The long awaited, “high end” Vesta Restaurant & Wine Bar has opened in Vancouver Washington.
Here’s the breathless press release in its entirety:
The food community has been talking about it for months. Fine dining – the likes of which grace New York, Paris and even Seattle – is now available in Vancouver, Wash. And the line-up on all fronts tops the charts.
Scotland-native Morris Fenton, Chef and owner of Vesta Restaurant & Wine Bar, scoured the region to pull together a team of culinary masters, top-notch servers, support staff and create a menu that redefines unique fare. The first food order Fenton placed for the restaurant included more than 70 key ingredients many of which are rare and hard to find.
From bitter chocolate braised rabbit with griottines (a brandy-soaked cherry) to pan cooked pheasant and Javanese Comet’s Tail peppered steak, creativity and flavor is in no short supply at Vesta. They say good things come in threes and choice abounds at the white-linen locale with lobster three ways (sautéed claw, risotto or tail meat strudel); duck three ways (prosciutto, braised leg and sautéed and roasted magret breast) and vegetarian trilogy (crispy grilled lasagna, white and brown rice Kalijira rice Vietnamese summer roll, and butternut squash and roasted chestnut ravioli).
“We created a menu that allows us to couple many of Europe’s common favorites with the Pacific Northwest’s freshest ingredients that will see changes daily,” said Fenton. “We’re working with local farmers and making everything from scratch in our kitchens to bring something new to southwest Washington and Portland-area diners.”
The experience at Vesta Restaurant & Wine Bar will be unlike most dining experiences in the local community. The rich, mahogany interior and fine dining décor brings regal dining to Vancouver at affordable prices. Lunch entrees will range from $8 to $12 and dinner entrees will range from $20 to $25. Sunday through Tuesday a four-course Prix Fixe menu is available for $24.
For Fenton the key will be quality and consistency. He, Chef de Cuisine Gwyn Manney or Sous Chef Zac Janssen, will personally review and finish every hot plate leaving the kitchen. To complete your experience try cheese personally selected by Maître Fromager Nathan Poppelreiter or a pastry dish prepared by Alison Murphy, gold medal pastry cook on the 2006 National Student Team.
“This is a fine dining experience – we want our guests to feel special from start to finish,” said Fenton.
Vesta Restaurant & Wine Bar is located at 14387 SE Mill Plain Blvd. Hours of operation are 11:30 – 2:30 (12:00 – 2:30 Saturday and Sunday) and 5:00 – 9:30 in the restaurant and until 10:00 on Friday and Saturday, later in the Lounge and Wine Bar. Visit vestarestaurant.net for specials and more information.