(From January 2011) We oohed at the golden-hued walls, plush banquettes, and intriguing metal art, all of which make an inviting setting for the Vine’s Continental cuisine. We aahed over the spinach custard, its boldness nicely lightened with a lemony hollandaise, and the exclamations continued with pistachio-crusted pork medallions, haricots verts flavored with truffle oil, seared duck with a cherry-grappa sauce, and red cab-bage hinting of sweetness. Subtly spiced lamb meatballs stole the show, though. We sighed happily as we ended with a simple but divine sherry-soaked almond cake. Bar.
My Library
