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.

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 r

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 favorit

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.