NORWICH – The culinary landscape of downtown Norwich is on the verge of being injected with a renewed energy with the transformation of Uncorked Cafe and Lounge into 28 South Tapas and Wine Bar.

Under the guidance of owners Eric Guinn, and Beth and Bob Nassar, the downtown eatery will be reinvented to offer Norwich its creative menu and relaxed atmosphere. Guinn, with the help of a small – but dedicated – staff, offers Norwich residents a unique dining experience. About his staff, Guinn said, “We're well educated on the stuff we serve – it's a lifestyle, not a job.”

Guinn describes the restaurant as a tapas and wine bar that serves small cuisine and has a full lunch and dinner menu. 28 South has a variety of craft beers on tap – all from the northeast US. “The wine selection,” said Guinn, “Consists of the best hand-picked wines from all over the world.”

All of the dishes prepared at 28 South are prepared from the finest ingredients available. Guinn tries to purchase all of his meats locally and searches out organic ingredients whenever possible. When the butcher season starts this spring, Guinn will be buying locally raised organic chicken, local grass fed beef and locally produced pork. “All the vegetables we use are organic,” said Guinn. “We do the best we can to use as many organic ingredients as possible.”

The tapas and dinner menus at 28 South have a variety of gluten free and vegetarian selections. Furthermore, any items on the lunch menu can be ordered on gluten free bread.

When asked what kind of fare 28 South will be serving, Guinn laughs and exclaimed that it's basically anything he wants. “It's really hard to classify,” said Guinn. “Some of it is Asian Fusion. But then there is Spanish, some American favorites, and a little Italian.”

“It's fun because we're not locked down to anything,” said Guinn. “We're not a steakhouse or a burger joint. We're free to do whatever we want.”

Guinn also claims that 28 South is the only place in the area that offers tapas. Tapas, describes Guinn, is small plate cuisine. “In Spain,” said Guinn, “around 3:30 or 4 in the afternoon, everyone leaves work and goes to the bars and has a glass of wine and a sampling of something. Basically, it's like an appetizer. It's a whole menu on its own and serves both lunch and dinner.”

Tapas selections are brought out to patrons staggered – or one at a time. This allows diners to enjoy a relaxed meal with conversation. Furthermore, it allows diners to sample a variety of dishes without feeling rushed.