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Love bubbles? Us too! So we’re having a sparkling wine tasting with the team from @ferraritrento on Thursday 5/14 in the Bacaro area.

🎟️$44.45 per person (includes tax + grat)
📍SRV Bacaro Standing Room Only
📆 Thursday 5/14
⏰ 5:30-7pm
🍷Tastes of 4 wines and lite snacks
🔗 Link in bio to book your ticket

@matt_ostheimer teaching the team how to properly open a wheel of Parmesan. This long honored tradition of using small almond shaped knives to split the cheeses preserves the granular texture of the aged cheese. 🧀😋

@matt_ostheimer teaching the team how to properly open a wheel of Parmesan. This long honored tradition of using small almond shaped knives to split the cheeses preserves the granular texture of the aged cheese. 🧀😋

Spring cocktails loading 🌺🌼.... first up is
Il Giardino di Smeraldo with marolo gewurztraminer grappa, shiso, yellow chartreuse, and lime

Join us for a special night with Demarie 🍷✨

On Thursday, April 23 from 5:30–7PM, we’re welcoming Piemonte winemaker Paolo Demarie for a guided tasting alongside our Beverage Director, John Benevides.

📍 Held in our bacaro + front patio (standing room only)
🍇 Taste 4 wines from Piemonte
🍽 Includes cicchetti snacks
💲 $35++ per person

Tickets are limited — grab yours while you can.

We recommend booking dinner after to keep the night going 🍝

🔗 Reserve via link in bio

Join us for a special night with Demarie 🍷✨

On Thursday, April 23 from 5:30–7PM, we’re welcoming Piemonte winemaker Paolo Demarie for a guided tasting alongside our Beverage Director, John Benevides.

📍 Held in our bacaro + front patio (standing room only)
🍇 Taste 4 wines from Piemonte
🍽 Includes cicchetti snacks
💲 $35++ per person

Tickets are limited — grab yours while you can.

We recommend booking dinner after to keep the night going 🍝

🔗 Reserve via link in bio

Join us for a special night with Demarie 🍷✨

On Thursday, April 23 from 5:30–7PM, we’re welcoming Piemonte winemaker Paolo Demarie for a guided tasting alongside our Beverage Director, John Benevides.

📍 Held in our bacaro + front patio (standing room only)
🍇 Taste 4 wines from Piemonte
🍽 Includes cicchetti snacks
💲 $35++ per person

Tickets are limited — grab yours while you can.

We recommend booking dinner after to keep the night going 🍝

🔗 Reserve via link in bio

Spring fling? No… just true love. 🌸🤎
Chef + truffles = a story as old as time.

Spring calls for something special. 🌿 Celebrate Easter with a special brunch at SRV on Sunday, April 5th. Featuring a prix-fixe brunch bringing together Italian favorites and classic brunch staples. 3 courses, $55pp, 11AM–2PM, prix-fixe only. À la carte available for kids. Grab your people and come hungry. 🍳 Link in bio to book your table.

Team bonding and creative ideation? The Marshmallow challenge has all of that. Pre-meal last week with FOH + BOH - we love to see it. Plus who doesn’t love to watch people try to make towers out of dried spaghetti, it feel so Italian 🇮🇹🍝

Team bonding and creative ideation? The Marshmallow challenge has all of that. Pre-meal last week with FOH + BOH - we love to see it. Plus who doesn’t love to watch people try to make towers out of dried spaghetti, it feel so Italian 🇮🇹🍝

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

A bittersweet day where we say thank you and goodbye to one of our most kind and positive chefs, Deondre. Deondre started with us 5 years ago as a line cook, grew to a Jr Sous Chef at SRV, then joined the opening team at Baleia as a Sous Chef, and then came back home to take on a Sous role at SRV when we needed him most.

Deondre has been the embodiment of champion and cheerleader for his team. An attitude of YES even when we’re asking him to do ridiculous things like make social media videos. His work ethic, drive, and all around good vibes have demonstrated time and time again how wonderful working in this industry can be when we have positive leaders.

We’ll miss you and all your punk pop/metal music love Chef. Wishing you all the best on your next adventure- can’t wait to come cheer you on and see what you do in the furture!

(Song inspired by @ted_hawk_ )

The snow might finally be melted but Charlie’s spirit never will be.

Nice way to cool down after a long shift @charliem513 😂 thank goodness for these nice days pulling us towards summer!

Shout out to our favorite truck always ready to cart the goods around @tonitonytom

🚨New Cicchetti Alert 🚨 crostini with Maine Uni, oyster butter, and mignonette gel.

SHE’S BACK! One of our favorite elements of SRV was always the Bacaro area where you would watch Cicchetti bites be made right infront of you. In Covid we had to take it away to be in compliance with health guidelines and it just didn’t come back. But we decided this year, 10 years into SRV, we have to get back to our roots and bring back the Cicchetti vibes.

Welcome back to our favorite little interactive station! Come by for a drink and a snack to see some of our lovely cooks in action. 🍷🫒

A little winter warming spice with this mulled wine sorbetto, a perfect sweet treat to end your meal.