Reynolds Family Winery
The Reynolds Family interest in wine started when the youngest boy, Steve Reynolds, was living in Germany as a young teenager. Wine was always part of his daily life and his father often took the whole family on wine tasting trips through Europe. He is grateful to his father for sharing his passion and infecting him with his enthusiasm for wine. Steve and his father dreamt of building a winery together and their vision became reality when he and his wife, Suzie, traded their dental practice for the life of wine growers in 1994.
The winery is Tuscan style, one of Steve’s father’s favorite wine growing regions, and is surrounded by 10 acres Cabernet Sauvignon, planted in 1996. Their first vintage was produced in 1999, and they now create eight wines, including a Sauvignon Blanc, Chardonnay, two Pinot Noir’s (from the Russian River Valley and Los Carneros), a Merlot, the Estate Cabernet, a Reserve Stag’s Leap Cabernet Sauvignon and a red wine Bordeaux blend appropriately called “Persistence” TM. Steve Reynolds, Winemaker and Owner, has long championed the Triangle Wine Experience and the children of the Frankie Lemmon School.
ORO Restaurant and Lounge
ORO Restaurant & Lounge, located in the heart of Downtown Raleigh, is a fun, chic, and casual restaurant in the PNC Building. Rather than offering individual starters and main courses, ORO serves dishes that are designed for sharing among friends and are brought to the table steadily and continuously throughout the meal. ORO’s wine list, cocktail selection, and variety of local beers are diverse and exciting to please all palates.
Chris Hylton, Owner and Executive Chef of ORO, began his culinary career in Los Angeles, California at age 18 and came to Raleigh from Washington, DC where he was the Executive Chef at OYA Restaurant & Lounge. Prior to making his way to the east coast, Chris held a number of culinary and management positions at various restaurants in Los Angeles including Mobay, Kas-bah, and Linq. Chris enjoys pairing recognizable foods with international flavors and ingredients to create unique dishes that are powerful in flavor and beautiful in design. Chris uses local and seasonal ingredients whenever possible and is constantly evolving the menu to create the latest in food trends and seasonal delicacies.