Saturday 12 Jul
 
 

Top of the city

With Josh Valentine running the kitchen at The George, the anticipated opening of the restaurant atop Founders Tower has been worth the wait.
07/09/2014 | Comments 0

Going dark

Local brewers are expanding production, purchasing equipment and facilities and releasing new brews as Oklahoma’s craft beer industry continues to expand. Oklahoma City-based Black Mesa Brewing Company, fresh off its gold medal at the World Beer Festival, released a new beer, Alexander Supertramp Dopplebock, in June.
07/09/2014 | Comments 0

Experiments in spice

Jordan Winn of Dead Rooster Co. and Scotty Irani of local company In The Kitchen with Scotty want to inspire foodies to get more from barbecue.

During the Fourth of July weekend, many of us will attend or host a cookout.

There are two local options to make grilling time more satisfying for everyone.

07/02/2014 | Comments 0

OKG Eat

Ah, the perils of working with special dietary needs. It can make dining out a pain. Luckily, with restaurateurs becoming more savvy to their diners’ needs, there are a bevy of places in OKC to satisfy your craving for the foods you love without losing taste. All choices this week have been road-tested by gluten-sensitive foodies to guarantee satisfaction.
07/09/2014 | Comments 0

OKG eat: Know your rights

What better way to celebrate your freedom than grilling it to perfection over an open flame? We’ve combed local meat markets for the best ingredients to make traditional burgers or brisket. Feeling more adventurous? Why not go for lamb or buffalo? Whatever your heart desires, local butchers will be more than happy to help you praise hot-off-the grill freedom.
07/02/2014 | Comments 0

OKG Eat: The OKG staff eats, too

Culled from a list overflowing with some of the best and least-known names in the city, here are the places you’re likely to see a member of our staff. These are several top recommendations from Oklahoma Gazette staff.
06/25/2014 | Comments 0
Home · Articles · Food · Restaurant Reviews · Hot date
Restaurant Reviews
 

Hot date


Find time to share a little summer amore— over Italian cuisine, of course.

Christina Nihira August 21st, 2013

The Vine Italian Cafe
10004 N.E. 23rd, Nicoma Park
thevineitaliancafe.com
259-9888

What works: Italian food made by an Italian using authentic family recipes
What needs work: With tables close together, it isn't very private.
Tip(s): Make reservations in advance to prevent a painstaking wait.


Before this season winds down, it’s important to squeeze in some summer romance.

For such occasions, you might consider The Vine Italian Cafe in Nicoma Park. Located in a nondescript building, it feels as if you’ve been transported to the old country — provided Italy is that country in question. Strands of white lights twinkle on the back wall, while red-and-white patterned floor tiles add to the ambiance. Take note: The Vine is only open Wednesday- Saturday for dinner.

Several dining suites, configured to provide a more intimate experience, are separated by airy drapes. It’s not exactly quiet but will afford you a bit of intimacy with your sweetie.

Chef Mark Attanasi, who owns the restaurant with his wife, Chris, relies on clandestine family recipes from Italy’s southwestern region as well as Americanized favorites.

Although the vibe at first resembles a rustic eatery, the hosts go out of their way to provide a gracious welcome. Hurried servers do rush about since the place is always crazy-busy.

Once they stop at your table, however, they are unfailingly friendly and lead you toward the best items on the menu and wine list.

With selections from various vintners, the wine list lets you sample the usual reds, whites and zinfandels by the glass ($6.50) or crack open a good bottle of Chianti ($20).

But the kitchen is where Attanasi takes ordinary dishes and makes them wonderful.

Get started with antipasti — which, in Italian, translates to “before the meal” — and set the mood for two. Sure, you can consume bruschetta ($8) or an order of Italian cheese slices, which is mozzarella that’s been lightly breaded, fried and topped with marina or lemon juice ($9). But it’s far more fun to share and go for the Vine sampler, a terrific taste of caprese, bruschetta and antipast ($12).

Try Dah Gravy spaghetti ($12) and examine the tantalizing technique in the way the gravy (most of us call it sauce) intricately fuses itself with each strand, covering it in sweet, spicy bliss. Meatballs are optional.

The La’Vine signature lasagna, made daily, is not to be missed. Its structure is grandiose, layered with a sweet sauce and, best of all, a choice of sausage or meatballs. Sadly, quantities are limited. Once it’s gone, it’s gone.

Luckily, other pasta dishes — such as ravioli, manicotti and carbonara — are mainstays. For heartier meals, try chicken parmigiana, Marsala or shaved beef. Seasonal items rotate continually, as do nightly specials. Entrees range from $10 to $15.

The Vine gives diners sauce options. Select such classics as Alfredo or carbonara, or be adventurous with a spicy tomato gravy or Marsala sauce to accompany your dish. Glutenfree and whole wheat noodles are also available.

An understated basket of warm bread and green salad accompany your main entree.

Save room for dessert. The caloric indulgence is worth it. Your love may find it hard to pass up the traditional tiramisu, lemon Italian cream cake and chocolate cake ($6).

The cannolis ($6) come two per order. Encased in the deep-fried pastry dough is a delicious mixture of sweet cream. These petite tubes are then gently dipped in chocolate.

Still, what makes The Vine stand out is its warm hospitality and, above all, the perfect pasta complemented by fabulous sauce.

 
  • Currently 3.5/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
 
 

 

 
 
 
Close
Close
Close