Movement at Mike’s

The bar at the Dive.

I stopped into Mike’s Wine Dive at 4714 E. Douglas for lunch on Thursday, and manager Brad Beyer handed me a long, long, long list of all sorts of new menu items, specials, events and additions planned for the restaurant. Among them:

Krupp Brothers wine dinner: The venue will host a wine dinner starting at 6:30 p.m. on Wednesday. It’s a four-course meal paired with wines from the Krupp Brothers winery of Napa Valley. The menu will include items such as rack of lamb with gorgonzola potatoes au gratin, and venison meatballs with pasta ribbons. The dinner is $80 a person. Call 316-613-2772 to make a reservation.

Blue-plate specials: Starting in mid-April, Mike’s will begin offering daily blue-plate specials at lunchtime that all cost $7 plus tax. They’ll have chicken fried steak on Mondays,  chicken noodles over mashed potatoes on Wednesdays, Burgandy beef tips on Thursdays and fish tacos on Fridays. Tuesdays will offer a “chef’s choice” special.

Fish tacos: Speaking of fish tacos, Mike’s has recently begun serving them on Fridays, and Beyer says they’re going over so well, they’re considering adding them to the menu permanently.

Wine cellar: Mike’s has turned a room in the restaurant’s basement into an attractive and classy wine cellar that people can use for small, private events. It’ll be available starting in mid-April.

Delano bread: The restaurant recently began buying its burger buns and sandwich bread from Delano Bakery.

Odds and ends: Every Monday, Mikes offers 20 different bottles of wine for $20 apeice, and it serves $5 martinis and $2.50 wells on Thursdays. Karoke starts at 10 p.m on Thursdays.