Unwine’d, West Portal’s neighborhood wine bar and restaurant, is a shared passion of food between two Sacred Heart Cathedral alumni families. Owned by Dino Lettieri ’98 and managed by Katerina Loufas ’10, Unwine’d seamlessly blends Greek and Italian culinary traditions with modern flair. What began as a casual dinner discussion between Katerina’s father, John, and Dino has since evolved into a thriving dining destination that prioritizes quality, consistency, and community. With roots deeply embedded in family, culture and a love for food, Unwine’d has become a staple in the neighborhood, embodying the values of hard work, collaboration and a commitment to excellence.
At the time, Dino didn’t think much of the idea. But that dinner conversation sparked a partnership grounded in shared values, culinary passion, and a love for bringing people together. From that moment, Unwine’d was born — not as a carefully strategized business venture—but as an organic extension of two families’ cultural roots and life experiences.
Katerina grew up surrounded by the intricacies of the food and wine industry, as her father owned the beloved West Portal restaurant Orexi. “Since I was 20, I’ve been around restaurants. I used to sit in on wine tastings with my dad. That’s how I discovered my palate—learning about old-world wines versus new-world wines. From that, I thought, maybe I can do something with this.”
Dino, whose background lies in the Italian food tradition and business side of distribution and sales, brought his commercial savvy to the table. Together, their complementary strengths have created a dining experience that honors their Greek and Italian heritage while embracing modern culinary innovation.
Now approaching its third anniversary in June, Unwine’d continues to thrive by focusing on what matters most: high caliber of product and community. “We never compromise on ingredients,” Katerina explains. “It takes a lot for me to bring in a new wine. We only use the finest, most carefully sourced products — and you can taste the difference.”
This passion for quality ingredients and cultural heritage can be seen throughout Unwined’s menu, especially in two standout, recommended dishes that capture the essence of Dino and Katerina’s culinary vision.
Katerina recommends the Lamb Chops, prepared in the traditional Greek style with simple yet bold flavors that showcase the beauty of fresh ingredients. “Everyone should try it at least once,” she says, and it’s easy to see why. Dino’s favorite, the Emilia-Romagna, is a sophisticated Roman-style pizza featuring a delicate combination of mortadella, stracciatella cheese, and crushed pistachios—flavors that perfectly balance richness and refinement. These signature dishes not only represent the heart of Unwine’d’s menu but also the care and thoughtfulness behind every meal served, making it clear why the restaurant continues to be a cherished spot for locals and visitors alike.
The restaurant’s culture and SHC connection also extends to its team. Not only are Dino and Katerina SHC alumni, a number of staff members, including Katerina’s brother, Vasili Loufas ’13, are SHC alumni as well. Collaboration is actively encouraged, with team members frequently offering ideas, whether it’s for new dishes or creative beverages, many of which feature ingredients from Katerina’s mother’s garden. “We love brainstorming together,” she says. “It’s not a top-down approach. Everyone contributes.”
When reflecting back on their time at SHC, both Katerina and Dino shared fond memories. Dino recalls football games at Kezar Stadium and rallies in the gym, while Katerina points to Bruce-Mahoney games and Senior prom at the Intercontinental Hotel. Influential educators and coaches left a lasting impact as well, including Mr. Richard Sansoe ’71, Coach Jeff Wilson, Coach John Lee ’84 and Ms. Sarah Galvin, among others.
Perhaps most significantly, the school’s mission continues to guide their work.“‘Enter to Learn, Leave to Serve’ — that phrase is ingrained in my brain,” says Katerina. “I live that every day. We serve the community. I like to think of Unwine’d as a pillar of West Portal.”
Dino and Katerina also provided advice to any current SHC students interested in getting started in the restaurant industry. “Pursue this industry only if you’re passionate about it,” they agree. “It’s a labor of love. Food is life — and you have to love it to thrive in it.”
Their words offer both a guiding light and practical considerations for SHC students considering a future in the restaurant industry. Their heartfelt advice underscores the importance of genuine passion, reminding aspiring restaurateurs that success in this field demands dedication, resilience, and an unwavering love for food.
