Rembrant’s Gallery & Wine Bar
to offer more alcoholic options
Owner Maile to hold a
grand re-opening week of Sept. 16-21
(September 2019) – The “Wine Bar” is no longer limited to serving only wine. One of the new three-way liquor licenses approved by the State of Indiana was issued to Rembrandt’s Gallery and Wine Bar, 325 E. Main St. in Madison, Ind. The expanded license, received on July 18, is one of five licenses that became available as a result of the new Riverfront Development District approved by the Madison City Council in December 2019. Once approved, a new license must actually be received by the establishment before any liquor is served.
To publicize the options now available under the new license, Rembrandt’s owner Bob Maile announced the “grand re-opening” celebration for the week of Sept. 16-21.
Photo by Sharyn Whitman
Rembrant’s owner Bob Maile has expanded his business to include beer and alcohol, plus more food options.
Different drinks and cocktails will be featured each night to highlight the new choices available. That week will also highlight new expanded hours by adding 5-9 p.m. Monday through Wednesday plus expanded menu options. Singer-Songwriter Jimmy Davis will be featured Friday night and a surprise guest will be featured Saturday night. Special entertainment will continue to be scheduled on Friday and Saturday nights, with hours from 5-10 p.m.
The State of Indiana created this type of liquor license to increase economic development and vitality in specified locations or sites. So far, three of the five new licenses have been approved by the Madison City Council.
Reminiscing back to the beginning 16 years ago, Maile said he opened his store as a custom table manufacturing shop after purchasing the building in 2003. He and Micah Curry produced tables that could not be found in a furniture store. The tables were designed individually with clients using specialized woods.
After five years of the table business, Maile expanded to become the Artisan Gallery at Madison Tableworks. The wine bar was his next idea in 2014. He started serving wine to create additional traffic to showcase the tables. There was no kitchen. Only wine was served, but eventually cheese and fruit were added. To provide seating, he purchased unique chairs from two companies that produce high quality all-wood chairs. There are different styles and different types of wood to present all of the chair options available to order with the custom tables.
Always ready for a new challenge, Maile next investigated serving wood-fired pizza. “It took three months to figure out the recipes and learn how to use the ovens.
Because the dough needs to be started early in the morning, it takes all day to make artisan pizzas. Then it took us another month to figure out how to make 40 pizzas per night.”
Eventually, other appetizers, salad and flatbreads were added. The food is designed to complement the wines. Gourmet burgers are now available. There is no carryout. He considered other menu options, such as barbecue. However, Maile explained, “Barbecue is just too messy.” Instead, he is now working on smoking brisket.
To expand the entertainment options, a stage was built in the back of the dining area. Paul Dills, a Rembrandt’s regular customer, offered to entrust his piano to Maile. It was a beautiful Yamaha 5-foot-8 grand piano he had inherited from his mother.
“Since I don’t play myself, the piano was just sitting around. I thought my mother would appreciate the fact that it is being played and enjoyed.”
According to Maile, Rembrandt’s will feature jazz and classical music to continue to be unique. Dills continued,
“I believe Madison needs an upscale place to relax. Rembrandt’s is not a sports bar. It is a place to enjoy good quality music with good wine and good food. Madison needs that.”
The State of Indiana normally limits the number of liquor licenses based on the population of a city or town. This Riverfront Development District type of liquor license must be approved by the Madison City Council, must be renewed annually and requires a minimum of $100,000 in food revenue for the first two years. After two years, the food minimum requirement jumps to $125,000.
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