CRISP Wine Bar Eatery in The Woodlands Opens Monday, April 20

The Woodlands, TX – Dave Dobbins, partner and general manager of Crisp Wine Bar Eatery – The Woodlands, located at 2520 Research Forest Dr. announces that the restaurant will open at 10 am on Monday, April 20, 2015. “We will be serving lunch and dinner every day,” stated Dobbins. “In a few weeks, we will be adding brunch on Friday, Saturday and Sunday. We are thrilled to be opening Crisp in The Woodlands,” added Dobbins, “this is our home town.”

“We are a chef driven restaurant, where everything is made fresh from scratch daily,” stated partner and culinary director Jared M. Estes. “The tomato sauce we use was my grandmother’s, so you would be correct, if you said we were cooking with love.”

Lunch Specials>>

Dinner Menu>>

Brunch>>

Weekly Specials>>

Wine Menu>>

Craft Draft Brews>>

Hours of operation are:

Monday – Thursdays: 10am-10pm

Friday and Saturday: 9am-12am

Sunday: 9am-10pm

Happy Hour:

Monday – Friday: 3pm-7pm

Signature Dishes Include:

Chilled Scallop Crudo – Raw Scallops, Pickled Fennel, Cucumber, Avocado, Green Apples and EVO. $13

D-B-G & Greens – Crispy Duck Leg, Dr. Pepper© Beets, Goat Cheese, Organic Arugula, Pickled Fennel and Balsamic Vinaigrette. $11

Parmesan Meatballs XL – Yes, each meat ball is half a pound! Braised in Roasted Garlic Tomato Sauce with Spaghetti, Aged Provolone and Fresh Basil. $17
 
San Fran’s North Beach Pizza – Pepperoni, Rosemary Ham, Fennel Seed Sausage, Sicilian Olive, Chili Flake, Little Tomatoes and Red Sauce. $18
 
Grilled ½ Pound Beef Tenderloin – served with Mac & Cheese, Grilled Asparagus, Gorgonzola and Butter Braised Mushrooms. $30

Death By Brownie – Dark Chocolate, Red Wine Chocolate Fudge and Vanilla Gelato. $8

You can also visit Crisp’s other location in Houston at 2220 Bevis St., Houston, Texas 77008, 713-360-0222

Principles at Crisp Wine Bar Eatery – The Woodlands

Dave Dobbins (Partner and General Manager)
Dobbins’ first job at age fourteen was as a busboy in a neighborhood restaurant. He worked almost every position at a restaurant throughout high school and college, after which he graduated with a double major in Culinary Arts and Hospitality Management from Akron University.

“During college I worked as a line cook at Akron City Club,” stated Dobbins, “and as a personal chef and off-site catering chef for O’Neil House Catering.” He is also an accomplished ice sculptor, winning several local competitions, and placing first in the NICA National Collegiate Ice Sculpting Competition in 2000.

After College, he began his career as a kitchen supervisor for Jillian’s Billiards Club, and was quickly promoted to Bar Manager.  At Chili’s Grill and Bar, he was promoted from manager to general manager after just one year and three months, making him the youngest GM in the company at age 27.

Dobbins left Chili’s in 2008 to open a new concept, Firebirds Wood Fired Grill, where he was the bar manager and wine buyer.  He returned to Chili’s as a general manager in 2010, before joining the team at CRISP in 2014. “My job is to implement systems that will continue to improve the guest experience,” added Dobbins, “and help grow the brand by ensuring consistency and quality across multiple locations.”

Al Scavelli (Partner)
Scavelli fell in love with the restaurant industry at age eight, the day he first stepped foot into his uncle’s pizza shop in Canton, Ohio. He enjoyed doing everything, from folding pizza boxes to handing out promotional flyers around the neighborhood.  Scavelli worked in almost every department of the service industry throughout high school and college.

He moved to Houston, and at age 25, he became the general manager of a legendary neighborhood Midtown bar/restaurant called Pub Fiction, in May of 2005.  Within two years Scavelli became a partner, and focused on the day-to-day operations, and helped build the brand to be of one of the top grossing bar/restaurants in Houston.  He stepped down as general manager of Pub Fiction in 2010, to focus his attention on conceptualizing Crisp Wine Bar Eatery.  He created Brick & Mortar Hospitality, Inc. with his business partners, and set out to grow the Crisp brand, now opening the second location in the rapidly growing Woodlands area of Houston.

Asked why he chose the Woodlands for his second location, Scavelli responded, “My wife Melissa Scavelli, and her entire family grew up in the Shandendoah area of The Woodlands, which is right down the street from the restaurant. I have enjoyed getting to know the area that we now call home.”