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| Vine Restaurant: It is Devine by Kristi Porter The new Virginia-Highland gem, 'Vine, is really going out on a limb. Not only are they offering great cuisine at a really affordable price, but they are also catering to the guest's every whim. If they keep this up, they may just start a trend. Situated in the space formerly occupied by Tiburon Grill, Vine is a welcome addition to the trendy neighborhood. An open and airy dining room and patio await you, giving off a flirty European flare. If the weather is suitable, I heartily recommend the patio for its covered seating and flourishing greenery. You'll feel private enough to talk, but also have a great view for people watching at the shops across the way. 'Vine is proud to feature the work of renowned, local wine artist Thomas Arvid. In fact, Paul Jordan, the owner, has such an admiration for Arvid that he only hangs Arvid artwork! The deep, rich colors of the artwork offset the cream walls and tile beautifully. And the dark, hard wood floors and bar provide the balance of warmth in the room. For those who require a little seclusion, there is also a little nook located between the dining room and patio with a see-through fireplace connecting to the dining area. Another thing you are sure to utterly enjoy is Vine's wine list. The appropriately named venue’s wine list is an absolute delight. Seasoned connoisseurs will love carefully perusing the pages of the extensive list. Featuring over 150 wines from all over the world, Vine displays their list by varietals and by region for ease and convenience. Additionally, novice experimentalists will find that the list provides well-written, thorough descriptions for each wine easing potential intimidation. My friend and I chose a Firestone Riesling and Jacob's Creek Chardonnay, both of which were accurately depicted and delicious. Relying heavily on seasonal, regional ingredients, Chef David Maini has created a very innovative and refreshing menu at VINE to enhance the wine list. He has mastered the blending of prominent Southern flavors while remaining subtle and complimentary. Though his talent is not to be overlooked, I must point out that they welcome input from guests as seen on the upcoming fall menu. We finally decided to start with the Smoked Duck Breast with Peach Glaze and the Fried Green Tomatoes. Cooked to perfection, the duck with peach glaze was a tasty beginning to our evening. And the fried green tomatoes were about the best I’ve ever eaten. Thick cut and fried crispy, they were layered with arugula, goat cheese, spiced pecans and remoulade sauce. It was hard to put our forks down to save room for the rest of the meal! The entrée selections put before us were varied, carefully chosen and just the right combination to require a second and third look before making a decision. I finally decided to cheat a little. My heart was set on a side of wild mushroom risotto, but it came paired with duck. Since I’d already tried that this evening, I decided to pair it with the Rack of Lamb and Vidalia Straws. The lamb was accented with a peach-mint glaze which gave only a hint of flavor so as not to hinder the natural jus and flavor of the meat. And the risotto was everything I hoped for, rich and creamy with hearty pieces of mushrooms. My guest delightfully settled on a Fried Maine Lobster Tail and Papparadelle Pasta. We were a bit confused when the lobster arrived because it didn’t appear to be fried at all. Upon inquiry, we found out that it was broiled and lightly dipped in the fryer to lock in all natural juices so as not to become too heavy or tasteless. And the Pappardelle pasta was the highlight of the meal with a tarragon mustard sauce that was both creamy and tangy, begging for one more bite. Though happy and full, we pressed on to dessert. Carefully choosing the two distinguishing dishes of Key Lime Custard and Flourless Chocolate Cake, we found renewed vigor with the first bites. The custard was smartly tart and has a fantastic texture to rev up your taste buds in the finale of the meal. But if it’s chocolate you crave, the Flourless Chocolate Cake will be your muse. Adorned with a scoop of vanilla gelato, this dessert will push you over the edge of indulgence. Be prepared to let out an audible sigh of strong acknowledgement. Overall, the Vine is an absolute delight. From the front door service to the table service to the atmosphere and cuisine, the restaurant is a deal. With Sunday night 3-course wine dinners for $28 dollars and $5 martinis, it will quickly make its way up on your list of favorites. The Virginia-Highland's are famous for their stylish boutiques and remarkable restaurants, and Vine only serves to set the bar higher. Vine Restaurant and Wine Bar is located at 1190B N. Highland Ave., Atlanta, GA 30306. For reservations, call (404) 892-2393. Also visit www.vinerestaurant.com. |
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| From top: Oysters; Assortment of artisanal cheeses; Pork chops; Chef David Maini. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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