Vin Bar/Valentino

In all my posts about Vin Bar/Valentino I have made it clear that I consider this restaurant one of the finest in Los Angeles. This is NOT a stuffy restaurant. This is not a restaurant for those over 50. This is a contemporary restaurant that is fun dining at its best. Piero Selvaggio is one of the best restaurateurs in the country. Chef Nico Chessa is an extremely creative chef handling the best seasonal ingredients with contemporary flair. We never look at a menu. We just let Chef Nico cook and Piero pick the wines. I urge the younger set to give it a try – you will be wowed by how good this restaurant is.

We started with a glass of champagne – not pictured.

Vin - first wine

First wine

Vin - first app

On the left smoked salmon, orange, almonds, arugula. On the right Dungeness crab, watercress, melon, cucumber, baby cherry tomato – the ingredients sang and were perfect given the unbearably hot days that has plagued Los Angeles

Vin - 2nd app

Baked Ricotta cheese, spinach, white asparagus, candied walnuts, aged balsamic vinegar, extra virgin olive oil – again a masterful combination of ingredients

Vin - 2nd wine

Second Wine

Vin - tomato soup

Cold tomato soup, fresh oregano, bottarga, burrata cheese – not your ordinary tomato soup – this just screamed great ingredients handled perfectly

Vin - rice

I am not going to do this dish justice by my description. This is a dish that was created by Chef Nico’s mother. It is a rice salad, with La Tur cheese, roasted ham flavored with truffles, peas, tomato – A+++

Vin - last wine

Third Wine

Vin - laast dish

On the left slipper lobster wrapped in speck, tomato. On the right, veal salad –  roasted slices of veal, parmesan, roasted fennel, roasted beets, butter lettuce, olive oil from Umbria – now the photo doesn’t do these two dishes justice – they were inspired, contemporary and creative that would easily win Top Chef.

Vin- cheese

Cheese – I forgot to write the name -it was a combination of cow’s milk and goat’s milk, walnuts, strawberries, barolo wine

This dinner by Chef Nico was off the charts fantastic. He has an ability to extract the best from an ingredient without losing the instrinic quality of the ingredient. His blending of flavors is stupendous and couple that with Piero’s wine pairings you can expect a meal of Michelin 3 star quality in an atmosphere that is great for both the young and old.


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