A new collaboration between two Phoenix culinary experts is opening soon.
The Olive Farmer, a restaurant, market, and bar will open later in 2026 at the former Santo Arcadia space at 44th Street and Osborn.
The multi-purpose facility is a joint effort by In Good Spirits Hospitality and Queen Creek Olive Mill and will offer all-day dining focusing on Italian flavors. The operation, helmed by chef Bernie Kantak and Perry Rea, will start the day with locally-roasted coffee, house made pastries, and light options to start the day. In the afternoons, Italian-style sandwiches made with imported meats and cheeses will be served alongside freshly made pizzas and plenty of grab and go options for busy people. Evenings will see a menu of pastas and other Italian menu items.
At ISSIMA, the venue’s bar, guests can enjoy Italian-inspired cocktails made with fine oils, vinegars, fruits, and more. Expect drinks made with Italian vermouths, aperitivos, and amaros.
Breads, pastas, and pastries will be made at The Olive Farmer’s Flour Lab. This dedicated space, led by the Mill’s Agostino Trentacoste, produces bronze-extruded pastas, slow-fermented doughs, breads, foccacia, and pastries.
The in-house market, curated by Queen Creek Olive Mill, will offer a full line of its premium olive oils, along with its like of Olivespa all-natural skincare. The market will also stock sauces, and imported and locally made goods. Customers can also find fresh pastas, and ready-to-heat dishes. The on-premise bottle shop allows guests to choose the perfect wine to go with their purchases.
