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laV Restaurant Review: Executive chef Allison Jenkins, advanced sommelier Vilma Mazaite and executive pastry chef Janina O’Leary have brought laV to Austin. The restaurant’s interior reveals velvet curtains and ceilings loaded with floating glass bulbs. But it's the bar area and the wine list that will most likely engage guests. Mazaite has a comprehensive knowledge of wine, and she'll make an appropriate suggestion from her diverse and creative list. The Mediterranean menu, which changes seasonally, draws inspiration from Provence. However, you’re likely to encounter signature dishes such as chicken liver paté, grilled octopus with tuna sauce and fingerling potatoes, and wood-oven chicken for two. Consider as well the innovative cheese plate that complements a dessert wine, and don’t skip the sweets, as O’Leary has created something for everyone, the highlight of which is the profiteroles with Earl Grey ice cream. On Sunday evenings, there is an abbreviated à la carte menu available along with a three-course “Sunday Supper” for $40.