2008
Culinary training in Italy
Elena Marchetti spends two years apprenticing in trattorias across Puglia and Emilia-Romagna, learning wood-fired cookery and handmade pasta from third-generation cooks.
Our Story
From a pop-up
to Valencia Street.
Olive & Vine started with a simple idea: cook only what you would eat yourself, from people you know by name. Sixteen years later, the kitchen is bigger but the idea hasn't changed.
Our Journey
From a two-year apprenticeship in Italian trattorias to a Michelin Bib Gourmand on Valencia Street.
2012
First pop-up in the Mission
A thirty-seat pop-up at a Valencia Street wine bar — ten-course Mediterranean suppers, every Friday night for a year. Sold out within minutes each week.
2014
Valencia Street location opens Milestone
Olive & Vine finds its permanent home: a fifty-two-seat dining room, a twelve-seat bar, and one wood-fired oven imported from Naples.
2021
Eater SF Best New Restaurant
Named one of the best new restaurants in San Francisco by Eater, with praise for the all-Italian wine list and seasonal tasting menus.
2024
Michelin Bib Gourmand Award
Awarded the Michelin Bib Gourmand for exceptional food at moderate prices — a recognition of ten years of consistency and craft.
The Kitchen
A small team that has cooked together for years. No egos, no shortcuts — just good food made by people who care.
Elena Marchetti
Chef & Proprietor
Trained in Puglia and Emilia-Romagna. Elena built Olive & Vine around one idea: cook only what you would eat yourself, from people you know by name.
Marco Reyes
Sous Chef
A Mission District native who spent five years in Barcelona before joining the kitchen. Runs the pasta station and develops the weekly-changing menu alongside Elena.
Lucia Fontaine
Pastry Chef
Classically trained in Lyon, Lucia brings French technique to Italian flavours. Her olive oil cake and seasonal gelati have a devoted following.
Tomás Herrera
Sommelier & Wine Director
Curates an all-Italian wine list with over 120 labels, focusing on natural and biodynamic producers from lesser-known regions.
What makes us different
Four things we will never compromise on.
Wood-fired everything
Our custom-built Naples oven runs at 900 degrees. Fish, bread, vegetables, even dessert — everything passes through the flame for depth and char.
Seasonal menu
The menu changes every Monday. We cook what the season gives us, sourced from farms within fifty miles and a single fishing boat out of Half Moon Bay.
Single-origin ingredients
Our flour is milled forty miles north. Olive oil comes from one estate in Puglia. Burrata is flown in weekly. We know every producer by name.
Natural wines
Over 120 labels, all Italian, with a focus on biodynamic and minimal-intervention producers from Etna, Jura, and the Langhe.
Common Questions
Everything you need to know before your visit.
Can you accommodate dietary restrictions?
Absolutely. Our menu changes weekly, and we are happy to accommodate vegetarian, vegan, gluten-free, and most allergy-related requests. Please mention any dietary needs when you make your reservation, and the kitchen will prepare alternatives.
Is there a dress code?
We keep things relaxed — come as you are. Most guests dress smart-casual, but there is no formal dress code. The only requirement is that you arrive hungry.
Do you allow corkage?
We do. Corkage is $35 per bottle, with a limit of two bottles per table. We waive corkage if you also order a bottle from our list. Please note we cannot accept bottles that are already on our wine list.
Is the restaurant suitable for children?
Children are welcome at all times. We offer a small kids menu with handmade pasta and wood-fired flatbreads. High chairs are available on request. For Sunday brunch, we have a dedicated family seating area.
Where should I park?
Street parking is available on Valencia Street and surrounding blocks. The nearest garage is the 21st & Bartlett Municipal Lot, a five-minute walk from the restaurant. We also recommend BART (16th Street Mission station) or rideshare for a stress-free arrival.