Cuisine:

• American
• Tapas
• Contemporary
• Others
• Bistro
• Fast Food and Hamburgers

Bistro VG Description:
Transforming Van Gogh's into Bistro VG took some money but more imagination. Tossing out floor coverings and leaving in their place rough-textured concrete and supplying a coat of whitewash as a background for the modern art was just the beginning. Dishes are simpler, but the lump crab cakes with crunchy slaw remain, holdovers from the old menu that simply won't yield to any notion of newness. New are wood-fired pizzas and such treats as plump squash-stuffed tortelloni with brown butter and fig balsamic available as a half-portion starter. The lovely tuna niçoise (lunch) sports a very spicy vinaigrette that we find too pronounced for the delicate fish. At a minimum, it is not even slightly wine friendly. A half order of the grilled diver scallops brings two properly cooked morsels perched on an ample bed of goat cheese-spinach risotto. The hangar steak is first-rate, adorned with house-made fries and mayonnaise at lunch and with caramelized cauliflower at dinner. The country terrine with gherkins and mustards is an ideal "small plate" snack. For dessert, throw a dart and hit anything. This outfit is famous for its crème brûlée, but beignets and a hot spiced chocolate drink are a notch more interesting. The wine list is short and mostly French and New World, but supplies some good choices, with many offered by the glass.


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