Chef Hillary Sterling brings a locally sourced Italian-Mediterranean approach to the food at Vic’s, including house-made pastas and pizzas all cooked in the wood burning oven. It’s comfort food Italian style.
Who To Take: carb-loading friends who adore Mediterranean homestyle cooking or a group to share dishes with
Formerly known as the restaurant Five Points, owners Victoria Freeman, Marc Meyer and Chris Paraskevaides have transformed the space into something more casual with a little bit of a seaside flair. We fell in love with the rustic pastas, ample portions, and veggie-centric menu.
The dining room with painted exposed brick walls, wooden chairs, and paper placemats makes for a casual mood.
Starters: Heirloom Carrots, with dill, capers, roasted shallots. These carrots will rock your world! Evidently they marinate for a day before slow roasting, resulting in mouth-watering, soft, sweet morsels. The dill elevates it further.
The pretty salad also got a sprinkling of dill: Little Gem Salad with shallots, mustard, dill, walnuts. On the wooden board, Crispy Sweet Onions, with dried tomato, parmigiano—a slightly decadent snack, great to share.
The pastas: Rigatoni, with guanciale, pecorino, spring onions, herbs; Orecchiette, garlic, spigarello, anchovy, chili, pecorIno; Borsa “Little Purse”, ricotta, hazelnut, lemon (they forgot to mention the sauce for this one which was rich with butter, fantastic and filling. (seen in the photo at the top of this post)
Dessert: Chocolate Mascarpone Torta with salted caramel, orange, pistachio (seen in the photo at the top of this post)
VIC’S, 31 Great Jones St (btw Bowery/Lafayette)
