Domenico’s Italian Chophouse, a sophisticated new concept blending classic chophouse traditions with Italian coastal flair, is coming soon to Temecula at 34567 Rancho California Road.
The new concept will move into the former home of The Winery at Avensole, according to a recent liquor license application. Domenico’s is a collaboration between prominent Temecula Valley wine figures—Robert Renzoni, Domenic Galleano, and Olivia Bue, longtime winemaker and now co-owner. Domenico’s will operate alongside the newly launched Truffle Pig Winery, offering guests a seamless wine and dine experience.
While Domenico’s is backed by talent associated with Robert Renzoni Winery, the owners emphasize that this is an entirely separate venture. “We’re building something wholly unique,” Bue said in an interview with What Now San Diego. “It’s inspired by the Amalfi Coast, combining exquisite culinary creations from Executive Chef Taylor Israelsen with wines crafted on-site at Truffle Pig, plus a curated cocktail program.”
In addition to the ownership team, Domenico’s has tapped a trio of seasoned professionals to bring the concept to life: Mollie Haycock as Winemaker, Richelle Ward as General Manager, and Chef Taylor Israelsen, who will helm the kitchen. Each brings years of expertise and a shared vision for creating a top-tier hospitality experience in Temecula Valley.
The idea for the restaurant originated from the property purchase that led to the establishment of Truffle Pig Winery. “The on-site restaurant facility was one of the reasons we were excited about this location,” Bue explained. “We saw an opportunity to offer world-class food and wine in a single destination—something we believe will become a must-stop in the region.”
Although an official grand opening date has yet to be announced, the team anticipates opening soon and will share more details in the coming weeks. Domenico’s Italian Chophouse aims to blend legacy, luxury, and local flavor, creating a new standard for wine country dining in Temecula.
