has it been too long since your last Napa vacation? Not to worry – Napa feels much closer to home when you step inside Sixty Vines, Plano’s newest restaurant offering wine on tap paired with wine country cuisine.

Upon entering Sixty Vines, diners are greeted by a bright, open space that feels like a massive, upscale wine tasting room. Several long communal tables are featured in the center of the room, with smaller, more private tables to the sides. Crafted from beautiful acacia wood, the wine bar at the back provides space to enjoy a glass of wine while you wait for your table, and a kitchen bar made of Carrara marble delivers an up-close look at the culinary action. Two beautiful outdoor spaces called The Greenhouse and The Terrace add to the selection of backdrops for your dining experience, creating the perfect space for every occasion.

Sixty Vines’ spacious main dining room is flooded with natural light // photos by Jennifer Shertzer

Sixty Vines features 41 wines on tap, including three rosés and a sparkling wine made on South Congress in Austin, 18 craft beers and a nitro cold brew coffee from Stumptown (that’s 60 taps in total, if you’re counting). All of their wines are available in 2.5 ounce, 5 ounce, 8 ounce and 750 ml pours, which means you can sample several small pours before committing to a whole bottle.

Sixty Vines has 60 taps, featuring wine, beer and even cold brew coffee

Unique to the wine program at Sixty Vines is the ability to take your favorite tap wine home with you. Joining the restaurant’s Vine Huggers Club allows you to choose between one or two liters of wine per month from their very own wine brand, Vine Huggers (VH), crafted by Napa winemaker extraordinaire William Knuttel. In addition to the wine perks and reward points, you also have the hook-up on priority reservations and other insider events using their Sixty Vines app. For everyone else, take advantage of their “Tappy Hour” Monday-Friday from 3pm-6pm, with half price VH wines, bar bites and other daily specials.

Prosciutto is freshly sliced for the charcuterie board

The artfully bound menu at Sixty Vines beautifully presents their selection of wine country cuisine, designed by Executive Chef John Franke and Chef de Cuisine Stan Rodrigues. When asked how the menu was conceived, General Manager Justin Beam explained that the team made several trips to Napa, Sonoma and other wine country locales to gain inspiration from “how people eat food designed around what wine they are drinking.” Sixty Vine’s version of wine country cuisine displays some Italian influence, like Neapolitan pizza, house made pasta and a first-class charcuterie program, but you’ll also find an Akaushi Burger, Manila Clams, Farm Toasts and oodles of vegetarian options on the menu. For brunch they feature Pineapple Upside-Down Pancakes and Angel Food French Toast.

Sixty Vines’ Margherita pizza features basil pesto, fresh tomatoes, mozzarella, romano cheese and micro basil
Sixty Vines’ Steelhead Trout, with oak-grilled fillet, tarragon, garlic & coriander butter and chilled heirloom bean salad

The expertly crafted menu is easily matched by the service here. The team have all been trained by Master Sommeliers, Beam explained. “We flew three Master Somms here from all over the country, and they led an intensive two-day, 16-hour class, followed by an exam for 75 of our team members. There are only 230 Master Somms on planet Earth, so to have three of them here, in our restaurant, leading classes on wine theory and education, the deductive tasting method and proper wine service was an incredible commitment that we made to increase the base line knowledge of our team.” The staff’s understanding of the menu and wine shines, and the management was very observant and helpful, even during a bustling opening week. It’s obvious that they truly care about their concept and the people they’re serving.


Sixty Vines is the latest concept by Front Burner Restaurants, owned by Randy DeWitt and Jack Gibbons, who first brought neighboring Whiskey Cake and Mexican Sugar to Plano. Justin Beam, General Manager of Sixty Vines, is no stranger to Plano. “I went to Plano schools K-12, and both of my parents were longtime educators in the PISD, so opening up a restaurant here is very near and dear to my heart,” said Beam.

He further explained, “We really believe in Plano, and in offering up unique, value-driven experiences to the suburbs of large cities that you just can’t get unless you make the drive downtown. We feel like we offer something that the community doesn’t already have with these three unique brands, and at the same time we feel like the city of Plano offers us some things that you just can’t find anywhere else in the country.”

Click photos to enlarge:

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