Big flavors are coming out of the tiny kitchen at Ash & Vine. Chef Matthew Resler adds a cured egg to a dish of scallop risotto. A nod to his Italian heritage and the bold Asian flavors he fell in love with while traveling in the Marine Corps. 

Originally drawn into law enforcement, an injury after 15 years forced Resler to reevaluate his career. Memories of the aromas emanating from his childhood kitchen led him into the culinary arts, training at Le Cordon Bleu. His discipline and chaos-leveling skills served him well in the kitchen. While working at Indian Wells resort, he met Andrew Roddy and Javier Leal. Friends that quickly became chosen family through the love of food. 

The trio of self-proclaimed outliers with a taste for bold flavors, blended cultures, and big tables filled with family opened Ash & Vine. Tucked behind the La Plaza, this hideaway glows with fairy lights, buoyant bougainvillea, and an intimate patio.

The menu is both reminiscent and innovative. Grilled cheese dumplings float on a dreamy tomato bisque—a nostalgic hug in a single bite. And the scallop risotto with a cured egg yolk proves that odd combinations, whether it be food, careers, or chosen family take life to a higher level. Come as strangers. Leave as family. And most definitely as fans.

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