For a place with a superb chef, a savvy and opinionated owner with a propensity for blogging, and a retail wine shop with an excellent inventory of hard-to-obtain bottles at easy-to-like prices, Carpe Vino does not generate nearly as much buzz as it should.
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Carpe Vino and chef Eric Alexander deserve a higher profile.
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Roasted bone marrow is among the dishes on the menu at Carpe Vino in Auburn.
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One of three dining areas at Carpe Vino in Auburn. Among stand-out dishes there are braised beef cheeks, the bone-in pork chop, and agnolotti with sheep’s milk ricotta. Chef Eric Alexander also offers a duck poutine.
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There are many possible wine pairings with the sheep’s milk agnolotti served at Carpe Vino in Auburn.
