A small Mediterranean bistro built around long lunches, longer dinners, and the conviction that no good thing was ever rushed. Wood-fired oven, hand-rolled pasta, wine from people we know.
To eat well is the simplest joy. We have built our small kitchen around it — patience, fire, salt, and what is good today.Chef Elena Costa, Proprietor
We open the doors at five and close them when the last guest is finished — there is no second seating to worry about, no menu to print weekly. The board changes when the market changes; the wine list grows by the case, not the bottle.
Most of what we serve travels less than fifty miles to reach the kitchen. The olive oil comes from a press we visit each spring. The wines are mostly natural, mostly from small producers, mostly bottles we have shared a meal with.
We build the menu from what arrives at the back door, not the other way around.
One oven, one grill, one cook on each. Heat is the seasoning we never run out of.
Rolled, cut, and shaped each morning. The kitchen smells of flour by ten o'clock.
Eighty bottles, mostly under fifty dollars, none from anyone we wouldn't sit down with.
Reservations open thirty days ahead, but we always keep a small handful of tables for those who walk in. The bar seats six and is first-come; the patio opens in May.
For parties of seven or more, please write to us — we'll plan something a little special.
14 Beaumont Street
Old Town
Lunch: Wed – Sun, 12 – 2:30
Dinner: Tue – Sun, 5 – 10
hello@oliveandvine.com
(555) 014-2026