Nov. 9, 2021

Well-known chef Nicholas Skajewski is joining R Wine Bar & Kitchen in a move that will expand its menu and offer more options for events.

Skajewski will be the culinary director for the business, and his own business, Skajewski Catering, was acquired by R Wine Bar and rebranded R Catering.

It will continue to cater outside events in addition to supporting the growing business at R Wine Bar, which recently marked three years at 322 E. Eighth St.

“He’s really, really well-regarded in town,” co-owner Riccardo Tarabelsi said. “He’s innovative and extremely technical but also really likes people and likes talking to guests. We wanted to hire him as our culinary director to show people we’re as serious about food as we are about wine. And that’s been a natural evolution over the last three years.”

Skajewski already has helped bring new additions to the menu, and a fully expanded menu will be launched the week of Thanksgiving, Tarabelsi said.

“We’re keeping all the pastas. That will be the No. 1 question. We will not get rid of that. But more appetizers, more entrees and dessert,” he said.

“You’re going to see a lot more seafood, which is something we get a lot of requests on. So scallops, mussels, we just ran a blackened salmon feature that will be on the menu. We do weekly features, which is great live feedback to get from people. And when we sell out almost every night, it’s a good sign it should be on the menu.”

Skajewski also will oversee custom menus for events at R Wine Bar, from buffets to multicourse dinners, Tarabelsi said.

“It’s almost like a private wine dinner. It’s pretty exciting. He’s definitely a great fit, and I appreciate the leadership he’s already bringing to our kitchen staff,” he said.

“Even last night, we had reservations on a Monday. We’re a destination for dinner, which is cool. It feels like when we first opened we were a wine bar that happened to have some food, and now we’re a restaurant that happens to be a wine bar and a live music venue and a wine club. It’s been fun to really grow it organically, which was my entire strategy.”