Virginia’s

I was told as we were leaving Virginia’s by the owner that I had a reservation last December that I cancelled and he was glad I finally got there.  I must have read a great review, made a reservation and couldn’t make it so we cancelled.  I am really glad we finally got there.

Lots of restaurant opening in the east village area between 9-14, C/D.  The spaces are probably still well priced. Virginia’s did a nice job with the space.  Two rooms, airy, big windows in front and a small bar in the back.

uniI could have ordered a variety of things on the menu for dinner.  That is always a good sign.  We started with the toast of the day from the bar.  This was off the charts.  Crispy toast with warm spicy merguez sausage slathered over the top with dollops of uni on top and thinly sliced piece of fennel.  What a combo of flavors.  Wow, wow!

sushiMy first course was a hamachi crudo served with plums, thinly sliced cucumbers and a light yuzu sauce.  Perfect summer dish.

cauliflowerFred had the caramelized cauliflower, smoked pine nuts, clothbound cheddar and speck.  This dish could be served all year long and could even have it as a side.

hangerI really liked the presentations on the main dishes.  They were also just the right amount of food.  Hanger steak served with grilled spring onions and fingerling potatoes.

porkchopI had the pork.  One pork chop, sliced perfectly over a polenta topped with corn and fava beans all over a light pork jus.

asparagusWe had some grilled asparagus on the side with smoked hollandaise sauce.

sorrelThis dessert is really creative and so good.  Frozen sorrel souffle over strawberries and creme fraiche.

Love this place.  I will be back this fall for sure!