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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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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
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| RER 4.17.16 |
