The fries - dusted with lemon pepper, Parmesan, and herbs - replicate the recipe he says customers loved at his steak frites restaurant, Bearnaise, before he closed it and turned it into a taqueria. His special sauce, though, has molasses and rice wine vinegar in it. So he’s put a “Vic Mac” style Vic burger on the menu using quality ingredients to replicate the trusted recipe from the Golden Arches: two flat beef patties, cheese, lettuce, pickles, and onions on a sesame seed bun. For refueling athletes, there’s an all-protein section that includes a bone-in ribeye and a whole roasted branzino served Vietnamese-style with nuoc cham sauce, turmeric, and dill.Īfter opening Good Stuff Eatery in D.C., Chicago, and Cairo, Mendelsohn admits it’s hard to come up with new burgers. Mendelsohn says he wanted to “ride the toast wave” that’s trending right now, but wild mushrooms and and lobster salad may help Vim & Victor stand apart from crunchy coffee shops. A range of lattes, juices, smoothies, and acai bowls make up the “wellness” options available at the sit-down restaurant or the adjacent grab-and-go counter. So there are five salads on the all-day menu - including a kale Caesar, naturally - and all of them come with an option to add a kebab of chicken, steak, salmon, shrimp, or tofu. “Healthy, hearty, and hydration” were Mendelsohn’s buzzwords for Vim & Victor. and we’re just tweaking it to make it a little healthier but keeping it hearty,” Mendelsohn tells Eater. “That dish is a very great example of things we’re looking to do more of, taking a traditional dish that everyone really knows. Corn chips, cheddar cheese sauce, and pickled jalapenos will all be made in-house. Pomegranate seeds and cotija cheese will help lighten it up. Featuring such old-school delights as corned beef sandwiches and knishes, the truck will park in front of the former synagogue now transformed into a Jewish community center and. Turmeric and spicy harissa will add character to the vegetable. His sister and spokesperson Micheline Mendelsohn told The Feast that Spike has aspirations to make his delivery truck as much like a traditional deli as possible. So, instead of processed tortilla chips weighed down by canned cheese, ground beef, and beans, Vim & Victor will make nachos that turn roasted cauliflower into the life of the party. Inside Spike Mendelsohn’s Healthy Restaurant at a 450,000-Square-Foot Sports Complex
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