5.29.2016

SPRING has sprung: Vai Restaurant


RER 4.17.16
We have been teased with sunshine and warm weather, and even oppressive intense heat. On those pleasant sunny Sundays, New York City streets are flooded with revelers, soaking up the sun and inhaling the first tastes of spring. Brunch culture flourishes as windows open to the rising temperatures, sun filters in spaces, and outdoor seating becomes a must.
With the change in the season comes a change in the brunch menu at Vai Restaurant. With the expertise of Chef/Owner Vincent Chirico, the small upper west side Mediterranean-inspired restaurant celebrates the season with the freshest ingredients that sing spring with euphonious and delicious melodies.
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RER 4.17.16
Chef Chirico presents fleshy bright delicate Muscat grapes, fragrant Thai basil, salty cured meat, and voluptuous burrata in a chilled appetizer, and satin soft fingerling potatoes piled with succulent and perfect charred octopus with just enough heat to compete with spring weather in a warm appetizer.
Textures play tag in a sumptuous hamachi crudo, decorated with silky avocado and grapefruit gems ready to burst at the touch, while deep green asparagus and velvet pink fat-lined meat nestle runny bright yellow egg yolk and wide briny flakes of cheese.  
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A shallow bowl of pearlescent white polenta supports a plump poached egg hidden beneath earth tones of ramps and mushrooms, laced with large chips of cheese.
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And dessert is just as smooth and fresh, light but decadent with an ombre of chocolate and just enough sweetness to end.
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Each of these offer a taste of spring amongst the other dishes featured on the menu. Not only is spring highlighted in the seasonal ingredients that are featured on the brunch menu and brunch prix fixe, but also the textures and aesthetic of the dishes bring to mind that whimsical playfulness and flirty feeling of the season.
RER
5.2016
RER 4.17.16