Arcadia’s restaurant scene is lining up a big new arrival. The Olive Farmer, a restaurant-market-bar mashup with serious Italian leanings, is slated to open later in 2026 in the former Santo Arcadia space at 44th Street and Osborn.
The project is a collaboration between In Good Spirits Hospitality and Queen Creek Olive Mill, and it is being pitched as an all-day operation with coffee, pastries, sandwiches, pizzas, pastas and a dedicated cocktail den called ISSIMA.
According to a press release from The Olive Farmer, the concept is led by two-time James Beard semifinalist chef Bernie Kantak alongside Queen Creek Olive Mill cofounder Perry Rea. The team plans a full daytime lineup that includes morning coffee, house-made pastries, Italian-style sandwiches and artisanal pizzas, before shifting into an evening menu centered on pasta.
The market side, curated by Queen Creek Olive Mill, is set to stock the mill’s extra-virgin olive oils, its Olivespa skincare line, imported pantry staples and ready-to-heat meals. Operators say the project intends to be “seed oil-free and driven by local ingredients,” a selling point that is likely to land well in health-conscious Arcadia.
Market, Bottle Shop And Bar
The Olive Farmer will also house an on-premise bottle shop and ISSIMA, a cocktail-focused back bar. That program plans to riff on Italian classics with an emphasis on fine oils, vinegars, citrus and a tight list of vermouths, aperitivos and amaros, as reported by What Now.
On the market shelves, customers can expect fresh pastas, grab-and-go meals, sauces and locally made products designed to pair with the mill’s oils. For dessert, the concept is leaning into straightforward Italian favorites, including a specialty affogato and a gelato program.
Flour Lab And Baking
At the heart of the operation is the Flour Lab, a dedicated production space that will turn out bronze-extruded pastas, slow-fermented doughs, breads, focaccia and pastries. According to the announcement, the lab will be led by Palermo-born pizzaiolo Agostino Trentacoste and will supply both the restaurant and market with fresh pasta and oven-ready dishes for home cooks.
Rea said he is “excited to partner with a hospitality group that shares our passion for ingredient quality,” while Andrew Fritz of In Good Spirits Hospitality described the venue as having “endless room to explore.” A The Olive Farmer release frames the Flour Lab as central to the entire concept.
Why It Fits Here
Queen Creek Olive Mill is already a familiar name across the Valley, thanks to its agritourism-focused property, seasonal festivals and Mediterranean-style retail offerings. Its Garlic Festival and other events have earned coverage from Phoenix New Times, helping cement the brand’s presence in the East Valley.
The Olive Farmer is expected to carry that identity into Arcadia, pairing the mill’s products with a neighborhood restaurant and hangout. For now, the team says the opening is planned for later in 2026, with no firm date yet on the books, and is inviting locals to sign up for project updates through the concept’s website.
