Vesta Dipping Grill - Restaurant Review

We decided on Vesta Dipping Grill on Saturday, May 8.  I wrote this last weekend, but left it sitting in my edit queue.  Interesting concept for this restaurant.  The meals and desserts come with 3 different dipping sauces.  You can choose from an extensive list or accept the recommended for your dish.  The ambiance is kind of bar chic.  We arrived spot on time for our 7:15 reservation, but had to wait a noticeable amount of time for our table.  Jonathon, Roland, Sarah and Susan all arrived around the same, so we grabbed a round of beers at the bar, while we waited.  It was nice to relax before the dinner and get the conversation rolling a bit.

We got seated in a cozy booth and began to review the menu.  I had looked at it before hand and decided whole heartedly on the lamb.  However, I started to wander once I was seated.  I was happy the wine menu had vintage as the online menu did not.  We bounced around ideas for appetizers but unanimously agreed to try the sampler, 5 sauces with pita bread to tip in them, the meat plate and the cheese plate.  They were all quite tasty.  Here they are in order.

Truckloads of flavor across the board.  The sausage was probably my favorite of the tasty little morsels.  I tried the Kenwood "Yalupa" Cabernet Sauvignon to wash it down.  A nice balanced wine, smooth finish with very light fruit taste.  I was disappointed in the glass, but pleased with the wine in general.

For the main dish I wavered back and forth.  Ultimately I decided to see if the chef was up to the flank steak challenge.  Flank steak is notable for requiring careful preparation, but the payoff is a remarkable meal.  The chef did not disappoint.  Roland also went with the flank steak.

The pomme frites (french fries) and clams were incredible.  It could have used a little more sausage, but the steak it self was ridiculously tender and well prepared.  All 3 sauces were great the tamarind chipotle and carolina bbq but the smoked habanero salsa was the best.  Smokey flavor and just the right amount of spice.


I followed a hint from Michael Gelb's, "Wine Drinking for Inspired Thinking," and asked for a bourdeax style glass to try the Chateau de Saint Cosme Grenache NV.  This was bigger wine in my opinion with peppery taste and fit well with the  meats.


Dana and Sarah had the bison special which was also very enjoyable.

Susan had the pork tenderloin which was also high on my list.

And Jonathon went with my original choice of lamb, which he noted was incredible.

There were 6 happy diners when we are all said and done.  We had light desserts with some of the Taylor Fladgate 10 year old port.  The desserts were a cassis sorbet and a house made candy bar with ice cream.  Both were light, simply and tasty.  The port was an incredible delicacy to top things off.

The restroom was clean and modern with simple towels.  I would officially rate this restaurant an A-.  Relative to Luca d'Italia, it's a better value, but Luca was luxury.  VDG is a great concept, with pretty spot on execution.  Plus with all the sauces, you can abandon one you dislike with little guilt.


Happy Dining!