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Scot and Rania Kinney stand behind the new bar at UnWine’d at Key West: Cafe and Grill.” Allie Ginwala photo.




UnWine’d at Key West: Cafe & Grill

865 Second St., Manchester, unwined.net
Re-opening mid-September.




Concepts combine
UnWine’d and Key West Cafe merge

09/03/15
By Allie Ginwala aginwala@hippopress.com



On a recent Thursday afternoon, UnWine’d owner Scot Kinney was writing with brightly colored chalk on a large blackboard behind the restaurant’s newly installed bar. The words “UnWine’d at Key West Cafe & Grill” and the sketch of a palm tree stood as the backdrop for the cork bar with a pinstripe of beach sand laid into the middle, a physical expression of the Manchester restaurant’s new concept.

After running two restaurants for the past year — UnWine’d in Manchester and Key West Cafe in Goffstown — Kinney and his wife Rania are fusing the two concepts together in the Manchester location with breakfast, lunch and dinner that will feature UnWine’d favorite dishes and Caribbean-inspired cuisine. 
 
Rejuvenate and refresh 
Kinney never saw himself owning two restaurants. In fact, since UnWine’d opened in 2001, patrons have suggested he open another location, but his answer was always no. It wasn’t until he was approached about an opportunity in Goffstown that he considered the possibility. 
“This did just kind of fall into place with a good opportunity somebody approached us with, and we decided, hey, let’s give it a shot,” Kinney said.
Key West Cafe, a breakfast and lunch spot with a Caribbean flair, opened in July 2014. The idea was to make it completely different than UnWine’d in order to keep things interesting and manageable.
“I didn’t want to do a dinner place and have two running at the same time,” he said. “I’m very hands-on, I try to be at my businesses all the time, so it made sense to do something breakfast [and] lunch.”
After a year in, however, the ebb and flow of the Goffstown business was not where he wanted it to be, so he decided to close and reevaluate. Since UnWine’d  is the main business, Kinney thought that instead of just closing in Goffstown, he could merge the two concepts to bring new life to the restaurant in Manchester.
He wants to stick with the Key West concept because he’s “always had a little part of Florida in my heart.”
“I used to live there. I have a business down there,” he said. “I’m just a very laid-back, tropical, Floridian type guy by nature.”
 
What’s on the menu? 
The dinner menu at UnWine’d at Key West: Cafe and Grill will feature one side of Caribbean dishes like fried plantains, Jamaican meat pies and macadamia crusted fish, and one side of UnWine’d menu favorites. 
New to UnWine’d are breakfast and lunch options, which are an expanded version of the Goffstown menu. They’ll go from one breakfast burrito to three and also add a third omelet. Sweet and savory crepes and fruit smoothies will also be on the menu. Kinney said there will be a “grab and go” feel for those heading to work in the morning in addition to the sit-down crowd looking for a nice meal and a mimosa. Conch chowder, Cubans and Reubens will be on the lunch menu.
“We want people to feel like they’re getting away from the normalcy,” Kinney said. 
He hopes to conjure a vacation-like atmosphere with tropical drinks, calypso music and little umbrellas.
 
Turning two into one 
UnWine’d will be closed for the beginning of September for renovations. The goal is to reopen in mid-September for breakfast, lunch and dinner six days a week (it’ll be closed on Tuesdays).
With the new concept comes a new atmosphere in the restaurant — the space will have two vibes just like the menu. They’re going to open up the area that divides the two sections of the dining room and make it all one level.
Guests will have two atmospheres with different decor to choose from while dining — the intimate atmosphere currently associated with UnWine’d and the vibrant playfulness of Key West Cafe. Even with the stark difference in setting, the two spaces will flow. And regardless of which side you sit on, you’ll be able to order from both menus. 
“The coziness, the quietness … [that atmosphere] is slowly a dying breed but we’re trying to rejuvenate it,” he said. “We’re hoping this is something that’s going to re-spark people’s interest, give them another reason to come in.” 
 
As seen in the September 3, 2015 issue of the Hippo.





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