Take a Look Inside Coltivare, Opening Jan. 22

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Revival Market owners Ryan Pera and Morgan Weber are welcoming you to their new Heights-area restaurant Coltivare on Jan. 22, where Pera will serve as executive chef, with chef de cuisine Vincent Huynh running the kitchen operations. General manager and wine director Jeb Stuart will be assisted by manager Rob Harvey. Stuart has already crafted a 60-bottle wine list with an emphasis on Italian varietals that will pair with the food. For those not in the mood for wine, Weber is creating a cocktail program with drinks like the "Averted Gaze" made with Amaro Abano, Cynar, lemon and angostura. For now, the establishment is only BYOB while the owners await licenses.

As for the food, the menu at Coltivare will exhibit Pera and Weber's commitment to local sourcing and fresh ingredients; the eatery already boasts a garden that's bigger than the restaurant's interior. That 3,000-square-foot garden will provide vegetables, fruit and herbs to both Coltivare and Revival. With ingredients grown on-site, you can guess that vegetable dishes will be at the forefront here. "What locally raised meat is to Revival Market, house grown vegetables are to Coltivare," Pera said in a statement. Apart from several vegetable dish creations, Pera will showcase his Italian heritage through pasta dishes that range from classic to modern. The pizzas will be made with dough that involves a three-day fermentation process and uses sorghum molasses. Some of the large, shareable protein plates will be cooked on a Josper Char Broiler, so that the smoky flavor from the charcoal will infuse the marinated chicken as well as the Spanish-influenced Revival Pork Roast. The plates will average less than $14, except for the family-style portions.

Apart from continuing Revival's commitment to locally sourced ingredients, Coltivare also shares the market's dedication to repurposing old materials for the interior design. Here, the result is a look that seems to mimic the cuisine: classic-to-modern rustic Italian. A 1930s building that once housed White Oak Bakery has been completely renovated with oil-stained wood and distressed wood tabletops. The front of the bar is made with a Pecky Cypress wood that was brought in from East Texas, it's topped with a zinc counter that had been made for a North Carolina restaurant where Pera was once employed. A bright jolt of color comes from the blue Mason jars that also serve as utensil holders and add a laid-back, comfortable feel. Coltivare' style, menu and drinks come together to create the quintessential Heights eatery.
· Coltivare [Twitter]
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