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.

RER 4.17.16

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.  

RER 4.17.16

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.

RER 4.17.16

And dessert is just as smooth and fresh, light but decadent with an ombre of chocolate and just enough sweetness to end.

RER 4.17.16

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

re.CAP: EASTER

RER 3.27.16

Timing is everything. Or nothing.

RER 3.27.16

Easter came early this year— almost like an afterthought before the actual thought. It crept up on us, shocking like the mystery that it celebrates. Acting much like the weather: temperamental, moody, unpredictable, and early. It’s been an up and down of temperature—unseasonably warm one day and typically cold the next.  Lions and lambs fighting and ending in an oddly unbalanced stalemate.  Hot and cold like the most passionate affair or weary teacher. But Easter came and went, as did March—quickly, quietly, and early (by early, I mean, time is moving forward faster than I could have imagined or even hoped in darker times). And now it’s gone.

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

Easter ushers a breath of fresh air after stale Lent, dark with deprivation and reflection, and quarter three, full and dense with symbolism and five-paragraph essays. The death and darkness of Lent and winter months culminate in Resurrection and the rebirth of spring. Easter is a moment of new beginnings and celebratory feasts.

And feast we did.

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

RER 3.27.16

JAR 3.27.16

Timing is everything.

RER

3.27.16

RER 3.27.16

re.CAP: EASTER

RER 4.5.15

Easter at our house is always small, but there is something comforting and delicious about the close company. This year was no different (last year was, though). The early spring light flooded our kitchen, where we cooked, baked and ate our Easter dinner. 

RER 4.5.15

RER 4.5.15

Lively shadows were cast on our simple table topped with pretty whites and cream plates. The effortless feast brought vibrant colors like fresh bright greens from our tangy dressed shaved asparagus salad, dark rich forest from our slow simmered kale, burnt orange yellow from the generous layer of bubbling gruyere topping our scalloped potatoes, dark and light pinks from our salty baked ham, and deep sumptuous burgundy from our delectable red wine. But dessert was white-washed as well glimmering with golden brown notes of toasted coconut and smooth cream cheese frosting (more on this later).

RER 4.5.15

RER 4.5.15

RER 4.5.15

What did you do to celebrate Easter? Eat anything tasty for Passover? Indulge in any traditions? Follow on facebook, instagram, twitter, and yelp to keep up with foodie ventures.

RER

4.5.15

RER 4.5.15

photo op: SUNNY saturday

RER 3.22.14

Saturday was one of those deceiving warm days that can only happen during this time of year. It was warm and sunny, with telling cool gusts of wind, letting us know the warmth is only temporary. But we took advantage of the sunshine and the breezy warmth by taking a trip to our favorite diner for a late brunch, a nice little stroll in the park for digestion, a surprise visit to a tasty ice cream shop and out to a yummy dinner. Take a look at our foodie adventures.

RER 3.22.14

RER 3.22.14

RER 3.22.14

RER 3.22.14

RER 3.22.14

RER 3.22.14

RER

3.22.14

RER 3.22.14