Perry Rea, owner of Queen Creek Olive Mill, two-time James Beard semifinalist chef Bernie Kantak and Andrew Fritz, co-owner and operator of In Good Spirits Hospitality, will bring The Olive Farmer to area residents later this year (submitted photo).
With an anticipated August or September opening in the former Santo Arcadia space at 4418 E. Osborn Road, The Olive Farmer aims to be a lively neighborhood destination – equal parts restaurant, market and gathering place, according to the owners.
Led by two-time James Beard semifinalist chef Bernie Kantak and Perry Rea, owner of Queen Creek Olive Mill, The Olive Farmer will offer an all-day, Italian-inspired dining experience, according to a press release. Mornings begin with locally roasted coffee, house-made pastries and quick breakfast options. Throughout the day and into the evening, guests can enjoy Italian-style sandwiches layered with imported meats and cheeses, along with artisanal pizzas and convenient grab-and-go offerings.
As night falls, the menu expands to feature house-made pastas and riffs on Italian classics. Dessert is highlighted by a specialty affogato and gelato program – a nod to indulgent simplicity. In addition, a dedicated “Flour Lab” will produce bronze-extruded pastas, slow-fermented dough, bread, focaccia, and pastries, guided by The Mill’s Agostino Trentacoste, a Palermo-born pizzaiolo and certified flour technician.
The space will house a curated market by Queen Creek Olive Mill featuring its full line of premium olive oils, sauces and imported and locally made goods, along with its all-natural skincare line. It also will feature “take and make” meals such as fresh pasta and oven-ready dishes that can be paired with a wine from the bottle shop.
The beverage program comes to life in ISSIMA, the concept’s back bar, where Italian-inspired cocktails lead the program. Expect reimagined classics built with fine oils, vinegars, citrus, and a focused selection of vermouths, aperitivos and amaros.
Learn more at www.theolivefarmeraz.com.
