Reservations (207) 772-1330
10 DANA STREET PORTLAND, MAINE 04101
HOURS: Mon - Thurs 5–9pm / Fri-Sat 5–10pm Closed Sunday
On Dana Street, in the heart of Portland's historic Old Port, Vignola Cinque Terre provides a vibrant atmosphere with a rustic feel. Vignola (est. 2006) and Cinque Terre (est. 2001), originally running as two separate restaurants, joined forces to create an Italian inspired wine bar and dining experience.
Cinque Terre was one of the founders of Portland's farm to table movement. We still source fresh produce, make our own honey and raise pigs on Grand View Farm in Greene, Maine. We pride ourselves on sourcing all available products locally and believe it not only makes sense - but tastes better too.
We make what we can: we butcher fresh whole animals, create charcuterie, make fresh pasta, bake breads and craft our own desserts. Sauces and dressings are prepared daily using fresh herbs from our farm.
Our wine list is famous for a variety of old world wines and Italian depth to perfectly pair with each carefully crafted dish.
MITCHELL RYAN EXECUTIVE CHEF
Born in California and raised in Maine, Exec. Chef Mitchell Ryan began his career cooking at a catering company in Brunswick. After earning his culinary degree, he joined the team at Cinque Terre in May 2011. Following the merger with Vignola, Chef Ryan steadily rose to the top training under farm to table master Chef Lee Skawinski. He was promoted to Executive Chef in August 2016. Chef Ryan's time in Italy with farmers and producers affirmed his commitment to the Slow Food Movement and its tenets of fresh, locally-sourced ingredients.
EMILY DELOIS EXECUTIVE PASTRY CHEF
A Maine native, Chef DeLois spent years in Spain and Italy after college, deepening her exposure to the flavors, textures and ingredients that still influence her cooking today.
After returning from Europe, she spent time in several Maine restaurants and pastry shops, honing her skills in work with pastries and wedding cakes before coming to work at Vignola Cinque Terre.