Hurricanes Helene and Milton tore through Pinellas County in 2024. On the barrier islands, restaurants and bars faced the same choice: rebuild or close. For many, the cost left little choice.
For Jack Bennett and Suzanne Brown, it became an opportunity to reinvent themselves. The two spent 14 years building Slyce, their stone-fired pizza concept with locations in Indian Rocks Beach and St. Pete Beach. When the storms destroyed both, they chose to pivot. (Slyce’s Madeira Beach location, however, remains open and continues to serve loyal fans.)
On June 4, 2025, Bennett and Brown opened Wyne, a wine bar that blends coastal ease with continental style. They traded pizza ovens for curated vintages, creating a space that feels both sophisticated and welcoming.
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Food, music and collaboration
The new chapter began with food but found harmony in music. Jazz musician Wayne Levy discovered general manager Emmitt’s spice rub, 1905 Bagby, through an online order. A connection formed, leading to Levy’s role at Wyne’s Sunday Jazz Brunch.
Friday nights bring another layer of rhythm, with John Feazell’s Motown sets pairing soul with vino in the intimate space.
Inside the kitchen, collaboration drives the menu. While Emmitt serves as the chef, owners Bennett and Brown, as well as the “Wynetenders,” contribute ideas for seasonal dishes. The result is food that feels rooted in community and crafted with precision.
Highlights include:
- Poached on the Coast: a shrimp cake topped with a poached egg and Old Bay aioli
- Spicy Cucumbers with Harissa
- Sweet Heat Whipped Cheese with pistachios, oranges and Calabrian jam
- Seasonal flatbreads like the Black and Bleu with steak, Gorgonzola, mushrooms and roasted peppers
- Smoked Salmon Dip with cream cheese, dill, capers and pita chips
- A celebratory Classic Brunch Board with breakfast favorites presented charcuterie-style
- Crepes layered with cinnamon butter, fresh fruit and honey
Wine, events and community
True to its name, Wyne’s wine program rotates often, offering bottles for both exploration and familiarity. Guests can also order to-go for beach picnics or sunset gatherings.
Programming extends beyond dining. Wine tastings, disco nights and “mimosas and macramé” workshops turn Wyne into a social hub. The venue’s social channels share details and keep regulars engaged.
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A new chapter after the storm
Though the hurricanes silenced Slyce’s ovens, they could not erase its spirit. The hospitality and community that defined the pizzeria live on through Wyne.
Here, resilience pours into every glass and echoes through every live note, proving that the best establishments are never confined to walls but to the spirit they carry forward.
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