La Vigneta Winery reopens in Winfield — this time as a restaurant

What started as a small-scale wine-making operation in the basement of Francesca Howden’s home in 2011 is now a 175-seat upscale restaurant in Winfield.

La Vigneta Winery reopened in late October at the former site of the Cooper Station Restaurant on North Pike Road (Route 356).

The winemaker previously operated a small tasting room about 2 miles down the road in Buffalo Township in addition to its still-active site at the Thistledown hotel in Ligonier.

Howden, 42, of Buffalo Township owns the business — its name the Italian word for “vineyard” — with her husband, Bob.

She had initially planned to convert an acre of her farm into the winery’s long-term home. But after seeing the listing for the nearly 4-acre property in Winfield late last year, she adjusted her plans.

“It was designed to be a restaurant, and we decided to bring it back to its original use,” Howden said.

After longtime occupant Cooper Station Restaurant abruptly closed its doors in 2019, Cellar Works Brewing Co. made its home at the site until last year. Howden acquired the property from Lenzi Auto Sales.

Howden said she’s very happy with the space and her transition into the restaurant business.

Since doors opened Oct. 24, tables have been packed, she said, and the community reception has been positive.

“I’m exhausted, but last week was huge,” Howden said soon after the reopening. “It was awesome to see everyone come together.”

Integral to the transition process was Executive Chef Dylan Cruz, a journeyman cuisinier with experience in Michelin-star kitchens in New York and California.

A New Orleans native, Cruz, 35, hopped around various high-end kitchens in Pittsburgh for about six years before Howden reached out to him online. He lives in Penn Hills.

Cruz compared La Vigneta’s opening process to “The Bear,” the stress-infused restaurant comedy-drama series on Hulu.

“We needed to design a menu that the locals would support,” he said.

That meant options that are slightly elevated but still familiar.

For a tour of the menu, Cruz said he’d recommend starting with the calamari and shrimp miso frito.

For entrees, the chef said he’d opt for the halibut or the filet mignon, but the Roman rigatoni with chicken has proved to be the most popular among patrons so far. For those with a sweet tooth, Cruz said he’d suggest the tiramisu.

Though Cruz incorporates wine into many of his recipes, he said he’s hoping to get more involved in the winemaking process. He said he’s also working with local farmers to source produce.

Michael Rudman, the restaurant’s general manager, is no stranger to grand openings. He has been involved in nearly a dozen restaurant debuts so far.

La Vigneta’s launch hasn’t been without its challenges, but Rudman, 54, said things have been pretty smooth overall.

That’s thanks in part to a solid staff and hardworking owners, he said.

Most patrons have been local residents, but Rudman said he’s seen visitors from all over the region dine at La Vigneta.

“I think the area’s been starving for a restaurant,” he said.

In addition to standard reservations and walk-ins, the restaurant accepts large-scale parties and events for up to 80 people, Howden said.

But she said the company hadn’t forgotten its roots in winemaking.

Now, its wine production and distribution operations will take place in a 6,000-square-foot building adjacent to the restaurant.

There, she said, La Vigneta would be able to significantly ramp up production of its more than 20 wine varieties.

Those wines are available in numerous Giant Eagles and other grocery stores throughout the region.