Vino E Vivo

“We were looking for a special place to celebrate our wedding we had last weekend. And this restaurant was amazing. Starting with a pleasant conversation over the phone with Marjorie about table availability to in person experience. All staff was very friendly and there was “no pressure” thing at all. They really personalized the experience for us. The food was incredible. The combinations of the flavors were so well balanced and complimented by each other. Presentation top notch. The chef Paul Callahan created a magic. Thank you for all the compliments, they were so delicious. And thank you so much for making an unforgettable experience for us!”

“Wow!!! Where do I start?????? One of the best dinners I’ve had in a long time. Our server Marjorie was excellent and so knowledgeable about each menu item and wine. Every dish was absolutely delicious. You MUST get the Duck Fat Beinets!!!! We ordered 2 plates they were so good! We also ordered the duck breast, crispy octopus, and braised shallots. 100/10 !!! On top of everything, each staff member signed a birthday card for me. Truly one of a kind dining experience and such a treasure in this little town.”

“One of the finest dining experiences New Hampshire has to offer. Ever since Chef Callahan joined the restaurant a few years ago, I’ve been eager to visit, and I finally made it happen. The cozy ambiance, paired with our window seat overlooking the open kitchen, set the perfect tone for the evening. The menu here was French-inspired with a creative twist—not too traditional, yet not as avant-garde as some contemporary French fine dining spots. A perfect example of this balance was the Duck Fat Beignets and the Oxtail Tart Tartin. The beignets, cooked in duck fat, were rich and indulgent, with the cheese being dominant, while the umami of green tomato jam and ham added layers of depth. The tartine, with its flaky puff pastry and tender oxtail, was also satisfying. Another one of my favorites was the Crispy Octopus. Glazed with cranberry gochujang, the octopus was a masterful concoction of flavors and textures—sweet, spicy, nutty, and funky—all harmonizing beautifully with the tender octopus. For the entrées, the Agnolotti and the Duck Breast were both exceptional. The duck breast, in particular, was one of the best duck I’ve had in my recent memory. The subtle coffee rub, the maitake, and the earthy huitlacoche bread pudding were flawless complements to the duck fat. What made our evening extra special was the service. Chef Callahan went above and beyond, personally checking in with us and graciously offering complimentary dishes, including the Bolognese (recently removed from the menu) and an Ice Cream Flight featuring inventive flavors like stout, maple & maitake, and beet. Overall, a one-of-a-kind restaurant that you won’t see anywhere else in NH. I’d even argue that it’s better than most of the elevated dining spots in the Greater Boston area. Though the drive took nearly three hours, it was absolutely worth it. Can’t wait to return once their patio season begins.”

“It's my new favorite spot! Chef’s Table offers the best in food, flavors, expertise, and creativity, ensuring a fantastic experience for every customer. Tony impresses with his excellent wine expertise, providing detailed descriptions for each wine. Chef Paul, Sous Chef Jon, and their creative kitchen team do exceptional work, making every dish delightful and memorable. I couldn't be happier with the overall experience—they consider every detail and flavor. You'll only truly know if you give it a try. I just loved, definitely coming back.”

“Was in town for business and got a recommendation from a friend who happens to know the restaurant business in the area inside and out to visit this place. This friend also happens to be a chef. We showed up on time for the reservation, but our table was not available yet. We were seated by the bar and ordered some sparkling water and a glass of wine for my colleague. I mentioned to the owner that I was looking forward to eating and reviewing at his restaurant. Owner was very engaging and proud of his restaurant. We got seated and ordered a few appetizers. The cheese plate, the foie gras, and the small brioche. I ordered a glass of Sauternes to go along with the foie gras. Since they do not carry Sauternes, they offered a similar wine. The brie on the cheese plate was phenomenal. I would recommend adding some more bread, like a local sourdough maybe. The foie gras was the highlight of my dining experience here. Here I would’ve liked to see some more accompanying food like figs or onion confit. The main course was a disappointment. I ordered the duck, which was not very tender. At this point in the meal, the waitress was not paying a lot of attention to our table anymore. At one point she was sitting by the bar eating towards the end of the evening. It took a while to get our bill. All in all it was an OK experience.”