For Immediate Release: Dive Bar's Culinary Awakening
- Marketing Department
- Apr 1
- 2 min read
***FOR IMMEDIATE RELEASE***
NORTH CAROLINA — Dive Bar, the famously unpretentious arcade bar chain with locations in Hickory, Mooresville, High Point, Cornelius, Winston-Salem, and Concord announced today that it has been awarded its first-ever Michelin Guide Star.
“This is something we’ve been quietly working toward for years,” said Dive Bar owner Rob Grosskopf, standing next to a toaster oven and a slightly concerning mini fridge. “People think of us as a place for cheap drinks and loud games, but behind the scenes, we’ve been executing at the highest culinary level possible with a microwave.”
A New Era of Fine Dining
The Michelin Guide, known for recognizing the world’s most exceptional restaurants, cited Dive Bar’s “bold reinterpretation of classic bar cuisine” and “commitment to plating things that were never meant to be plated.”
Highlights from the newly unveiled menu include several Sysco items you've definitely had before, reimagined for bartenders to make as quickly as possible.
Guests can also expect an elevated dining atmosphere, including:
Dim lighting (still broken)
Ambient soundscapes (someone dominating games in the background)
Open kitchen concept (you can see everything, literally couldn't hide if we wanted to)
District Manager Kevin Stavlo expressed cautious optimism about the transition to fine dining.
“They told me we got a Michelin Star,” said Stavlo. “I thought they were joking. Then someone handed me a menu with words like ‘deconstructed’ and ‘foam.’ We don’t have foam. We barely have napkins.”
What This Means for Guests
Despite the prestigious recognition, Dive Bar insists it will remain true to its roots.
“We’re not changing who we are,” Grosskopf confirmed. “We’re just charging the same prices but saying ‘artisan’ more often.”
To celebrate the award, guests are encouraged to make reservations by:
Walking in
Standing near the bar
Making eye contact with a bartender
Tasting menus will be available upon request and patience, Although this is an April fools joke, so you might need a lot of patience.
“We want people to know that fine dining doesn’t have to be intimidating,” Grosskopf added. “It can still be loud and slightly sticky.”
Media Contact:
Dive Bar PR Team
Email: marketing@divebarnc.com
Phone: Please don’t ask about the star.
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