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4.6 (110 reviews)
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Milk Veal pasta
Liv W.

I took my boyfriend here for a birthday dinner (just the two of us! Super romantic!) and it was a nice dinner! On Wednesdays they do date night AKA, bottles of wine (select few) are 1/2 off with the purchase of two entrees. So naturally, this was perfect! We ended up getting a delicious bottle of Sauvignon Blanc for $25 which felt like the perfect way to celebrate his birthday! The food was good and the only reason I'm giving this 4 (4.5 overall imo) stars is because of the chicken dish. The chicken breast was extremely dry and I could not eat it because it was just so overcooked in the middle. The dark meat was great, but the other part... it was also a very fall forward menu which i thought was interesting (I know it's technically fall but still), but i can't complain because i love fall flavors!! The veal was delicious and the lamb chop lollipops were so flavorful! The ice cream was also very different but insanely delicious! Our server was amazing and I wish I could remember her name, but she honestly made our experience even more special and was so kind! The food came out quick too! If I'm back in the area, I'd come back. But it was pretty good!!

Shrimp and Scallops
Dino D.

An excellent dinner but I can assure you that Chef Owner Nicole Nocella will not be winning the James Beard award for 2025. Maybe next year. The Stalk Caesar salad did not taste good. The greens were fresh but the dressing immediately manifested a problem. I shouldn't have eaten the whole thing if you know what I mean. The Vegan Manicotti was good as was the Halibut which was as white as the driven snow and perfectly flaky. The Shrimp and Scallop plate was good albeit unbalanced as you get 2 shrimp and 5 scallops. I don't get why the presentation is off to one side. It looks like a dollop of rice should be added. Ambience is nothing to scream about with patrons packed in this bustling eatery. I'm stretching to give this four stars but may give it another try in the not-too-distant future.

Pasta special
Tricia P.

We've been a couple times and really enjoy this restaurant. Everything is fresh and flavorful. My favorite app is the steamed buns. Both options are great but the chicken is my favorite. I've tried a couple different things here and mine have disappointed. Grilled flank steak is amazing, and my husband loves the halibut. Chicken potpie is a unique version. Served in a bowl but the creamy sauce is amazing and this is a nice comfort dish. Cinnamon vanilla bean cake is a wonderful dessert and will definitely get that again. I've tried a couple of their "specialty" ice creams and those aren't always great lol. The flavors can be amazing or really odd but if you like to try unique blends give this a go! Best restaurant in Dover in my opinion!

Crunchy beet salad - Yum!

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4 years ago

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John D.

Thanks Ellen!

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6 years ago

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2 years ago

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2 years ago

Great food and service each time we go!! No matter where you sit at the bar or at a table you are treated to an amazing experience.

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2 years ago

Good food and nice atmosphere, but it's a little on the pricy side for what you get. Wait staff is always friendly.

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3 years ago

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3 years ago

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5 years ago

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4 years ago

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4 years ago

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5 years ago

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John D.

Thanks Dustin! Glad you stumbled upon us!

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2 years ago

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3 years ago

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3 years ago

Delicious creative food. Nikki is an incredible chef. Always look forward to perfect little date nights here.

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5 years ago

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4 years ago

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6 years ago

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3 years ago

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5 years ago

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6 years ago

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2 years ago

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4 years ago

Great food and menu selection. The service knocks it out of the park. The one and only downside is that it's very loud inside.

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2 years ago

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5 years ago

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3 years ago

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3 years ago

Been there 3 times and every time I love their food. Best restaurant in Dover for sure

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6 years ago

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5 years ago

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Thanks for coming in!

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Vino E Vivo - Olives

Vino E Vivo

4.9(60 reviews)
15.1 mi

What a lovely restaurant. Just for a tip if you find the apothecary it's down the stairs right…read moreafter it. We did have a little bit of trouble finding it but that was kind of fun. Reservations recommended we were seated at a beautiful table for two right near the bar and started off with a Pinot noir and a cabernet. Both wines were delightful. For appetizers we had the braised lamb crepe and the octopus... Both dishes were delicious, presented well with sauces to die for. Followed by the pasta dish and the duck. These were the best dinners of the year for us. The blending of flavors were fantastic and it was augmented by the owner coming over and talking to us about how the food was prepared. I won't bore you with all the details but the octopus is slow boiled for 5 hours.. complete with wine. Corks it was tender and delicious with the Mediterranean flair. We go out to eat our fair share from high end to diners anywhere. The food is well prepared and delicious... This was the top for the year! From the service to the presentation to the wine to the ambiance, everything is top notch here. I will provide a warning. You will drop a pretty penny if you partake in all the courses, but we thought it was well worth it. Thank you to the staff and ownership. We enjoyed our evening.. a true date night.

So, we finally got to try the chef's table, or "Chef's Whim" as it's officially titled. Eight…read morecourses. In addition to the food, we added the suggested alcohol pairings. I say alcohol because it wasn't all wine but ... since it's a bit of a surprise in terms of what actually appears I'll just leave it at that. However, as to the food ... I'll give a taste, a flavor, a wisp of a whisper of the full culinary adventure. For complete details, see your local sous chef! Here's what we had. In the middle of my photo collage, a blood sausage slider with fennel/jalapeño sauce on toasted brioche bun. Then clockwise from top left - cornbread with maple glaze in a Barbie sized personal cast iron skillet; beet salad with goat cheese half spheres; a dessert tray of black apple cake with hay ice cream (yes, seriously), chamomile pot de creme and a duck fat beignet; an assortment of ice creams - fenugreek, fennel/maitake mushroom/burnt hazelnut (all tasted fabulous and in each you could taste the listed flavors); entree of duck and wild mushroom tart; white bean soup and finally a pasta dish of ravioli with two fillings. Just a note on what it would take to make it yourself. See that hexagonal white blob on the bottom row, middle pic? That's a potato foam. Forgive me for not recalling the full procedure but the prep is roughly 7 hours long. First, the cut potatoes are cooked in a sous vide for 2 hours so that no moisture is added to them. Then a succession of ricing, smoking, drying, undrying, mashing, placing in a foam machine that looked like a whipped cream dispenser and boom - a tiny dollop of potato. It tasted great. But man - that's a lot of effort for a mouthful of potato. I don't think I'll be trying it at home. Over two hours of eating and chatting. I brought a couple of my restaurant-based cartoons as my personal thanks for the meal and was shocked that Justin, their sommelier, had done a cartoon of his own ahead of time for me! Just stick to wine, Justin - I don't need any MORE competition with my magazine editors ... With Dylan ably providing the primary chef duties and Amaya and Justin handling the booze, the meal was a smashing success. The food pairings were masterfully chosen and timing of the dishes meant we were always primed for the next one. Although the succession of what I'd call dessert dishes made me start to feel like a Hobbit enjoying dessert, second dessert and then post seconds. As Anton Ego said in Ratatouille (and they have a cute Reme rat under glass on a shelf) "I shall be returning, hungry for more."

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Vino E Vivo - Reservations for 2

Reservations for 2

Vino E Vivo - Melon dish

Melon dish

Vino E Vivo

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Cava

Cava

4.3(427 reviews)
9.9 mi
$$$

I honestly am not sure where to start and end with my wife and l anniversary dinner at Cava this…read moreevening. My wife and I have close to or more than 1000 dining experiences in our time together. If Cava wasn't the best overall, it was an extremely close second. Our server Dan was awesome from start to finish. On point, Attentive, professional, and exceeded expectations on every level. Cava is a very intimate dining experience with a warm comfortable indoor and outdoor seating option. It is also very practical as a stop before going to the Music Hall, an important date or like us an anniversary. Cava is unlike many of the places we have visited over the years in the food category. Every course was exceptionally prepared, thoroughly thought out and professionally executed with excellent plating. I won't go into detail on every dish but suffice it to say there was enjoyment with every mouthful of every course. I ordered: Espresso Martini An Italian Pinot Grigio (with dinner) We shared the charcuterie plate First course - Mussels Second Course - Italian Meatball dish Third Course - Braised Flank Steak Fourth Course - Torte My wife ordered: A wonderful Rum with blackberry cocktail An Italian Pinot Grigio(with dinner) First Course- Warm Potato Soup Second Course- Stuffed and wrapped dates Third Course- Shrimp with Polenta Fourth Course- Blueberry Cheesecake

Located in a cute alleyway of Portsmith New Hampshire. Definitely grab a table out on the patio to…read moreenjoy the fresh air and ambience. I would recommend making reservations. We snagged a last-minute reservations and had the chefs tasting menu. We enjoyed everything!

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Cava - Downstairs bar

Downstairs bar

Cava - Basque-style cheesecake

Basque-style cheesecake

Cava - August 2025 cocktail

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August 2025 cocktail

Stalk - newamerican - Updated May 2026

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