Open late bar only
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Vesta Dipping Grill Restaurant Review: This funky, urbanized spot pulsates with a cosmopolitan crowd of well-heeled city dwellers. The long, sinuous, molded-concrete bar buzzes from the second the doors fly open, and on weekends, expect a standing room only situation. Snag a seat if you can, if only to socialize while enjoying one of the best sangrías in the city. The convivial dining room, painted in bold red and gold hues, is illuminated by sexy lighting from the muted wall sconces and enormous conical lights-as-art. It’s also a beacon for sophisticated foodies who ponder executive chef Matt Selby’s eclectic menu, a New American roster of meats, fish and vegetarian options, all of which can be paired with one or more of the restaurant’s 31 signature dipping sauces. The best appetizer may well be the Vesta roll, sushi-grade tuna wrapped in nori seaweed and sesame seed---crisp on the outside and raw on the inside, served with wasabi cream sauce. Try such entrées as mirin-glazed salmon with balsamic soy lentils and Sambuca spinach; grilled beef tenderloin with crispy potatoes, oven-roasted tomatoes and wild mushroom butter; and an ancho-grilled lamb tenderloin with drunken black beans and roasted fennel. The servers, most of whom are garbed in black and inked with tattoos, are knowledgeable, friendly and accommodating.