Ember & Vine will open this July at the former Angelo Elia space in Sawgrass Center, Coral Springs, marking the third concept from Eddie and Christina Pozzuoli's P Hospitality Management group after Dear Olivia and Eddie + Vinny's. Coral Springs FL News confirmed the July target; TAPinto Coral Springs documented the lease takeover earlier this spring.
The format is the differentiating piece. Ember & Vine pairs an all-day cafe operation with a dinner-service open-hearth kitchen — coffee and pastries through the morning, light salads and snacks through the afternoon, and Mediterranean-leaning entrees cooked over the hearth through evening service. The wine program runs alongside the food on its own track: sixteen self-serve wine dispensers along one wall let diners pour their own three-ounce or nine-ounce glasses from a rotating selection, with the bulk of the list weighted toward Napa Valley but with French and Italian producers covering roughly a third of the dispenser slots.
The opening menu pulls from the Mediterranean-and-coastal-California overlap that the Pozzuolis have run successfully at their existing concepts. Yahoo News coverage lists tuna poke and a hamachi-and-passionfruit crudo as the cold-side anchors; the open-hearth side runs whole-roasted vegetables, seasonal seafood, and a small list of grass-fed proteins with the same charred-finish character that the Pozzuolis built Dear Olivia's menu around.
The Pozzuolis' Operating Pattern Carries Over
Eddie and Christina Pozzuoli's P Hospitality Management has built the Coral Springs and Boca Raton dining cluster around a consistent template: a hospitality-first front-of-house, a chef-driven menu that rotates seasonally, and a wine program that runs as its own profit center rather than as an afterthought to the food. Dear Olivia opened in 2020 as the group's flagship; Eddie + Vinny's followed in 2022 as the casual-Italian counterpart. Ember & Vine is the all-day expansion of that playbook, with the cafe component opening the restaurant earlier than the dinner-only model the group has run elsewhere.
The self-serve wine wall is the format's calling card and the operational bet. The 16-dispenser configuration is among the largest deployed in a single Coral Springs or Boca Raton restaurant; the technology — argon-pressurized dispensers that keep open bottles fresh for up to 30 days — lets the wine list run deeper than a by-the-glass program would normally support. The Pozzuolis have signaled that the dispenser list will rotate biweekly, which keeps repeat visits interesting for the regulars who would otherwise burn through a fixed list within a few weeks.
