|Dexter Checks Out the Entrance to Vitor's|
|A Display of Awards and the Dining Room|
a New Orleans restaurant, and not one of the dinosaurs with overpriced mediocre food and loud interiors like Antoine’s or Galatoire’s. Rather, it’s akin to one of the relaxed, but intriguing, offerings by the Brennan family because of its ambitious menu, charming ambience, and spot-on service.
|The Coffee Bar |
with Some Custom Blends
Since they were serving breakfast and lunch, we decided to order a number of dishes and share them. The breakfast items were the Breakfast Eggrolls and the Hot, Fresh Donuts. The lunch items, both specials recommended by Gina, our server, were the Pumpkin crêpes topped with cream and a caramel dressing drizzled on them and the Ham and Cheese sandwich that came with a cup of soup.
|Hot Donuts Made To Order|
The Eggrolls were sausage, bacon, and egg served in a wonton roll with an Asian aioli sauce (though, it was more like a homemade sweet and sour accompanied by a smooth mustard dressing). The wonton roll was perfectly textured in terms of its elasticity and crispness, which is not an easy balance for a restaurant that isn’t primarily focused on an Asian cuisine. However, Vitor’s offers a variety of Thai and Filipino dishes and now an extensive sushi bar as well in addition to the focus that is French/Italian or what used to be called ‘Continental’. There were four yeast donuts with their holes and a Cappuccino crème brulée sauce. These were hot, freshly made to order, and just as good (if not better because of that dipping sauce) as those we had at Graffiano’s in Washington, DC. I realize that The French Laundry began offering these a decade ago and so my fingers are crossed that other restaurants will follow the trend of these three trailblazers and maybe knock bread pudding and/or crème brulée off their menus.
|Grilled Ham and Cheese with Tomato Basil Soup|
Gina’s service was terrific. She was friendly, collaborated actively with her busser, and had a keen sense of entrepreneurship. She gave us her card and listed her hours serving at Vitor’s. She also happens to be the manager and her welcoming, laid-back manner, coupled with an eagle eye for details concerning her customers and the kitchen’s timing puts diners immediately at ease. Her commitment to Vitor’s reminded me of Boo’s commitment to Jean Robert’s enterprises, which is the backbone for why they’re both such outstanding servers. We overheard a couple of conversations she had with customers and it’s obvious that her manner is consistent with everyone she meets. The various menus, catering assignments, and push to broaden the cuisines offered speaks to a protean talent. We could certainly see Vitor on Top Chef especially after Megan Ketover, Orchids’ pastry chef, held her own on Top Chef: Just Desserts for half the season this fall.