Around the corner from Temecula’s City Hall, this wildly popular Temecula pizza joint is adored by locals and tourists alike. The Goat & Vine’s stylish design, with its brass fixtures, tiled ceiling, and wooden tables, feels designed for the Instagram age, but the food is more than just picture-worthy. The seemingly humble menu of sandwiches, salads, and “stone hearth pizza” comes alive with pizza dough, bread, and sauces made in-house daily. Guests with tables near the kitchen can even watch fresh loaves being pulled out of the oven while dining.
It’s no wonder that the focus here is on fresh-from-the-oven fare. Owners Brad and Alicia Trevithick credit their culinary success to their formative years in Anchorage, Alaska, surrounded by family members focused on quality ingredients and made-from-scratch food. The sourdough starter that they use today, originated in Alaska over 100 years ago and the family has kept it going ever since.
Their journey started in the custom home construction business, but they honed their bakery skills by running a Great Harvest Bread Company franchise for six years prior to opening The Goat & Vine in 2015. With their opening of Two Travelers Wine Bar a few years ago, the Trevithicks have become part of a small group of local restauranteurs credited with creating a “food renaissance” over the last decade in Temecula.
Fresh From the Oven at The Goat & Vine
The star of the show at The Goat & Vine is the stone hearth pizza — generously sized, with a perfectly chewy crust and creative options for toppings. At the time of writing, there were ten distinct 14-inch pizzas on the menu, ranging from The Purist, topped simply with marinara, mozzarella, and parmesan, to the Steak Gorgonzola topped with prime steak, caramelized onions, crimini mushrooms, gorgonzola, arugula, and a blue cheese drizzle. A slice of which is a meal on its own. As a goat cheese fan, I have difficulty resisting The Goat, topped with goat cheese, shallots, tomatoes, basil, and a whole head of roasted garlic.
Salads and sandwiches are also bountiful. The signature Goat & Vine salad, with caramelized pecan-encrusted goat cheese on top, is more than large enough for a small family to share if also ordering pizza. The Mother’s Meatballs, a starter served with house-made garlic parmesan sourdough, is also a must-try and so popular that you’ll likely see plate after plate of them streaming through the restaurant.
Seasonal craft cocktails can be ordered from the full bar, and the small wine and beer list offers a few bottles from local establishments. The Goat & Vine does not take reservations and consistently has an hour-long wait, even at lunchtime on a weekday. However, you can add your name to the online waitlist before you head into town to have your table ready when you arrive.
Things to know: All pizzas can be made gluten-free. They welcome parties of up to 8 people. Open Daily. 41923 2nd Street #103, Temecula, CA 92590 www.thegoatandvine.com
