Surprisingly Craft & Vine (C&V) only recently came on my radar despite that it has been in business for several years, but then we haven't been to Roanoke in many years. There used to be a handful of restaurants off of Oak St. and by the looks of it only Babe's Chicken has survived. However, now it has been joined by a host of restaurants making parking even on a weeknight a major challenge. Don't expect to find parking anywhere near the front door and plan on a bit of a stroll. The elevator is rather slow so get some exercise & use the stairs instead. The 3rd floor is a great location for catching a terrific sunset view with your beloved, just make sure to ask your server to draw the shades when the time is getting close. Pro Tip: when the hostess asks outside or inside seating request outside even on the hottest day (unless I am there). Their outside is actually enclosed & ACd. The assumption that I am making & I don't have proof after only one visit is that it is much quieter outside away from the bar. Inside sounds like a bowling alley or a Texas Roadhouse since it is very loud & detracted from an exceptional evening. Our server Ryan was terrific and took good care of us. Many places like to call themselves a gastropub, but usually lack in that billing when it comes to the food. C&V is a true gastropub, my palate approves. Pros: Beer flights are priced according to the type of beer rather than just a flat price for a 4 oz. serving, which makes for a great value. My selections ranged from $1.50 to $3.00 (most are $2.00), which is a deal for a 4-beer flight being below $10. My pet peeve is that red wine is served too hot (it should be served at 60 - 65 degrees). C&V has several wines on tap & thankfully the red wine arrived close to 65 degrees, which was fantastic. The tannins come through and the acid is muted unlike so many establishments that serve red wine in the 70 - 80-degree range. The stemware is decent (solid, but not clunky like a kid's sippy cup). It could be more delicate considering some of the wine prices. The short rib was tasty with an excellent presentation and a creative use of tiny carrots of various colors and colorful tortilla strips throughout offering some additional texture to what can be a rather mushy dish. My wife is gluten-free so she ordered the hamburger without the bun and the kitchen offered it up in a lettuce wrap, which was great. The most amazing thing about the burger is the smoked bacon chili fig jam that accompanies it on the side. This is like caramelized pit sugars you might find at a BBQ that collect from the run off. It is smoky, tasty, not salty, and just a touch of sweetness. It was sensational and perhaps beats the taste of anything you could put up against it from chocolate, to truffle, to BBQ burn ends, to lobster. Ranch dressing dippers would develop a new addiction if their palate ever savored this heavenly jam. I may need to start thinking of creative ways to request this on the side with everything that I order. It sure was great on the truffle fries. All the food came out very quickly, which was astounding because there were a fair number of patrons. Cons: The beer roster was rather lackluster with mostly basic craft brews. I would think that a high-end place would be a bit more adventurous in their selections especially in the IPA and barrel aged stout styles. The wine options were more creative for sure although on the pricier side. They seemed to be running out of the affordable tap options leaving only expensive wines available for purchase. I may have failed to fully study the legend at the bottom of the drink menu, which may explain the serving sizes. When it came to the wine, I was thinking the 3rd position was the carafe option, not a 9 oz. glass. My heart lost a beat or two once the bill came and I saw what my glass of wine cost. The charcuterie board is reasonable with a generous amount of meat, but rather stingy with the cheese and boring compared to the meat. Crackers/bread could be drastically improved. Rustic crusted bread with a soft center would be best and forget the crackers altogether. Gourmet meat & cheese deserve better vehicles than crackers. One of the meats was very unique. It had a strong liquorish (perhaps fennel) aroma, but mild in that flavor. However, it was very spicy (love spicy), but this was zapping my taste buds & preventing me from enjoying the subtle tastes of the other items. Summary: The menu may be limited, but I think they periodically change it so it doesn't get old. Overall, the food was better than expected and we will need to return to explore the menu further. Perhaps getting better seating (quieter) and navigating the drink menu better will lead to a stellar evening. There probably isn't a bad table in the whole place if one could turn the volume down on the patrons. What might be needed here is a cone of silence that could be lowered over the table or find a night that doesn't draw a crowd.