Easy Love

No wonder we're crushin' on Vic's

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Food from Vic's
We are crushing on Vic's hard. (Photo by Sasithon Pooviriyakul)

Updated Jul 25, 2018 @ 3:11 pm

If you are still feeling all weepy about the closure of Five Points, you can stop the sniffling now.

Husband-and-wife team Marc Meyer and Vicki Freeman (of the wonderful Hundred Acres and Cookshop), have rebooted and revamped the NoHo space beautifully into a chipper Italian-Mediterranean spot, Vic’s.

With its copper bar, massive skylight and exposed original brick walls—(fun factoid: the location was once the Astor family’s stables)—the airy, fresh atmosphere is easy to settle into.

We are crushing on Vic’s hard because it’s already showing itself to be one of those crucial keep-it-in-your-back pocket NYC restaurants. Vic’s is the kind of place that makes us smack our heads and go “why can’t more restaurants be like this?”, where it’s possible to go nuts ordering one night (pork shoulder with pink peppercorns; $26) and then keep things more healthful the next (poached cod with kale, meyer lemon, leeks and almonds; $26).

We’d happily eat a meal composed of chef Hillary Sterling’s rollicking seasonal vegetables (no boring sides here). Roasted squash is jazzed up with brown butter vinaigrette and balsamic almond bread crumbs ($8), while heirloom carrots are radiant when dashed with dill, capers and roasted shallots ($6). Vegetables even wend their way into dessert: Look for parsnips in the honey cake ($9).

It’s the little touches here that will happily threaten to turns us all into regulars, including kicky goat butter, the availability of reasonably-sized half portions of every pasta dish and simple belly warmers like a fennel-tomato broth minestrone with kale and parsnips ($9).

Vic’s
31 Great Jones St.
212-253-5700
vicsnewyork.com