For nearly a decade before Pairings Bistro opened its doors, Jon Kohler had an idea he couldn’t quite shake.
“I have been telling my wife Sandy that somebody should open up a nice upscale restaurant that was a part of the community and supported the community with fellowship and cuisine that just wasn’t here at that point,” Kohler said.
Eventually, he became that somebody.
Today, Pairings Bistro is considerably more than the intimate wine bar Kohler initially envisioned. What began with seating for just 25 and a concept centered around wine and appetizers has grown in response to the community around it, adding everything from expanded dining and a larger bar to a wine shop, food truck, local market, private events and special dinners.
“You realize in business that you change because you listen to what your guests are asking for,” Kohler said.
But while Pairings has evolved, its foundation has remained firmly in place.
“What still holds true is that the pairing of food with complementary wines is still the heart of its existence that will never change,” Kohler said.
That philosophy draws from a lifetime of experiences that, in retrospect, prepared Kohler for restaurant ownership in ways he hadn’t necessarily anticipated. His background includes culinary school and work as a chef, along with time in the wine industry, where he managed people and traveled to wineries around the world.
“I am amazed at how all of the experiences I’ve had up to the point of opening the restaurant really helped shape me and helped me operate the restaurant,” Kohler said.
His time in professional kitchens taught him not only about food and operations but also the importance of building a happy staff. His work for a wine distributor provided lessons in sales, organization and management, while visits to wineries offered another perspective that would ultimately influence Pairings.
“Working for a wine distributor and visiting different wineries around the world and understanding how there are farmers behind these grapes are just like local farms that provide food for us in our community, was eye-opening,” Kohler said.
That connection between food, the people who produce it and the community consuming it remains central to Pairings. Seasonal and locally sourced ingredients help shape the menu, with Kohler looking first to what is available close to home.
“There is something really cool about taking resources from people in your community,” Kohler said. “How could you not want to support the community around you when you’re asking them to support you also?”
The season itself provides much of the direction.
“Ultimately the season dictates what’s available locally and what ultimately inspires us for the current menu,” he said.
Kohler’s own culinary perspective is rooted close to home but shaped by experiences abroad. Growing up on a farm near the Chesapeake Bay established an early connection to regional ingredients, while culinary school fostered a respect for French cuisine. Time spent in Brussels with his wife’s family added another layer.
“Taking the experience of growing up on a farm near the Chesapeake Bay combined with the respect of French cuisine during culinary school and then spending time with my wife’s family in Brussels, Belgium cemented my love for comfort, French Bistro food,” Kohler said.
Wine, meanwhile, is treated as an integral part of the meal rather than an afterthought. The restaurant continually evaluates its selections with both quality and value in mind, searching for bottles that complement the cuisine.
“The best wine pairings are the ones where the wine is simply an extra layer of spice and flavor that integrates with the food seamlessly,” Kohler said. “And when it does, I feel like it’s a magical moment that everybody of legal drinking age should experience.”
For all the attention paid to food and wine, Kohler’s measure of a successful evening is ultimately more personal.
“I hope it is that they’ve tried something that is now one of their favorite foods but mainly that they always felt special and appreciated by our staff,” he said.
That staff is a recurring theme when Kohler talks about Pairings’ accomplishments. Even when discussing the restaurant’s accolades, he quickly redirects the credit toward the team.
“I would say that I’m mostly appreciative that any accolades or success has calm from the efforts of the staff and as us as a team rather than any one thing that one person has done, including myself,” he said.
That bond became particularly meaningful during the pandemic. Pairings retained nearly its entire staff, something Kohler credits with helping the restaurant adapt during an extraordinarily difficult period.
“The fact that they all wanted to come back to old brings a tear to my eye,” he said. “It was very cool.”
Today, Kohler also looks to his team for creative inspiration. Although he remains involved in Pairings’ evolving menu, he is deliberate about recognizing those doing the daily work in the kitchen.
“A true Chef lives in breathes in the kitchen…..grinds back there every day so out of respect, I like to reserve that title for them,” Kohler said. “And right now that’s Jose, Miranda and Tori.”
As Pairings continues to evolve, Kohler’s approach sounds much like the one that transformed a 25-seat wine bar into the restaurant it is today: listen to the guests, value the team and keep finding ways to offer more.
“I’m excited about continuing to raise the bar for everything that we do and hopefully introduce new fun things that our guests are asking for,” Kohler said.