Dining drink
Changing of the Guard Camelot Cellars undergoes a rebrand that mirrors the community it serves. By Earl Hopkins
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Renard Green, owner of Camelot Cellars
says walking in the rebranded winery was a completely new experience. “It’s very innovative,” he says. “It’s a nice twist on a traditional winery, and it may be what more wineries look like in the future.” Green, who’s worked as a business consultant for 13 years, took up the ownership role from previous owner Janine Aquino, whom he helped advise while she ran the long-standing winery. He wanted to create an environment that reflected his interests and truly felt like a Black-owned business, prompt-
ing the official switch to Camelot Cellars Urban Winery. He also recognized the potential for additional revenue streams. Green stepped in with a new mission in mind: making it four businesses in one. Instead of solely relying on in-store sales, the new owner has focused on distribution, high quality service and making the venue a backdrop for events. The winery now hosts Wine Down Wednesdays, Fish Fridays and live musical performances throughout the week. “There’s a lot that can be maximized, and
photos: jodi miller
When Renard Green took over as owner of Camelot Cellars in early March, he knew a change was fitting for the 15-year-old wine bar. Nestled in Olde Towne East, Camelot has now become a thriving urban château, a far cry from its previous look and feel. Before Green acquired the local spot, Camelot was known for its deep-rooted Italian influence, winning 41 medals in national and international wine competitions. Through numerous ownership changes, Camelot largely took up the same décor and style, offering classic Italian dishes to pair with its stockpile of housemade wines and imported wines. But the new owner wanted to veer away from the stylings of conventional wineries. Instead, Green swapped out charcuterie boards and chandelier-filled ceilings for vibrant lights, a blaring hip-hop and R&B playlist and a menu filled with Southern comfort favorites such as collard greens, gumbo, po’boys and sweet potato cake. “People are looking for places that are culturally different and give them a chance to experience that culture,” Green says. “And I think that’s what we’ve tried to do with Camelot that’s very specific to us.” Wines are still made on premises, favoring a list of fruit-forward and semi-sweet white wines and dry reds. In addition, Camelot offers a make-your-own-wine program that’s ideal for groups. And with the addition of a full-scale liquor bar, featuring tropical cocktails as well as domestic and craft beer options, the winery has become a more well-rounded late-night social space. Patron Tyler Armstrong, who’s lived in the Olde Towne East area for seven years, Columbus Monthly DECEMBER 2020
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