Victor’s
Travel to the far west end of town to find this gem, which serves tapas in a dining room with a cathedral ceiling and a large stone fireplace that makes it a welcoming place to settle. The chef leans toward healthier offerings; menu innovations include a deconstructed ahi tuna “napoleon,” dusted with chamomile; and the impossibly rich lobster and edamame (raw soybean) risotto with mascarpone. The raw bar from 4 to 6pm serves 99-cent oysters.
Travel to the far west end of town to find this gem, which serves tapas in a dining room with a cathedral ceiling and a large stone fireplace that makes it a welcoming place to settle. The chef leans toward healthier offerings; menu innovations include a deconstructed ahi tuna “napoleon,” dusted with chamomile; and the impossibly rich lobster and edamame (raw soybean) risotto with mascarpone. The raw bar from 4 to 6pm serves 99-cent oysters.
Details
Bookstore
Available as paperback
and as e-book.
