In Marina del Rey, a new kind of gathering place is quietly redefining what it means to slow down. Stoa, founded by hospitality veterans Constantine Savvides and Richard Peters, is a sunlit market and deli by day and an intimate wine bar by night. Its ethos is inspired by the ancient Stoa Poikile of Athens, where philosophers like Zeno once discussed virtue, nature, and the art of living well. Here, the philosophy is clear: food, wine, and conversation are rituals, not trends.
The space itself feels deliberately alive, shaped by sunlight, amber string lights, and subtle imperfections. Influenced by Japanese wabi-sabi, worn leather, softened edges, and scuffed concrete coexist with arched niches, Rosso Levanto marble tables, and carefully curated vintage books. Guests arrive to a heated patio dotted with tables around an olive tree and a casually parked Vespa, evoking the ease of Mediterranean summers. Inside, the Book Lounge offers an intimate retreat of crimson velvet and leather banquettes, a quiet corner for conversation or solitary reflection.
By day, Stoa presents a curated market experience. Shelves showcase Alpine cheeses, premium charcuterie, small-production wines, Mediterranean tinned fish, olive oils, and Venchi chocolates, selected in collaboration with Tony Princiotta and Norbert Wabnig of The Cheese Store of Beverly Hills. Each product reflects a global network of artisans devoted to quality and tradition. Executive chef Jordan Olivo brings a similar philosophy to the menu, focusing on simplicity, seasonality, and craft. Seasonal salads, antipasti, and chef’s boards are designed for both lingering lunches and marina-side picnics. Standout sandwiches like Le Philosophe layer truffled jambon-fromage with cornichons and deli cheeses, while indulgent yet restrained desserts and cocktails offer nuanced pleasures.
As the sun sets, Stoa transforms into an intimate wine bar. Olivo’s evening menu balances comfort and refinement with Mediterranean and Latin influences. Highlights include spice-roasted beets with whipped ricotta and feta, pancetta-laced spicy vodka pizza, and meatballs enriched with lardo and beef tallow. The pizza program, developed with Zack Lopez of Boy Blue LA, blends New York chewiness with Neapolitan blistering, topping each pie with ingredients inspired by the market’s global palette.
Stoa’s wine list mirrors its thoughtful approach to food. Focusing on old-world regions like Italy, France, Greece, Spain, and Portugal, it emphasizes low-intervention, sustainable producers. Each bottle is expressive and rooted in place, chosen to complement the pace of conversation and the pleasures of the table. The cocktail program favors elevated classics with Mediterranean nuance, balancing restraint and playfulness in every glass.
Beyond its menus and architecture, Stoa positions itself as a hub for thoughtful connection. The forthcoming Philosopher in Residence program, starting with Professor Jacob Stump of Northeastern University, invites guests to explore guided conversations drawn from timeless questions, blending curiosity, playfulness, and reflection.
Stoa is not just a market, a wine bar, or a neighborhood spot. It is a space where simplicity, intentionality, and community converge. It is a reminder that the smallest rituals—a shared glass of wine, a bite of bread, a meaningful conversation—carry the most resonance. Stoa Wine Bar and Market now welcomes guests daily for lunch from 11:00 a.m. to 3:00 p.m. and dinner from 5:00 p.m. to 10:00 p.m.