Our Story
Flour, patience & family.
How a borrowed pasta board and a box of recipe cards became a little stone room on North High.
How a borrowed pasta board and a box of recipe cards became a little stone room on North High.
Olive & Stone started the way most good things do — around a crowded family table.
We opened our doors to share the food we grew up on: the kind that takes all afternoon and tastes like somebody loves you. Every strand of pasta is rolled and cut by hand each morning. Our sauces are built from heirloom recipes passed down through three generations, and the bread is baked in-house before the doors even open.
It's upscale-casual by design — linen napkins and a serious wine list, but no stiffness. Just a candlelit room, an open kitchen, and the kind of welcome that makes you want to stay for one more glass.
Pasta rolled, cut, and shaped every morning. No shortcuts, no dried boxes hiding in the back.
Three generations of family cooking, written on stained index cards and cooked the slow way.
Refined food without the fuss. Come as you are, leave a little fuller and a lot happier.
We'd love to feed you. Book a table and see what an afternoon of rolling pasta tastes like.