In the kitchen at Louie's Wine Dive, there have been a lot of changes.
"Totally changed the menu, totally changed the wine list," new Owner Mark Kitson said.
To complement that, a totally new look when the business reopened earlier this month.
"[[t was] very intense week that week. We started Sunday night. We closed at four on Sunday and then opened at 11 o'clock on Thursday," he said.
There's new food, a new bar, new floors, the works. The idea: upscale and wine but still a cozy, divey feel. Another perk, whether someone's wine aficionado or just a whino, the restaurant's wine board.
"Order any wine. As long they as they order two glasses. So you can open an really expensive bottle of wine," chef John Vong said.
Vong says his favorite food to make with those really expensive bottles of wine is Louie's staple: their gnocchi pasta with a four pork sauce.
"It's really labor intensive, so if you kind of loose yourself while making it," Vong said.
Upfront at 4's Lindsey Theis got a lesson in making that pasta. For that, and the recipe, click here.