Mark’s Score 8.6
The problem with places like Vintage 414 is that I always end up spending more than I had anticipated because they are little diamond mines loaded with gems that I just cannot resist. Thank God there are not more places like this on the Eastern Shore or I would be bankrupt.
Vintage 414 was established by Emily Salisbury and Natalie Brewster in 2020. They were later joined by Colleen Hughes. All three women are alumni of Bistro Popular, whose demise I am still lamenting. Emily was the chef responsible for Bistro Popular’s spectacular desserts. They opened Vintage 414 with the mission to bring Cambridge a “warm and welcoming wine, beer, and specialty foods retail space, bar, and restaurant.”
I love and hate the combination of a restaurant and wine store. I love them because I can order food, and while I am waiting, I can shop for interesting wines. I hate them because I always find multiple interesting wines that I just have to buy. When I go to places like this, I am like an addicted gambler in a casino. I just can’t stop myself.
My experience at Vintage 414 ended as they always do in this type of establishment. I ordered the salami and ricotta flatbread and, on Emil’s advice, ordered a glass of grenache. Their retail wine selection is small. There are only two racks of wine on the wall, and a small stand in the middle of the floor. But what they lack in quantity the make up for in unique hard to find selections. I was cock-a-hoop to find A Cremant de Loire (a sparkling white from the Loire Valley). I am not a fan of champagne, but I like Cremant, and it is far cheaper than France’s champagnes.
I also came across two red wines that you almost never find in America, a Flor d’Penalva from the Dao region of Portugal, and a Penley Cab Sav from the Connawarra region of Australia. The Flor d’Penalva is special because it is made from unique Portuguese wines, touriga nacional, tinta roriz, jaen, and alfrocheiro. Penley is special because Connawarra cabs are grown on terra rosa soils. This gives Connawarra cabs a voluptuous plummy flavor. In my view, making them the equal of Napa (for a small fraction of the price).
So, what about the lunch? I regret not having dessert, given Emily’s background, and their desserts do look amazing. I had planned to save room for dessert, but the flatbread was so delicious, before I had realized it, I ate the whole thing. I loved the combination of onion, roasted peppers and salami. I just had to finish it.
How would I sum up Vintage? It is small with a limited selection of both food and wine. But what it lacks in quantity it more than makes up for in quality. I will definitely be back, and I just might become a regular customer at Vintage.
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