The rain was still light when we settled in at Vintage Irving. The cozy spot focuses on wine and small plates designed by Chef Jason Bunin. We ordered a few glasses of red from our flustered server- me the Nero d'Avola from Sicily and my partner to Sangiovese Trappollini. The Nero begs to be served with food with its dominate notes of fig.
For our shared small plates, we selected the Truffle Chicken Meatballs with thyme scented sherry wine sauce, Grilled Octopus with garlic and herbed asparagus with lemon oil and lemon juice and the Beets with roasted asiago, arugula and rosemary vinaigrette.
The meatballs were moister than I expected for a chicken base- and improved with each bite, given that the sherry wine sauce cajoled you to generously roll and soak them. The octopus came in an impressive presentation with two large tentacles flowing over the asparagus and unexpected pico de gallo. More impressively, the protein came in a perfect marriage of tender and firm, with light hints of the grill. The beets pulled the meal together: chopped and molded into a neat cylinder resting on a bed of arugula- the rosemary didn't dominate the dish.
Another small detail I enjoyed- a carafe of water with two small glasses. It's pleasant to have minimal (and yet balanced) interruptions from the servers. I will certainly return. Also recommend is the attached Side Bar.
Image: Vintage Irving Official
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