Villaggio del Vino
VDV’s new chef, Rogelio Tellez, has changed the course of this mostly Italian eatery, mainly with an improved and expanded menu. We took a seat outside and ordered the Blue Point oysters, served grilled on the half shell and fried atop bruschetta and could not decide which we liked better. The six-ounce blackened beef tenderloin in a rosemary demi-glace with truffle butter and Gorgonzola cheese was almost painfully good and accented nicely by garlic mashed potatoes and roasted brussels sprouts. Our neighbor’s sea bass with sautéed leeks, arugula, and fingerling potatoes looked good too.