Visiting MT Barrel Tasting Room in Peoria is an interactive experience from start to finish. And it begins with a little explanation from the owner.
Pick a seat in the sunlight-filled dining area or a stool at the bar and hand a credit card to the staff. In return, you'll get a white plastic card to scan at the wine-pouring machines.
On one wall, a row of glass-fronted cases holds 20 wine bottles. Pick a glass from the shelf above and peruse the selection. Framed menus above each case describe the varieties within, starting with bubbles and whites, and deepening in color and taste as you move to the right. One case holds all European reds. The final case offers the heaviest options.
Unsure what to try? Hold the white card up to the reader and place your glass beneath the stainless steel nozzle. Select a 1-ounce pour to taste a sip. If you love your selection, opt for a 3 or 5-ounce pour. If not, move on to the next.
Those who aren't wine fans can still participate in the self-pour fun. Four beers are on tap, and other selections are available in cans.
Once you've tasted and settled on a wine to enjoy, return to your table. Customers can sit and relax, or get up multiple times to refill their glasses and taste different wines. Conversation naturally flows as customers congregate around the wine machines, sipping and sharing their thoughts.
MT Barrel opened in late June. Owners Michelle Leon Diver and Tommy Diver brought their new concept to Park West, a walkable shopping and dining district off Northern Avenue just west of the Loop 101. And judging by the crowd on a recent weekend afternoon, it's a welcome addition to the neighborhood.
The food menu offers classic wine bar accompaniments, such as a meat and cheese board, flatbread pizzas and whipped ricotta with rosemary olive oil and artisanal bread. A sausage board is geared toward customers sipping beer. But sprinkled throughout the menu, there are some more unexpected eats as well.
Inspired by Leon Diver's Puerto Rican heritage, Caribbean flavors enter the chat with tostones rellenos, a Jibarito sandwich served on crispy plantains and bistec encebollado, Puerto Rican steak and onions.
The tostones rellenos come in an order of four bite-sized cups filled with a rich, savory spiced beef picadillo. The plantain cups sit atop a tangy garlic aioli, and are sprinkled with fresh cilantro. Each bite offers a burst of flavors and textures, with crisp plantains, rich meat, cool, creamy aioli and bright, fresh herbs.
From the "handhelds" section, the Pan Con Lechon is a hearty sandwich, perfect for splitting, that comes with arroz con gandules, or seasoned rice with pigeon peas. Tender slow-roasted pork is topped with sweet caramelized onions and more of the tasty garlic aioli, and served on crisp Italian bread. It's decadent and satisfying, and pairs well with some of the sweeter wines.
Larger items are available after 4 p.m. and include a sampler platter offering a "Taste of the Island" and a tempting short rib rigatoni.
Whether you stop by for a snack and a few sips, or settle in for the evening and enjoy wine with dinner, MT Barrel is a welcome reprieve from restaurants that rush you out the door. At this new West Valley destination, customers can slow down, sip and stay a while with everything they may need available at the touch of a button.
