Coastal Italian in Porter Ranch
Salina is a volcanic island off the coast of Sicily. The cooking is the coastal Italian table, reimagined.
Think long Sunday lunches and seaside trattorias, loosened up and a little improvised: open-flame pizza, hand-rolled pasta, whole branzino baked in parchment and a dry-aged rib-eye — alongside the things we simply love, like a proper burger and fries.
What ties it together isn’t a region — it’s the table itself: good bread, citrus and olive oil, salt, and easy generosity. The technique and hospitality come from the team at No.8; the spirit comes from the coast.
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What brings people back
House-made pasta
Pappardelle and ravioli made in-house, with pasta imported from Italy — bolognese in a dry-aged beef ragù, carbonara, spicy vodka lumache and frutti di mare.
See the pastaDry-aged steaks
A 16oz USDA Prime rib-eye from Creekstone Farms, dry-aged 28 days. Prime rib slow-roasted over 24 hours on Sundays. A burger of dry-aged beef, wagyu and marrow.
See the secondiA seed-oil-free kitchen
No seed oils. Prime and sashimi-grade sourcing, pasta made in-house daily, and the patience to cook the slow things slowly.
See the menuOpen-flame pizza
Marinara, margherita, funghi with truffle cream, vodka with ’nduja and stracciatella, pepperoni, and the trio di carni.
See the pizze
A bar worth the trip
A wine list that runs from Chablis and Barolo to Opus One and Screaming Eagle, with Coravin pours of Gaja, Seña and Opus One. Signature cocktails, spritzes and Negronis named for the Italian coast. A back bar with Hibiki 21, The Macallan 18 and Clase Azul Ultra. And after dinner, Château d’Yquem, a 1975 Kopke tawny port and Chartreuse V.E.P.
See the Drinks
Lunch in Porter Ranch, every day
From 11:30 every day: panuozzo and panini, pasta, open-flame pizza, a prime rib French dip and a wagyu skirt steak. A proper sit-down lunch, close to the office.
See the Lunch Menu
A booth, a bottle, and dolce to finish
A cognac booth, a bottle from the list, pasta and something from the open-flame oven, and Zia’s gianduia cake to finish.
Reserve a TablePrivate events and catering
Private events
Birthdays, rehearsal dinners and company dinners — in the dining room, on the patio, or with the whole restaurant. And a classic photo booth for the group shot.
Plan an Event
Catering
Pasta platters, open-flame pizza and salads for the office, the meeting or the gathering at home.
Order CateringFrequently asked
Do you take reservations?
Yes, on OpenTable. Reservations are recommended on weekends, and walk-ins are always welcome.
What are your hours?
Monday–Thursday 11:30 AM–9:30 PM, Friday–Saturday 11:30 AM–10:30 PM, Sunday 11:30 AM–9:00 PM.
Where are you?
The Vineyards at Porter Ranch, 20005 Rinaldi St, Suite 120, Porter Ranch, CA 91326.
Do you cook with seed oils?
No. Salina runs a seed-oil-free kitchen.
Do you host private events?
Yes — in the dining room, on the patio or with the whole restaurant. Plan an event.
Is there a photo booth?
Yes — Salina has a classic photo booth. Bring the whole party.
Do you cater?
Yes — pasta platters, pizza and salads. Send a catering inquiry.
Is there a kids’ menu?
Yes: chicken tenders, mac & cheese, pizza, spaghetti and soft serve.
Is there a service charge?
A 20% service charge is added for parties of seven or more.
The Vineyards, Porter Ranch
20005 Rinaldi St, Suite 120
Porter Ranch, CA 91326
747.500.8088 · events@salina.la
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