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| - Short Rib to die for.! Let me just put that out there.
This weekend's visit to Vintage was a redo of last month when we came for a birthday party and were thoroughly let down - by the service and not the food. So a rematch it was. This time we decided to dine in the tavern side versus the dining room side as a change of pace...and it was a Saturday night after all, so the atmosphere was a great fit. The tavern side is still quite elegant, professional and clean but adding to the atmosphere is the tall tables, cool bar and quiet TV's in the background.
We were seated immediately to our reserved table by an enjoyable hostess who was a breeze of fresh air. Just as quickly was our waitress who came to deliver menus and take drink orders. Our server for the night was S-Geri Lynn who was an absolute delight. A perfect blend of laid back (but professional), cute and adorable (but not a ditz) and overall a joy to have serving us who also thanked us for being her table upon leaving.
But back to the food. We all ordered beers (giant delicious Hoegaardens) and some mixed cocktails. Service was prompt and efficient. For appies we ordered the beef tartare and tuna tartare (obviously we had a raw food thing happening). Both were quite delicious and beautifully presented with crustinis and crackers to help eat them. The meat was very fresh and delicately matched to perfect sauces. For our mains we had a couple rounds of the braised short rib, one lamb shank, rib eye and tenderloin steak. The short ribs were to die for - no seriously, I felt I lost lives as I savored this dish for about an hour. It is so flavorful, ridiculously tender (why even give me a steak knife to cut it) and a generous serving. It was paired with creamed potatoes and broccollini (but who cares about sides when the meat is beyond delicious). The lamb shank was very comparable in taste and tenderness so an equally amazing choice. Steak is what this place does well, so the steaks were also very well received with a beautiful side of béarnaise sauce that nicely complemented the tenderloin. As a side for the table we chose the truffled mac and cheese. Now truffle isn't for everyone, but it is for me - so that said, this was a very unique version of mac and cheese as the truffle brings out a very different flavor - but it works. The corkscrew pasta is perfect for sopping up the creamy sauce and it has a perfect crunchy topping. This is a great mac and cheese to share (it's quite rich to eat on your own!).
I wish I could comment on desserts, however the servings here are quite sizeable for a high end restaurant so we had to pass on desserts (both a complaint and a blessing). All the portions of meat were fairly large and being accompanied with sides made the meals very filling and enjoyable.
I've been to Vintage three times now. The first was five years ago and the visit was great. The second was last month and the service was awful, so we had to do a quick redo based on an apology and request to return from the manager. The third visit this weekend was phenomenal. They couldn't have hit better notes - from the entrance, to the expedient service, to the amazing food, to the delightful and attentive server. I look forward to a redo of the redo?
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