Restaraunt Review: v’s restaurant + bar

A scenic drive up the coast is convenient and fruitful when the destination is v’s restaurant + bar. We felt enveloped in warm greetings and casual elegance the moment we stepped inside.

Co-Owner Vassil Pertchinkov introduced us to his partner, Yassen Tonev, who stood firmly planted behind the bar. He is the resident Mixologist, hand-crafting the most incredible cocktails we’ve absorbed in a long time. Not exaggerating. From the garnish to the perfect cubes of ice – every element in the presentation is executed with panache.

The bar program features his signature cocktails and the best of the classics. We got the ball rolling with a Vodka Ginger Fix, and an Elder Daisy. The vodka is not the only thing giving the Fix a kick – he does not skimp on the fresh ginger root. Just as the gin and Saint Germaine in the cucumber-forward Elder Daisy began to kick-in, the Portobello Fries and Flatbread arrived.

“Healthy Fries,” in the words of Pertchinkov, consisted of sliced Portobello mushrooms lightly coated in tempura batter and completely lacking in grease. We enjoyed the earthy plumpness of them dipped in bright preserved lemon aioli.

Who knew thin flatbread would be such a great conduit for Brussels sprouts? Cooked two ways, caramelized and shredded, they were scattered atop rich walnut crema and mozzarella. It was a satisfying medley of taste and texture, and the leftovers were great for breakfast the following morning!

Speaking of bread, the breadbasket is a testament to the attention to detail at v’s. Soft, warm and herbaceous, it takes a lot of discipline to not eat the entire basket of garlic knots.

A plate of Dukkah-Crusted Diver Scallops was placed before us like a seagull coming in for a landing. Pillow-soft scallops were nestled on sliced new potatoes and melted leeks, which were cradled in a puddle of beurre blanc, and a drizzle of annato oil. This is where Chef Bocchino really shows his strength. The dish, not unlike others on the menu, was an amalgam of simple and exotic ingredients.

Accompanying the scallops was a Butter Lettuce & Belgian Endive Salad too pretty to dismantle with our forks. The Point Reyes Blue Cheese, pink Lady Apples, candied walnuts tossed in honey-apple cider vinaigrette was crispness balanced with buttery softness. You’ll find this salad on the lunch menu with the option to add chicken. If you know what’s good for you, you’ll order it.

The intriguing wine list led us to a bottle of Strange, at Vassil’s suggestion. Even Miles, from the movie Sideways, would be enamored of this Paso Robles Merlot. Randy tasted “robust cherries”, while I tasted notes of cinnamon, pluot and other stone fruit.

Fast-forward exactly one week later – seated within earshot of national treasure Dick Van Dyke – we order a few of the same appetizers, cocktails and entrées to satiate our cravings, including the Pan-Roasted Organic Chicken.

This was another “simple,” yet elegant dish. Incredibly succulent chicken, totally devoid of dryness and packed with flavor, accompanied by caramelized Brussels sprouts and guanciale (Italian cured pork jowl) was just as good the second time around. The preserved lemon and tarragon jus took it to another stratosphere. In the interest of keeping traditions alive we ordered another bottle of Strange.

My sister and I couldn’t resist the meaty Bolognese with extra wide house-made mushroom Pappardelle. My brother-in-law ordered the glutten-free version. This Bolognese was rich and complex and tricky to eat without splattering my white dress, but I miraculously managed to get out unscathed.

We indulged in the Chocolate Stout Cake, bathing in crème Anglaise and a scoop of peanut butter gelato. The texture was unlike anything we’d ever experienced. How Chef Christopher’s wife, Pastry Chef Kristine, was able to make a cake at once dense and spongy is just beyond comprehension. It just may have to be part of our new tradition at v’s.