Lindsey Anderson-Perez opened Uvae Kitchen and Wine Bar in 2019; the space has expanded to include a Fromagerie and Tasting Room, but the focus has remained steady on providing a neighborhood restaurant and bar with a passion for wine and an even bigger commitment to making sure each and every patron leaves with a new understanding of what they just had a glass or two of. I recently visited Uvae and left with two new favorites that I will revisit over and over this summer thanks to the recommendations of my server and sommelier. Wine can be intimidating, it can be ruined by a single glass that does’t mesh with your palate, but there is such a vast amount of factors that go into each glass—terroir, varietal, the way is was barreled and how long, additives—that affect the flavor and outcome, that having the recommendations of the sommeliers at Uvae even changed my perspective on a variety or two and allowed me to explore new regions via wine.
Below, I spoke with Perez about creating a team of all women sommeliers, what the wine business is like with new tariffs, and of course, her favorite pairings.
Uvae began with the notion to create an accessible wine bar for all. What was your strategy to make something like wine that can be intimidating feel less so at first and how has that mission and strategy shifted since opening in 2019?
We have not shifted our mission since opening that much. During the pandemic we thrived by offering virtual wine classes on Zoom. We now offer classes in-person in our Fromagerie & Tasting Room, which is adjacent to the restaurant. Since 2019 we have expanded our team of sommeliers (beyond just me!) by offering our entire team the opportunity to get their sommelier certification through Kendall College’s Wine Professionals Program. We are incredibly proud that we now have two level III sommeliers on staff, Emma Higgins and Erika Vigen, as well as several level II sommeliers. Plus, almost the entire FOH team has been certified level I. The entire team is dedicated to sharing their wine education with our guests in a straightforward, approachable manner, while not being pretentious. I think the most important aspect of this is that our sommeliers understand that they themselves and everyone else started with virtually no wine knowledge. They take pride in helping our guests have the same understanding that they have.
There has never been a better time to dig into the notion that spaces and experiences are for everyone and Andersonville has always given off a welcoming vibe. How does the neighborhood that Uvae calls home impact this part of your restaurant and bar?
We are incredibly thankful and devoted to the Andersonville community. I am an active member of the Andersonville Chamber of Commerce Board of Directors, serving as treasurer since 2024. The diversity of the neighborhood echoes our morals and values that 'all are welcome.' Our neighbors have become friends and our dining room a space to meet and enjoy each other. As the years go by, it is truly incredible to be a part of all of life’s celebrations. Our private event business is booming and it is so fun to see regulars attend birthdays, weddings, graduation parties, etc… not realizing what a truly small town community our Andersonville neighborhood is.
Despite the fact that wine is heavily marketed to women, there are still heavy biases and sexist hurdles that women in the wine industry face. What has your experience been like and how do you shift culture at Uvae?
This is a hard question for me, as I have never viewed myself nor any other women in the restaurant/ wine industry as any different as the men that do the same jobs. Honestly, most of the women in wine that we represent work harder and smarter than others. We are honored to promote women wine makers, women entrepreneurs and work with women-owned businesses. Building personal relationships with all of these women help elevate not only their businesses, but also Uvae. I believe word of mouth and referrals are still one of the strongest forms of marketing even in 2025.
As a wine bar and fromagerie, how has the current state of tariffs and the governments less than global perspective affected your business?
The consistent back and forth and uncertainty of the tariffs have been stressful and difficult. We take everything day by day. As a neighborhood wine bar we do not want to “price out” our guests. We continue to strive to offer every day affordability. We work diligently to offer daily specials with quality products to ensure that our guests are able to not only come in for a full dinner, but also just a glass.
The food on the menu goes beyond cheese boards and maintains a very global feel with European influences. What are some of your favorite pairings?
Food and wine pairings are my most favorite part of my job and Uvae itself. Nothing is more satisfying than a guest being “wow’ed” by a dish that we have created to pair exclusively with a specific wine. Generally speaking, my favorite pairing is anything with Riesling. Teaching the guests that Riesling does not have to be your Grandma’s sweet wine is so gratifying. I would have to say my all time favorite pairing is a sweet or off dry Reisling with a spicy dish just because of the look on guests faces when they experience it.
Uvae Kitchen and Wine Bar, located at 5553 N. Clark St., is open Tuesday through Friday 5pm to 10pm; Saturday 3pm to 10pm; and Sunday 3pm to 9pm. For more information about their menu and reservations, visit uvaechicago.com.
