 Vincent Restaurant Review: Vincent’s menu of small and large plates resonates with lovers of comfort fare as well as food enthusiasts in search of something “new.” While the restaurant still serves snert (split pea soup) and sambal mussels (five versions of moules frites, in fact), ongoing chef changes have ushered in a more Northern European-meets-American slant. That means a torchon of foie gras and Champagne-bathed salmon with potato ragù and oyster mushrooms. Gin and genever cocktails are served, and a $5 corkage fee ensures there’s a down-to-earth alternative. The understated, wood-paneled dining room, dotted with black and white Amsterdam imagery, is as welcoming as the day is long.
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