Helmed by an executive chef who graduated from the Culinary Institute of America and previously held chef de cuisine at Nobu Hospitality, Vinum Locus opened on Newport Avenue in 2024 as the second OB venture from the owner of Pizzeria Luigi. The bar's wine list rotates every 10 days across Old World, California, South American, and South African producers, filling the higher-end wine-bar slot in OB alongside The 3rd Corner Wine Shop & Bistro on Voltaire Street. Charcuterie boards built around imported and local meats and cheeses share the menu with breads baked in-house, plus small plates including beef tartare, truffle potato croquettes, and Thai curry soup. A prime New York strip steak runs as the headline entrée, with pine-nut-and-raisin meatballs over polenta and shishito peppers rounding out the Mediterranean-meets-Japanese-influenced kitchen. Wine pairings designed by the floor staff support a fine-dining service tier that places Vinum Locus in the same elevated-Italian-leaning conversation on Newport Avenue as Cesarina around the bend on Bacon Street. Multi-course wine-pairing dinners with rotating themes — including a Valentine's menu built around spiny lobster in ponzu sauce — anchor the bar's special-event programming above the nightly menu rotation.