I have said this many times, but Vin Bar continues to deliver with great service and delicious food. As always, we never look at a menu or the wine list and just let Piero chose the wine and Chef Nico devise the menu with the one caveat to keep the portions small.
Champagne to start
Scallop carpaccio, avocado, cherries and a sauce using colatura d’alici – an anchovy sauce made from an ancient Roman recipe of Italy’s Amalfi Coast. This was light, delicious and bursting with flavor – each pristine ingredient shown.
Pan seared Sand Dabs, capers, wild arugula, beet puree, micro greens, lemon sauce – again this is ingredient focused cuisine perfectly executed.
Perline (little pearls) of ricotto gnocchi with shrimp and calamari ragu, peas – light fluffy gnocchi with an excellent counterpoint of flavor from the seafood ragu and fresh peas
Pici (a thick, hand rolled pasta, like a fat spaghetti, originating in the province of Siena in Tuscany) with fresh tomato sauce, pinch of chili peppers, parmesan – Pici will be available to purchase at Primi Al Mercato at Santa Monica Place opening May 20. I plan to buy some and also some of the sauces that will be made fresh daily – Vin Bar at home!
Cavatelli pasta with quail sausage, pink sauce (tomato with a touch of cream), pecorino cheese – another winner – straight forward cuisine that is just delicious
Lamb Saltimbocca (Italian for jumps in the mouth) The lamb is treated like veal in the traditional Saltimbocca recipe by being pounded. It was served with speck – a ham that’s salt-cured and cold smoked, natural jus.
Beef Spezzatino (Beef Stew) – It takes its name from the meat that is cut into cubes, in fact the Italian word refers to something that has been broken into pieces. The beef was slowly braised in red wine and served with sauteed Maitake and Shitake mushrooms.
Cheese Plate – I stopped taking notes so I don’t have the names of each cheese served.
A must restaurant for great food and service – just a wonderful meal.