THIS RESTAURANT IS CLOSED Vin Vie Bistro

THIS RESTAURANT IS CLOSED Vin Vie Bistro Restaurant Review:

With a young but experienced executive chef, a knowledgeable sommelier and a talented pastry chef composing the team, owner Laurend Abraham changed his Tantra into a French-influenced steakhouse. Open with the "Terrine Poulet," chicken liver pâté garnished with tiny arugula leaves that we would abandon as it makes the morsel difficult to bite cleanly and adds little to the flavor. Other classics from the French canon are snails, frogs’ legs and duck confit with duck fat potatoes (couple the latter with a salad to comprise a light entrée). The dry-aged New York strip steak came cooked medium rare as ordered; traditional French steak frites (hanger steak with fries) is also available. Seafood, chicken and other red meat fare round out the menu. Elderflower flan is made with St-Germain and paired with St-Germain ice cream made in-house. With substantial notice, guests may reserve the private dining space to enjoy a whole roasted pig, lamb or goat. The wine list provides a good deal of variety, but we'd like to see some more intriguing and out-of-the-box selections. Abraham embellishes the romantic atmosphere on Thursdays at 7 p.m. when he sabers a bottle of sparkling wine. We admire any restaurant that pours the very fine Bollinger NV by the glass, as is done here.