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Off the Vine

Off the Vine

October 14, 2019 by

Allison Mitchell Allison Mitchell

Everything old is new again at Costa Mesa's revamped Old Vine Kitchen & Bar. Everyone loves a good makeover, and in the case of the refreshed Old Vine Kitchen & Bar, it's a move we didn't even know we needed. Tucked in a charming corner of Costa Mesa's The Camp, Old Vine has long been loved for its tasting menus and all-day breakfast offerings—see the braised rabbit mole with fresh-baked corn bread—but it's what's happening when the lights go down that's now taking center stage. “After almost 12 years in the original Old Vine space, we had reached a ceiling for growth potential,” says chef-owner Mark McDonald. “When the space became available next door, it felt like a natural next step.” That next step has resulted in the restaurant going from a 1,650-squarefoot space to a 3,000-square-foot spot, previously housed by Ecco Pizzeria & Bar. And with larger footing comes the growth of Old Vine's ownership— sommelier Kate Perry has joined McDonald in shaping the future of the eatery. “Kate shares that same love for this business, and as a team we are ecstatic,” shares McDonald. “She believed in the concept enough to buy into the company as a managing member, bringing two decades of hospitality experience to the table. She got her start in her late teens at The Ritz-Carlton and worked her way up from there. She is also our wine director and lead sommelier, and works the dining room floor every night.” Perry is indeed manning the floor the night I visit. Upon arrival, it's apparent the new Old Vine has infused fine dining into its repertoire. The fare has always been that— seasonal ingredients, innovative takes on classics, a dreamy array of Italian masterpieces refined by McDonald thanks to his frequent trips to Italy—but the ambiance now reflects the stellar lineup of dishes













Off the Vine

October 14, 2019 by Allison Mitchell

Everything old is new again at Costa Mesa's revamped Old Vine Kitchen & Bar. Everyone loves a good makeover, and in the case of the refreshed Old Vine Kitchen & Bar, it's a move we didn't even know we needed. Tucked in a charming corner of Costa Mesa's The Camp, Old Vine has long been loved for its tasting menus and all-day breakfast offerings—see the braised rabbit mole with fresh-baked corn bread—but it's what's happening when the lights go down that's now taking center stage. “After almost 12 years in the original Old Vine space, we had reached a ceiling for growth potential,” says chef-owner Mark McDonald. “When the space became available next door, it felt like a natural next step.” That next step has resulted in the restaurant going from a 1,650-squarefoot space to a 3,000-square-foot spot, previously housed by Ecco Pizzeria & Bar. And with larger footing comes the growth of Old Vine's ownership— sommelier Kate Perry has joined McDonald in shaping the future of the eatery. “Kate shares that same love for this business, and as a team we are ecstatic,” shares McDonald. “She believed in the concept enough to buy into the company as a managing member, bringing two decades of hospitality experience to the table. She got her start in her late teens at The Ritz-Carlton and worked her way up from there. She is also our wine director and lead sommelier, and works the dining room floor every night.” Perry is indeed manning the floor the night I visit. Upon arrival, it's apparent the new Old Vine has infused fine dining into its repertoire. The fare has always been that— seasonal ingredients, innovative takes on classics, a dreamy array of Italian masterpieces refined by McDonald thanks to his frequent trips to Italy—but the ambiance now reflects the stellar lineup of dishes