COMING UP IN NAPLES
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Our Seasonal Tasting Menus invite fresh perspective and creative innovation with an intuitive "changing of the guard" as Nature diversifies its bounty.
Asia is not a flavor. It is a continent filled with thousands of distinct languages, histories, cultures, and cuisines. This October, Chef Sophia takes an immersive look at four of those expressions, each week representing her own inspiration from the flavors of Vietnam, Japan, China, and Korea.
For each course, Managing Partner Zach Bingham has selected five wines from around the world — not necessarily from the country on the menu — to be a companion to the culinary presentation, extending and enhancing the story on the plate.
Every Wednesday in October. Reservations kindly required.
Select any event to learn more.
We’re celebrating summer with a little something we’re calling our Summer of Gratitude — a season-long thank you to the people who keep this place vibrant, especially our locals.
We’re proud to share that Old Vines was named a Silver Finalist in two categories—Best Short Wine List and Best Wines by the Glass—at the 2025 Star Wine List of the Year Florida awards.
The readers of Gulfshore Life have selected us their favorite spot for late night dining!
![Making the Most of Dry[ish] January](https://images.squarespace-cdn.com/content/v1/639e39311b3fd54efe703228/1736971275363-WYEZH6X7H0ESX5EXJLR5/2025-01-13+ABC7+_4.jpg)
When it comes time to connect with your one-and-only (or perhaps a small, core group of friends), maybe you’ll head to the tasting menu-focused Old Vines Supper Club. Their much-larger recently opened Old Vines Naples at Mercato is already a hub for big groups. But, we’re partial to the original, snug East Naples chef-driven space, which opened last Valentine’s Day. The restaurant decor skews decidedly romantic, swathed in deep reds and inky blacks and decked in floor-to-ceiling ruby velvet curtains.
The formidable Brooke Kravetz is a busy gal.
In 2023, as managing director and partner alongside Jon Ellms and Rick Taranto, she opened two restaurants: Old Vines Supper Club in March, and Old Vines Naples at Mercato Shops on Nov. 11, taking over a long-closed TooJay’s Deli.
How do her two spots compare?
Old Vines is more than just a restaurant; it's a celebration of fine wine, creative cocktails, imaginative reinterpretations of classic dishes, and warm, attentive service. This culinary gem is known for seamlessly blending sophistication with a relaxed atmosphere, creating a haven for food enthusiasts and wine connoisseurs alike.
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