Cru Table

10/09/2026

Turn your manic Monday into a Monday paella 🥘 party!

Check us out at beach + vine !

He’s back! Chef Chris Perry is back on Monday, October 12, and he’s joined by sous-chef Roberto Suarez! Known locally as Robert, Kathy’s husband and DJ Cab Franc 😎

$30 fixed price, fixed menu. Beverages not included. Reservations required, and we’re going to keep it tight this Monday, so the Paella is fresh! Book online between 5:30-7:00 or call the bar and we will book for you! Cheers 🥂

**epairing **ebar

09/30/2026

It's been an amazing, jam packed, incredible 10 days here at Cru!

6 services, 2000+ miles, an aching back, warm heart, and memories that will last!

I finished it off Monday with beach + vine . I love Spanish food, and Kathy & Robert love spanish w**e. It was a pop-up match made in heaven.

Stay tuned for our paella 🥘 night coming up! Robert pulled my arm, and I'll be serving it up right along side him in a couple weeks!

It's busy, but I'm never too busy to elevate your next occasion.

09/23/2026

📚🍷☕WE’RE EVOLVING — AND WE WANT YOU TO BE PART OF IT!

Something new is coming very soon to Decant. We promised a week of exciting announcements and here is another one! Picture it: w**e, bookstore, coffee, tea and community vibes!

We’re evolving into a cozy, intimate space bringing together books, w**e, coffee & tea — with new and used books, journals, local crafts, and all those little things you love about a great bookstore. We are OPEN regular hours in the meantime, but we are staring to build our book collection while Chris works his magic in building new shelves and I work redesigning the space.

So we’re starting to build our collection — and we want YOU to help curate it.

Starting today, clear out those bookshelves and bring your gently used books to Decant!

We’re trading great books for w**e perks. 🍷

📚 HERE’S HOW IT WORKS:

**5–9 premium books**
→ 10% off your bar tab

**10–19 premium books**
→ 1 complimentary glass of w**e OR 2 beers

**20+ premium books**
→ $15 Decant gift card

*Premium books = new releases, sought-after titles, or books in excellent/gently used condition.

And yes — we want the books curated by YOU.

Bring us the books you loved.
The books you think someone else should read.
The books you've outgrown.
The books sitting on your shelf waiting for their next chapter.

We’ll give them a new home.

Because this isn't just about opening a hybrid concept of w**e bar + bookstore.

It’s about building a community.

Books are close to our heart as I had already owned a bookstore and this has been a dream! We decided its time to bring a bookstore to NSB! Imagine a place to welcome authors, to chill at lunchtime while you work, to smell the books, the w**e, the coffee. To meet with friends and your book club. Just imagine!

We already have the art.
We have the w**e, food and creativity.

Now let's build a stronger literary culture in New Smyrna Beach. 📚

Help us build NSB’s newest literary hub.

Launching VERY soon!

📍 Bring your books to Decant W**e Bar & Shop
📚 Start clearing those shelves.
🍷 Your books might just buy you a glass of w**e.

This next chapter belongs to all of us!

Cheers!

09/15/2026

The Bounty Of The Sea:
This beautiful Tuna Belly needed a little trimming, but that was about it.

From the ocean to your table, all in a day.

I laid roots here about a year ago, and it's so nice being coastal based. The access to seafood that Florida and it's amazing anglers provide is 2nd to none.

Blackfin Tuna Tartare W/ Toasted Sesame, Ginger & Lemon Dressing, Avocado and Dill Cucumber. Served alongside warm baguette crostinis.

I'm a Personal Chef located in . I specialize in private services for people that want to elevate their culinary experience to the next level.

09/09/2026

As a private chef it's my responsibility to to upkeep client relations, menu creation, preparation, ex*****on, and plating to name a few things.

This isn't an easy line of work, filled with hard doses of high intensity and stress. Back to back events and at times, chaos up to the moment the first pan hits the flame. To then maintain calm within the storm in an unfamiliar kitchen, with eyes watching your every move. The pressure is constant, when the heat is on.

I love the heat.

And then the sails open, the ship disembarks. The first course is gently placed at your dinner table.

In between that, I enjoy family time, and Disney 😁.

The First Course:
Albondiga: Pork, Beef, Veal W/ Pimiento Roasted pepper ring, Roasted and peeled cherry tomato, Smoked paprika gastrique, 12 Month Manchego

09/04/2026

U10 Scallops anyone?

I cooked 8 of these beauties for a service last week. They were like butter, baby. 10/10 U10's

Truffle Salt, Cast Iron Sear, & a light salad W/ Ch*****ne Lemon Vinaigrette, finished W/ a silky Gribiche Sauce OTS

Pickett's Seafood Has a small, but exclusive fresh catch selection, and what they offer is quality. Thanks for having exactly what my clients wanted!

Shop local businesses and services 👍 🐟