With its European flare, Uvaggio Wine Bar Coral Gables is full of soul and is a social meeting place for all types of people. With a comfortable vibe, chic ambiance and lively conversation, you are drawn to Uvaggio to experience a sophisticated yet cozy wine bar – café fusion featuring carefully curated wines paired with small plates creatively inspired by our chef which are perfect for sharing. Uvaggio’s friendly atmosphere and unparalleled service entices our guests to relax and slow down so as to spend quality time enjoying the finer things in life with colleagues, family and friends.

We opened the Uvaggio Wine Bar doors to the public in March of 2014. Our concept was built on the desire to deliver five-star wine, food and service at a three-star value, making an amazing dining experience of exciting wine and inspired food available to all.

Our wine selection’s philosophy is straightforward – we pour wines that are well balances, representative of their origins and most importantly, food friendly. We’re not obsessed with or guided by scoring systems and rankings, and make a point to avoid wines that are over manipulated in the vineyards or winemaking process. Uvaggio offers between 30 and 40 wines by the glass every day, and features a menu of over 125 wines by the bottle. Our entire front of house staff are trained sommeliers, ready to guide guests through a truly unique wine tasting experience.

Our food’s concept is simple, yet counter intuitive. We develop our menu’s food around the wine; a process we call “tasting backwards.” By tasting our wines with Chef Tanner and understanding the components and characteristics (smell, taste, acidity, body weight, etc.) thereof, we develop a menu of food that not only compliments the wine, but also enhances the meal as a whole. We offer shareable plates that bring together perfect food and wine flavors from around the globe.


Craig DeWald – Owner
Craig has over 26 years experience as a Human Resources Executive with American Express and is a recognized expert in the field of organization effectiveness. While at American Express, Craig was a key business partner to senior level management and provided consultation on the alignment of business strategy, leadership development, talent management and employee engagement. He is a seasoned leader, has effectively managed multi-million dollar budgets and delivered millions of dollars in performance improvements and cost savings. Craig’s desire is to combine his professional skills and experience with his passion for wine, food and service to build a restaurant group known for delivering an exceptional guest experience, resulting in a world-class restaurant brand.

Heath Porter – Head Wine-O/Managing Partner
Heath has over 20 years experience in the food and beverage industry. Starting at the age of fifteen washing dishes at a truck stop and eventually performing every job in a restaurant/resort setting, Heath’s experiences have culminated into the roles of general manager, wine and spirits director, and accreditation as an advanced level sommelier in 5 Star and 5 Diamond Resorts. Heath’s experience includes the opening of multiple restaurants as well as a 100,000 sq. foot casino. While heading the wine and spirits programs for large resorts and properties, he was responsible for the end-to-end management of 13 outlets at once, structuring and managing beverage programs with sales of over $18m annually. His know-how has earned him an industry-recognized reputation for building high performance teams and creating learning-centric work environments. Heath has received numerous awards and accolades for his extensive knowledge of wine and has published numerous articles across multiple publications.

Tanner Gil – Chef
Chef Tanner is from Abilene Texas and graduated from the Texas Culinary Academy. He worked in a number of Austin restaurants, including Parkside, developing his skills before coming to Miami and joining Uvaggio Wine Bar. He is named after a rodeo clown and loves live music, drawing, writing and playing golf. Tanner is getting married in April and planning on going to Italy. Among his favorite foods are smoked meat, cheese, and all things spicy.​