Salem's fine dining restaurants are also adding to the city's bar scene.

A diversion from the typical potato skins, these businesses strive to create pairings much the same ways wineries do.

Prudence Uncorked, located in the old J.James building at 325 High St. has added a bar and lounge to the building.

The restaurant, which opened on Dec. 5, wants its customer to relish the experience.

"The idea is that when you go out to dinner it's your entertainment dollar being spent," head chef Jesse Tomaino said. "You're going out to have a good time."

With the kitchen on one side and the bar on the other, the duel is found is the flavors.

"The idea is to challenge the palette and to use food to pair with alcohol," manager Scott Minge, said,

Appetizers on their menu range from Cross My Havarti and Hope to Pesto, a hand breaded Havarti cheese served with pesto and romesco sauce to S'il Vous Plait., a duck liver pate served with crostini, Fuji apples and pickled red onion.

Tomaino's favorites are the crab cakes and their corn dog with homemade pickle relish.

The clever names are another way the new establishment is trying to shed its former self-proclaimed "stuffiness." Operations Manger Tracy Fjeseth coined many of the names with Tomaino getting in on the act.

"Tickle the mind as well as the palette," Minge interjected.

Prices range from $4-10 for small plates and cocktails are $6-9.

"We really want to create a bar scene here where people are here to have fun and coming in to try new things," Tomaino said. "Salem does have some very food savvy people and we want to give them a place to come and have the best meal they can have."

For customers who aren't sure what to order to create a good pairing, the staff welcomes the curiosity.

"Education is a big part of it, it your clientele are learning a little something every time they come in they start to feel comfortable," Tomaino said.

A large selection of beers and Oregon Pinot Noir are available, but they also mix 13 cocktails.

"We're trying fusion," he said. "We have orange brandy, ginger vodka, cucumber gin and more that we use," Minge said.

An Italian, French trained chef, Tomaino lived in San Francisco for ten years which has brought many Asian flavors into his food as well.

"I tend to stick with a few, simple flavors . I like to use a couple of strong flavors that pair well, versus having 18 different things going on."

Tomaino emphasized that living in wine country is a huge inspiration for his menu and at DaVinci's they take it one step further.

Their lounge holds up to 20 people and their wine bar can accommodate 40-50 people looking to sample from 70 plus wine selections.

For those wishing to travel through taste, highest rated wines are put to the test during a "Best of the Best" event at 6 p.m. on March 11. DaVinci's waited twenty years to acquire the Penfold Grange and Ornellaia wines form Australia and Italy, respectively. Pours from Napa, France, and Spain are also included.

A new taste of Spain is also coming to soon to Salem thanks to the chefs at La Capitale. Small plates and drinks are featured items at the new tapas and wine bar that will open next door to their French restaurant in late March or the beginning of April. No name has been announced, but according to chef David Rosales, draft beers, wines, and sangria will accompany Spanish cheese, flan, cinnamon churros, empanadas, and more.