I’ve been to Vinifera twice now, and haven’t been disappointed either time.  This last time we started with the scallops and venison off the “blending” menu (tapas/appetizer sized plates).  Huge scallops, perfectly cooked, on a parsnip puree with a white wine-butter sauce.  I was impressed with the sear on the scallops and the sauce was perfect.  I’m not a huge fan of parsnips generally, but the puree was pleasant and I liked the accompanying root vegetable chips, which were more like shavings but were just enough to add an interesting texture.  The venison medallions were tender, cooked nicely (medium-rare), and served with a demi-glace on a chestnut puree.  I’m gluten intolerant, so I couldn’t enjoy the demi-glace.  It needed the demi-glace.  I inadvertently ate some sauce and the venison was much better with it.  Unfortunately I couldn’t enjoy the dish totally as the chef envisioned it, but I did find the chestnut puree tasty and I think it was a nice accompaniment to the venison.  I very much appreciated how accommodating they were for my request to put the sauce on the side.

For my entrée I had the Vinifera paella.  I’ve never been to Spain, and I’ve only had paella a couple of times, but this dish will be the standard I use to judge all future paella experiences.  Seriously, it was amazing.  They do “deconstructed” paella; the seafood (two each of scallops, mussels, and jumbo shrimp), chicken, and chorizo came resting atop the Arborio rice, not mixed in.  The seafood was fab.  The scallops were smaller than the blending dish but still decent-sized.  The shrimp were ginormous.  The chorizo, which I’m not normally a huge fan of, supplied a nice kick to the dish.  I was most impressed with the chicken, though.  I really think chicken breast is boring, but Vinifera’s version, with crispy seared skin and juicy meat, made me appreciate a chicken boob not drowned in cheese and bacon.  They left in the wing bone which I found a little odd, but Chef Bo Palker (who was happy to answer my questions when I called) explained that it was left in for aesthetics.  Whatev, it was fantastic!

No room for dessert, although I would’ve found room if they had an interesting “crème brulee of the day” as presented on the menu.  Just vanilla bean, booo.  The server claimed that there are more interesting selections in the warmer seasons.  I’ll update when I go back.

As a person with a food intolerance, I really appreciated the service I received at Vinifera.  I actually had the same server both times, and he was great about checking with the chef about gluten on the menu items I was interested in.  Aside from the kitchen-checking, the particular wine I ordered wasn’t the vintage listed on the menu and he was very helpful in finding the vintage I wanted.  I wish I could remember his name (as he remembered me from the previous visit) but I can’t.  He was awesome.  Thanks, Mr. I-can’t-remember-your-name!

I loved the atmosphere.  The place is just pleasant to be in, and it’s easy to hold a conversation there.  Just enough color to not be drab, not so much color to be annoying.  I’m looking forward to going in warmer weather so I can enjoy the patio.  It’s not cheap, but the portions are large.  It might be a hike to get there, but it’s worth it.  Go.  For real.

-KPG (Guest Blogger Katherine)