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Olive & Vine Restaurant Review: Just up the hill from tiny Glen Ellen, a historic barn-like building reinforces this restaurant's agricultural roots. Untreated wood beams in the soaring 40-foot-tall upper half morph into a refined yet comfortable space below, with polished cherry wood walls and petite antique chandeliers. The open kitchen’s emerald-green-tile backsplash and counter (topped with cooling pies) makes diners feel at home, as does the personal service. Local ingredients are prominent, down to the hand-churned organic butter. Start with black cod dumplings in lemongrass seafood broth with enoki mushroom clusters and pea shoots, or tender calamari with freshly shucked lima beans and tomato pearls with bright citrus zest. Seasonal entrées include sliced American Wagyu with artichoke and trumpet mushroom ragoût, fingerling potatoes and frizzled leeks; or sage-scented farro with roasted kabocha squash, mascarpone and fennel. The extensive wine list showcases Sonoma and Napa, ranging from budget- to VIP-friendly. Sunday suppers feel neighborly, featuring a pared-down bistro menu and live music the last Sunday of each month.