Bistro Dining: Full-service dining is offered daily in the Pavilion 10am-4pm.

Max Bistro Dining Accommodation: 14 Guests 
Large dining groups of 15 guests or more must be scheduled through the Banquet & Private Events department at least 1 week in advance. Please call the winery at (336) 236-9463 or email info@childressvineyards.com for arrangements.

Bistro Take-Out Available Monday – Friday, 10am – 3:30pm
Take-out unavailable on Saturdays and Sundays.

​*Accessible parking available at Pavilion for Bistro dining;  No outside food, beverages or pets allowed.

• Arrive to your reservation on time. We can hold your table for up to 15 minutes; Otherwise your will lose your reservation.

Please Note: For parties larger than 9, all guests must be present before being seated.

Accessible parking is available at the Grand Pavilion.

If you are celebrating an occasion and plan to bring your own dessert, a $3 plating fee will be charged per person in your party. We do not allow outside food or décor onsite.

Executive Chef Shane Hamilton

For those of you who don’t know, Chef Shane is the brilliant mind behind the delicious food that is served in our Bistro. His creativity in the kitchen has earned him the reputation of an elite chef. Guests visit from all over to dine in The Bistro and swoon over the masterpiece meals that he envisions then creates

Get to know Chef Shane:

I was drawn to the culinary arts because it is the perfect blend of creativity, discipline, and connection. Cooking is a way to create experiences for people, bring them together, and create lasting memories

What cuisine or cooking style are you passionate about?
I’m most passionate about classic French cuisine. It is the foundation of so many techniques and principles in the culinary world and I love its precision, discipline, and respect for ingredients

What are you looking forward to the most about working at Childress Vineyards?
I’m eager to contribute to a positive kitchen culture, share my skills with the team, and continuously refine both the food and the systems behind it. I look forward to making a meaningful impact on the plate, in the team, and in the guest experience

My goal is to create an experience that feels both elevated and approachable. I aim to ensure every plate reflects the same attention to detail, whether it be an appetizer, a special or an entree. I want to also build a kitchen culture that values collaboration, creativity, and pride in the craft so that the passion behind the food shines through in every service.

Are there any specific changes or additions you plan to bring to the menu?
Yes , my goal is to respect what is already working well, while identifying opportunities to elevate the overall experience.

What is your favorite dish to prepare and why?
My favorite is to prepare is Brisket. It’s a cut that requires time, patience, and technique to transform, and I enjoy the challenge of pulling out deep, rich flavor from humble ingredients. Brisket represents comfort, craftsmanship and tradition.

What would you choose as your last meal?
Last meal, I’m going out with tacos because tacos never judge you. I’m talking brisket tacos, piled high topped with pickled onions, fresh cilantro, and lime wedges. I’ll take a mountain sized tray not just a plate

If you haven’t eaten in The Bistro and tried Chef Shane’s food this is your sign to make a reservation!

Whether it’s an anniversary, birthday or ‘just because’ luncheon, let us complete your celebration! Pre-order and purchase one of our gift baskets to be waiting on your table. It’s the perfect surprise your guest is sure to love. For more information and to order, please contact us at 336-236-9463.