philosophy

 

chef consultant vs. line cook

We want people to consider V a "daily restaurant" rather than a "special occasion restaurant."  We’ll work to keep our prices as low as possible to encourage repeat business. 

To that end, we’ll work with a chef consultant to design the menu before opening.  An experienced line cook will be hired to run the kitchen.

This will afford us a quality chef caliber menu on a line cook's salary.

 

Here are our 3 guiding principals:

creative

Fun, interesting, and really . . . well, kinda simple. 

We design our meals with a twist.  Our food is different.  Just take a quick glance at the menu and I think you'll see what we mean.

hearty

We portion our meals with active people in mind.  People that ride their bike for a living, for example.  You'll leave V satiated, contented and most likely in a state of bliss.

healthy

Ok, there are healthier things than sweet potato fries and a vegan hot fudge Sunday.  Admittedly, we put "Healthy" after "Happy" and "Hearty" - but it's still number 3 on the list.

We try to make sure that our meals have an average of 20 grams of protein.  We use fresh produce from sustainable farms that never use chemical fertilizers or pesticides.

 

No animals were harmed in the making of your food.