Nestled against the edges of the M Streets and Lakewood neighborhoods, Times Ten Cellars sets the mood with muted lighting and candlelit tables, ceiling-to-floor drapes at every entryway, unique wine selections and a creatively scrumptious small-plate menu. 

Kert Platner, a former pharmacy distribution specialist, and Rob Wilson, a pharmaceutical salesman and self-taught winemaker, joined forces and opened their own vineyard and winery. They stumbled upon the perfect location in 2005.

It wasn’t for sale, but we called the owner and told him our idea,” they say. “He said he had been relocated to Russia for his work, and in fact, he would sell us the building. It was the best thing to happen to our business.”

The founders knew the key to any restaurant’s success is a thoughtful and passionate chef, and they found that in Joey Crowell.

I take a lot of pride in everything we do here at Times Ten Cellars,” Crowell says.  

Chef Crowell’s favorites?

“The meat and cheese plates are our top sellers,” Crowell says. “This is mainly due to the fact that cheeses and meats pair so nicely with many of our wines. We rotate these cheeses, meats and accoutrements so it allows for a lot of freedom as a chef. We try to purchase the absolute freshest and best foods possible to compose our plates.”

Aside from everyday guests, Times Ten puts its space to good use.

“Very early on we discovered that we had space, and people wanted to use the space for events,” Platner says. “We now host nearly every type of event a customer can dream up. It is a big part of our business.”

If you live in the area, there is always a distinct possibility you will see friends or people you know there at any given time. It’s the kind of place you just want to pour a glass of wine and stay awhile. 

Times Ten Cellars

6324 Prospect Ave.

Dallas, TX 75214

Winery, Tasting Room Hours:
Mon: 5-10 p.m.
Tues-Thurs: 1-11 p.m.
Fri-Sat: 1 p.m. to midnight
Sun: 3-9 p.m.

Allison David is a Dallas-based food and restaurant photographer. You can find more of her work at and

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