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Cru Uncorked

La belle vie.

When it comes to the experience of food – sight, smell, taste and texture – it all matters. Beautiful plating. Rigorously chosen ingredients. Daring flavors. Perfectly paired wines. They delight and satisfy. Inspire adventure, or comfort. The care we take to bring the memorable to your table reflects our passion – to make the ordinary something exceptional.

About the Space

Escape to the French countryside.

Smoky woods, vaulted ceilings, fine stonework and rich textiles drape Cru Uncorked in sophisticated luxury. Our four dining rooms – Terroir, Vineyard, Winery and Wine Cellar, each with its own fireplace – feature French antiques and original artwork on the winemaking process.

Background noise has been minimized, and privacy enhanced. From wide table distances, to carpeted and heated floors, to upholstered chairs and intimate settings, we’ve designed every detail to provide the optimal space for conversation and comfort.

Share a cocktail pre- or post-dinner in our comfortable rustic lounge. As the seasons permit, enjoy long peaceful evenings when you dine on our outdoor terrace.

The Specifics

Taking Dinner Reservations from 5pm–9pm, Monday–Saturday.

Please arrive a few minutes pior to your seating time and plan on spending several hours dining.

Our intimate lounge and outdoor patio are open to guests without reservations from 4:30pm until closing to enjoy cocktails, cheese, and our bar menu.

Please enjoy our complimentary valet and coat check.

Reserve a dining area, or the banquet room for your next event or celebration, when you call, or speak with a member of our staff.

Be one of the first to learn about our premier events, menus and rare wine label acquisitions. Join our email list and follow us on social media.

Dress

We welcome business and business casual attire. If jeans are a preferred choice, well-maintained denim in a dark shade is requested. While dining with us, we ask that our gentleman guests refrain from wearing hats inside the building.

The Collection

Cru Uncorked brings you a collection of artwork and French antiques curated to enhance the dining experience.

Each piece has been selected to complement a relaxing evening of incredible food, wine and service. From the moment you enter, fine art sets the stage for an unforgettable experience. Winemaking relics, French jazz-era reliefs, period antiques, Napa Valley photography and vineyard-inspired artwork establish an atmosphere steeped in history and the mythos of du vin.

Lounge

Lobby

Josephine Baker reliefs discovered at a fruit stand on the Left Bank of Paris, by unknown artist, circa 1950.

when in paris

Josephine Baker

Born in St. Louis, Missouri in 1906, Josephine Baker is arguably France’s most famous American jazz import. Performing at the renowned Folies Bergère music hall, Baker amazed audiences by dancing topless in a skirt made of bananas for the La Folie du Jour. Baker’s legacy includes a lifetime of work advocating for racial justice around the world.

Terroir & Vineyard Rooms

Terroir & Vineyard Rooms

Photographic murals of Napa Valley vineyards and landscapes, by photographer Ryn Clarke; antique fireplace surround with antique French wine barrel markers, circa 1800’s.

Wine Cellar Room

Wine Cellar Room

Reprint of the Maurin Quina, a famous French wine poster by the celebrated artist Leonetto Cappiello, circa 1906.

Wine Cellar Room

Wine Cellar Room

Reprint of the Maurin Quina, a famous French wine poster by the celebrated artist Leonetto Cappiello, circa 1906 (top).

A collection of 40 antique tastevins from around the world, 25 antique cheese knives and antique corkscrews (bottom).

Wine Corridor

Wine Corridor

A pair of antique French gates, provenance unknown, circa 1890.

Lounge

Lounge

Three Mouton Rothschild original label posters, circa 1982, 1989 and 2011; four original maps of Paris, circa 1910; three French grape baskets, originally worn by vineyard laborers, circa 1890’s.

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The Team

Chris Oppewall - President

Chris Oppewall

President

Chris Oppewall brings a true “farm to tablecloth” experience to Cru Uncorked. Coming from the family’s farm in Iowa to top resorts with the cellars of top Chateaux provides a wealth of experience from which to draw upon. Chris credits a passion for quality and beauty as the unifying element between time on the farm and a career filled with diamonds and stars. An eager student and teacher with all things wine makes Cru Uncorked a match as natural as Lamb and Bordeaux. In the moments away from work, Chris enjoys time with his wife, three children and dog.

Janine Poleman - Maître d'Hôtel, Sommelier

Janine Poleman

Maître d'Hôtel, Sommelier

The leader of the service team at Cru Uncorked, Janine brings experience from New Orleans to Bordeaux to Moreland Hills.  Having worked in world-renowned restaurants coupled with a deep involvement in the wine industry, as an importer, sommelier, educator, and auctioneer of stage and screen, Janine's rich background is evident in her warm hospitality.  A Victorian ruralist at heart, her love of storytelling and craftsmanship extends to artistic pursuits and the renovation of a dilapidated farmhouse with her terribly patient husband.

 

John Stropki - Executive Head Chef

John Stropki

Executive Head Chef

John Stropki is the Executive Head Chef at Cru Uncorked. A Cleveland native, John studied at The Culinary Institute of America and The French Pastry School. He apprenticed with American Culinary Federation and has experience in a variety of hospitality offerings including hotels, restaurants, clubs and corporate dining. The artistry of the craft drew him to the industry after high school. He is passionate about plate design, pastry proficiency and culinary education. As the Executive Head Chef at Cru Uncorked, John feels blessed to express his vision as a chef work while working with the highest integrity ingredients at this world-class organization.

Sam Lesniak - Executive Sous Chef

Sam Lesniak

Executive Sous Chef

Sam Lesniak is the Executive Sous Chef at Cru Uncorked. Born and raised in Cleveland, Sam's family is steeped in culinary tradition.  Since age 18 he has been cooking in fine dining.  His style is contemporary American cuisine with French technique.  Never one to shy away from bold flavors, new ingredients or new cooking methods, Sam's always excited to push boundaries of flavor. Sam brings the same intensity to fitness as an avid gym attendee during his time off. 

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