At Old Vines Restaurant Group, dining is designed to be more than a meal—it is an opportunity to gather, discover and connect.
The concept took shape in 2022, when Zachary Bingham reconnected with hospitality leader Brooke Kravetz as she assembled a team with partners Rick Taranto and Jon Ellms of the original Old Vines Wine Bar in Kennebunk, Maine. When rising commercial real estate costs delayed plans for a larger wine bar, the team discovered an intimate 30-seat space on Davis Boulevard and opened the original Old Vines Supper Club.
The restaurant blended the convivial spirit of 1930s-era supper clubs—where dinner often included music, dancing and entertainment—with a contemporary tasting-menu experience. Naples embraced the concept, allowing the group to expand quickly.
Old Vines opened its flagship Naples wine bar at Mercato in November 2023. In October 2025, The Supper Club relocated to a larger space at The Galleria Shoppes in North Naples, just minutes from the Mercato location.
Today, Executive Chef Sophia Kiasi oversees menu creation and culinary training at both restaurants, while Bingham leads wine programming and hospitality training. Old Vines offers soulful, globally inspired cuisine alongside a robust, award-winning wine program. The Supper Club delivers a hyper-seasonal prix-fixe dining experience, with its menu rotating three times each week.
“Our goal is to revive and inspire the philosophy of restaurants as ‘third places’ -- the crossroads between work and home where the broader community gathers to reconnect, relax, reinvigorate, and restore one another and themselves,” Bingham says.
That mission extends beyond the dining room. For Bingham, exceptional hospitality begins with authenticity, consistency and a team culture rooted in genuine care.
“Taking care of your people is the number one most important investment that an operator can -- and should -- make,” he says.
Through thoughtful food, expressive wine and warm hospitality, Old Vines is creating the kind of place guests return to—not only for what is served, but for how it makes them feel.